Canyon Ranch Fruit Gazpacho Food

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FRUIT GAZPACHO



Fruit Gazpacho image

I came across this recipe in a recent issue of Family Circle. I added some more fruits than the original recipe. It made a lovely, refreshing dessert! I'm thinking it would also make a great addition to a first course. The black pepper may sound like an odd ingredient but, it helps to keep the soup from being too sweet.

Provided by princesskim

Categories     Dessert

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

1 cup of sliced grapes (green or red)
3/4 cup blueberries
1/2 cup of diced strawberry
1/2 cup of diced pineapple
1/2 cup raspberries
1/4 cup of diced peach
1 cup apple juice
3/4 cup orange juice
1/4 teaspoon fresh ground pepper

Steps:

  • Place all fruit in a large bowl.
  • Add juices and pepper.
  • Stir gently.
  • Cover bowl tightly.
  • Refrigerate until ready to serve.

Nutrition Facts : Calories 80.5, Fat 0.3, Sodium 2.6, Carbohydrate 20, Fiber 2, Sugar 15.8, Protein 0.9

GAZPACHO



Gazpacho image

For fresh veggie-packed refreshment, try Ina Garten's Gazpacho soup recipe from Barefoot Contessa on Food Network; it's best served cold on a hot summer day.

Provided by Ina Garten

Categories     appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

1 hothouse cucumber, halved and seeded, but not peeled
2 red bell peppers, cored and seeded
4 plum tomatoes
1 red onion
3 garlic cloves, minced
23 ounces tomato juice (3 cups)
1/4 cup white wine vinegar
1/4 cup good olive oil
1/2 tablespoon kosher salt
1 teaspoons freshly ground black pepper

Steps:

  • Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
  • After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

CANYON RANCH FRUIT GAZPACHO



Canyon Ranch Fruit Gazpacho image

This recipe is from the "Great Tastes - Healthy Cooking From Canyon Ranch" cookbook. This is being posted for the strawberry swap.

Provided by Ducky

Categories     Strawberry

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup diced pineapple
1/2 cup diced strawberry
1 cup sliced grapes
3/4 cup blueberries
1 cup apple juice
1/2 cup orange juice
1/4 teaspoon black pepper
1/2 orange, segmented

Steps:

  • In medium bowl, combine pineapple, strawberries, grapes and blueberries.
  • Add juices and mix well.
  • Cover bowl and refrigerate.
  • To serve, spoon into bowls and garnish with pepper and orange segments.

Nutrition Facts : Calories 109.3, Fat 0.4, SaturatedFat 0.1, Sodium 3.7, Carbohydrate 27.5, Fiber 2.2, Sugar 22.4, Protein 1.1

CANYON RANCH ZUCCHINI BREAD



Canyon Ranch Zucchini Bread image

Make and share this Canyon Ranch Zucchini Bread recipe from Food.com.

Provided by RecipeMonster

Categories     Quick Breads

Time 1h

Yield 1 loaf, 18 serving(s)

Number Of Ingredients 17

2 small zucchini, finely grated, approximately 1 cup
1/4 cup olive oil
1/4 cup prune baby food
1/2 cup raisins
1/4 cup unsweetened applesauce
1 cup whole wheat flour
1 cup all-purpose flour
1 tablespoon baking soda
2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground cardamom
1/3 cup ground flax seeds
2 whole eggs
1/2 cup sugar
1 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 350F degrees. Lightly coat an 8 1/2" x 4 1/2" x 2 1/2" bread pan with canola oil.
  • In a medium bowl, combine zucchini, olive oil, prune puree, raisins and applesauce. Mix gently. Set aside.
  • In a small bowl, combine all flours, baking soda and baking powder, salt, cinnamon, cloves and cardamom. Stir in flax seed and mix well.
  • In a medium bowl, beat eggs with sugar until fluffy. Stir in vanilla extract. Add zucchini mixture and mix well. Add dry ingredients and mix until just combined. Do not over mix.
  • Pour into bread pan and bake for 45 minutes or until bread springs back when touched in the center. Cool completely on a rack. Remove from pan and cut into 18 slices.

Nutrition Facts : Calories 134, Fat 4.6, SaturatedFat 0.7, Cholesterol 20.7, Sodium 291.6, Carbohydrate 21.4, Fiber 2.2, Sugar 8.7, Protein 3

STRAWBERRY CHANTILLY



Strawberry Chantilly image

This recipe is originally from the "Great Tastes - Healthy Cooking From Canyon Ranch" cookbook. This is being posted for the strawberry swap. The photo in the book is absolutely drool-inducing.

Provided by Ducky

Categories     Dessert

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 cup strawberry
1/2 cup low fat cottage cheese
1 tablespoon buttermilk
3/4 teaspoon fresh lemon juice
1 1/2 teaspoons brown sugar
strawberry, to garnish

Steps:

  • Clean, stem and slice strawberries into quarters.
  • Place in bowl and set aside.
  • In blender, combine cottage cheese, buttermilk and lemon juice, pureeing until smooth.
  • Add brown sugar to blender mixture and mix.
  • Place 1/4 C of strawberries into champagne or short parfait glass.
  • Top with 2 Tbsp cottage cheese mixture.
  • Top with a strawberry.
  • Chill for 1 hour.

Nutrition Facts : Calories 45.2, Fat 0.7, SaturatedFat 0.4, Cholesterol 2.4, Sodium 119.7, Carbohydrate 5.7, Fiber 0.7, Sugar 3.6, Protein 4.2

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