GREEN GAZPACHO SOUP SHOOTERS
Cucumbers are the star in this simple chilled soup, which is just as refreshing as its tomato-based cousin.
Provided by Food Network Kitchen
Categories appetizer
Time 2h50m
Yield about 4 cups
Number Of Ingredients 8
Steps:
- Toss the cucumber, vinegar, sugar and 2 teaspoons salt in a medium bowl and set aside at room temperature, tossing occasionally, until juicy, about 30 minutes.
- Meanwhile, put the almonds in a large skillet and heat over medium, swirling them around until golden and toasted in spots, about 3 minutes. Set aside to cool.
- Add the oil and garlic, the cucumber mixture along with any collected juices, 6 ice cubes and all but 2 tablespoons each of the almonds and parsley to a blender. Blend on high until very smooth. Refrigerate until chilled, about 2 hours.
- Pour into 2-ounce shot glasses. Sprinkle each with the reserved almonds and parsley.
GREEN GAZPACHO SHOTS
Provided by Abigail Kirsch
Yield 20 hors d'oeuvres
Number Of Ingredients 16
Steps:
- 1. Blend the lime juice, vinegar, oil, cilantro leaves, and cumin in the small bowl with a wooden spoon.
- 2. Place the zucchini, tomatillos, bell pepper, cucumber, onion, and green tomatoes in batches in the bowl of the food processor fitted with the steel blade. Process, adding the lime juice mixture, 2 tablespoons at a time, to prevent the blade from being clogged with the vegetables. The soup should have a crunchy texture; do not puree the vegetables. Pour the soup into the large bowl as each batch is processed.
- 3. When all the vegetables have been processed, add just enough vegetable broth to give the gazpacho a smoother consistency. Season the soup with the Tabasco sauce and salt to taste.
- 4. Refrigerate, covered, for 2 1/2 to 3 hours before serving.
- Fill the shot glasses three-quarters full with the gazpacho. Top each glass with a dollop of sour cream. Arrange the glasses on a large tray, with the bunch of cilantro in the center. Guests can help themselves.
WATERMELON GAZPACHO SHOOTERS
Provided by The Hearty Boys
Time 1h15m
Yield about 16 shooters
Number Of Ingredients 7
Steps:
- Put the watermelon, tomatillos, jalapeno, lime juice and zest, salt and pepper into a blender or food processor, working in batches if necessary. Blend until the mixture is smooth. Chill well before serving, at least 1 hour and up to 1 day. To serve, pour about 2 ounces of the gazpacho into shot glasses and garnish with a lime slice.
AVOCADO GAZPACHO WITH SPICED CROUTONS
Provided by Food Network
Time 47m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Make spiced croutons up to 2 days ahead. Store in an airtight container.
- In a blender, puree cucumbers, lime juice, 1/2 cup broth, 1/2 cup cilantro leaves, jalapeno, green onions, and 1 of the avocados, diced. Season, to taste, with salt. Cover and refrigerate for about 2 hours or until next day.
- To serve, thin gazpacho with additional broth if desired. Dice remaining avocado finely and add to gazpacho base. Pour into bowls and garnish with cilantro leaves and croutons.
- Preheat an oven to 450 degrees F. Cut bread into small cubes and spread on a baking sheet. Toast in oven until crisp and golden, about 10 minutes. Melt butter and stir in ground chile powder, salt, ground cumin, thyme, and pepper to taste. Pour over bread cubes and toss to coat. Return to oven and toast 5 minutes more.
CANTALOUPE GAZPACHO SHOOTER
Steps:
- Preheat the oven to 375 degrees F.
- Peel, seed and cut the cantaloupe into large pieces. Puree the cantaloupe, lemon juice, sugar, and mint in a food processor. If mixture is too thick add clean filtered water.
- Put the prosciutto on nonstick baking sheet in 1 layer and bake or broil until crispy, about 5 to 10 minutes.
- Pour the melon mixture into shot glasses and top with a piece of prosciutto in each glass.
AVOCADO GAZPACHO
Chunks of fresh avocado are combined with a fresh, bright broth to make a refreshing chilled soup.
Provided by LUNATERIAN
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Time 3h30m
Yield 8
Number Of Ingredients 15
Steps:
- Mix tomato-vegetable juice, vegetable broth, tomatoes, avocados, cucumber, canned tomatoes with juice, green bell pepper, red bell pepper, olive oil, green onions, lemon juice, cilantro, vinegar, hot pepper sauce, salt, and black pepper together in a large bowl. Cover and chill for at least 3 hours before serving to allow flavors to blend.
Nutrition Facts : Calories 287.4 calories, Carbohydrate 21 g, Fat 23.1 g, Fiber 10.4 g, Protein 4.5 g, SaturatedFat 3.3 g, Sodium 392.2 mg, Sugar 7.3 g
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