GOLDEN GAZPACHO
Provided by Food Network
Time 28m
Yield 2 servings
Number Of Ingredients 16
Steps:
- Combine all ingredients in a blender, except the garnish and blend until smooth.
- Top with garnish.
CHICKEN WITH HERBED GOAT CHEESE
Steps:
- Preheat the oven to 375 degrees.
- Place the chicken breasts on a baking sheet. Loosen the skin from the meat with your fingers, leaving one side attached.. Cut 12 thick slices of the Montrachet and place 2 slices plus a large basil leaf under the skin of each chicken breast. Rub each piece with olive oil and sprinkle generously with salt and pepper. Bake the breasts for 35 to 40 minutes, until just cooked through. Serve hot or at room temperature.
GAZPACHO
Steps:
- Mix all the ingredients except the balsamic glaze together in a bowl or other container, cover, and let sit in the refrigerator overnight.
- The next day, remove the thyme and blend all the ingredients in a blender until the gazpacho is smooth. You will have about 2 quarts. For a smoother texture, strain the soup to yield about 1 quart. Refrigerate the gazpacho until ready to serve.
- To complete: Ladle the cold soup into bowls and squeeze dots of balsamic glaze over the top.
- Heat the vinegar in a heavy saucepan over medium heat until steam rises from the liquid. Place the saucepan on a heat diffuser and let the liquid reduce very slowly (it shouldn't simmer) for 2 to 3 hours, until it has reduced and thickened to a syrupy glaze. There should be approximately 1 cup of glaze. Keep the glaze in a squeeze bottle at room temperature for garnishing: if the glaze is too thick, warm the bottle in hot water to loosen the glaze.
GAZPACHO BEARNAISE
Steps:
- In a food processor fitted with a metal blade, combine tomatoes, cucumber, carrot, red onion, garlic and jalapeno, and process until pureed. Add lime juice, cilantro, cayenne pepper, and kosher salt to taste. Set aside.
- In a pan reduce shallot, tarragon, chervil, and sherry vinegar until all liquid is gone. Set reduction aside.
- Using a double boiler with a stainless steel bowl heat egg yolks until you achieve a light ribbon. Be careful not to scramble eggs. Add reduction. Slowly whisk butter into mixture 1 piece at a time until fully incorporated. Add Worcestershire and hot pepper sauce. Season with salt and pepper to taste. Fold into the gazpacho and serve immediately.
CHILLED WHITE GAZPACHO
Steps:
- Place almonds, pine nuts, garlic, grapes, grape juice, water, and bread in a blender and puree until smooth. Strain the mixture into a bowl. Chill the soup for at least 30 minutes.
- Remove soup from refrigerator and fold the whipped heavy cream into the soup. Finish with a few tablespoons each of the verjus and walnut oil. Ladle into serving bowls and garnish each with chives, almonds and grapes, if desired.
TROPICAL TEQUILA COCKTAIL
Ree uses frozen mangos and strawberries to flavor this cocktail, which is served in a hollowed-out pineapple. However, you can use any frozen fruit that takes your fancy and, if you don't have a pineapple to hollow out, a glass will do just as well for serving!
Provided by Ree Drummond Bio & Top Recipes
Categories beverage
Time 20m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Trim the top off the pineapple, then halve the pineapple crosswise. Use a spoon to hollow out the two halves, saving the flesh and discarding the core. Set the hollowed-out halves aside to use as cups later.
- Add the reserved pineapple flesh to a blender with the mango, strawberries, cream of coconut, tequila and lime juice. Top with 2 cups of ice and blend until smooth.
- Pour the cocktails into the hollowed-out pineapple halves. Skewer the fresh fruit, including the lime slices, to use as garnish.
GAZPACHO
On a hot day, use your blender to whip up a refreshing cold gazpacho, a soup from a ripe tomato, cucumber, and bell pepper.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 15m
Number Of Ingredients 10
Steps:
- In a food processor, puree tomato until almost smooth. Add cucumber, bell pepper, garlic, vinegars, and oil and season with salt and pepper. Pulse until mostly smooth.
- Chill soup in the refrigerator 30 minutes (or up to 8 hours). Adjust seasoning; thin with water if necessary. Brush bread with oil. Serve soup drizzled with oil and topped with cheese, with bread alongside.
Nutrition Facts : Calories 182 g, Fat 15 g, Fiber 3 g, Protein 2 g
LYNN'S FAMOUS GAZPACHO
My dear friend Lynn shared this recipe with me and it was absolutely addicting!!! I was so enamoured with it that I began eating it for breakfast!!!! Hope you enjoy it as well!!!
Provided by Leah K.
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a blender or very large food processor puree the tomatoes, red pepper, garlic, carrots, lemon juice, spices, olive oil,@ 1/2 of the cucumber chunks and a 1/2 cup of water.
- Pour into a large bowl or tupperware container, stir in the remainder of the diced cucumber.
- Cover and chill overnight or for at least three hours.
- To serve, garnish soup with onion, avocado, cilantro, radishes, etc.
Nutrition Facts : Calories 91.8, Fat 3.3, SaturatedFat 0.7, Cholesterol 1.9, Sodium 38.8, Carbohydrate 15, Fiber 3.5, Sugar 8.7, Protein 3
GAZPACHO
An easy Gazpacho recipe
Provided by David Kamen
Categories Soup/Stew Blender Tomato Freeze/Chill No-Cook Vegetarian Cucumber Bell Pepper Summer Chill Healthy Vegan
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- 1. In a bowl, reserve 2 tablespoons each of the tomato, cucumber, pepper, and onion to garnish.
- 2. In the food processor or blender, purée the remaining ingredients (except the croutons) until smooth, adjusting the seasoning to taste with lemon juice, salt, and cayenne pepper.
- 3. Cover and chill thoroughly, at least 3 hours but preferably overnight. Adjust the consistency as desired with water. Serve in chilled bowls garnished with the reserved vegetables and croutons.
BOBBY FLAY'S MESA GRILL TOMATO-TORTILLA SOUP
Make and share this Bobby Flay's Mesa Grill Tomato-Tortilla Soup recipe from Food.com.
Provided by monicazel
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 1. Heat oil in a medium sauce pan over high heat. Add onions and cook until soft, add the garlic and cook for 30 seconds. Add the wine and cook until reduced by half. Add the tomatoes and enough water just to cover the tomatoes. Bring to a boil, lower heat to medium and simmer until tomatoes are very soft and start to break down, approximately 30 minutes.
- 2. Carefully transfer the mixture to a food processor and process (in batches if needed) until smooth. Return to the saucepan, season with cayenne, salt and pepper and cook for 5 minutes. Ladle into bowls and garnish with cheese, avocado, cilantro and a few fried tortillas.
Nutrition Facts : Calories 166.9, Fat 7.3, SaturatedFat 1.1, Sodium 16.5, Carbohydrate 14.5, Fiber 3.4, Sugar 8.2, Protein 2.6
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