Citrus Gazpacho With Honey Lime Cream Food

GAZPACHO RECIPE

Steps:

• Combine all of the ingredients.
• For a soup with soome chunks left in it: Remove two cups at a time and blend until you get the consistency you want.
• For a completely pureed soup: Blend all of the ingredients together in blender until smooth.
• Chill soup for at least four hourss.

HONEYDEW MELON GAZPACHO

Steps:

• Roughly chop the melon and add to the bowl of a food processor, reserving some for garnish. Chop the cucumber and halve the grapes and add to the food processor. Top with the spinach, basil, scallions and serrano. Splash in the olive oil, champagne vinegar, lime juice and honey. Process until the ingredients are combined, about 1 minute. Add half the avocado and process again until the avocado has been completely incorporated, about 30 seconds. Season to taste with salt and pepper and thin with ice water if necessary to reach desired consistency.
• Transfer to a bowl, cover and refrigerate for at least 1 hour.
• To serve: Ladle the soup into bowls and top with the diced honeydew, sliced avocado, and cilantro leaves. Serve with wedges of lime on the side.

LIME CREMA

Steps:

• In a small mixing bowl, combine all of the ingredients and whisk until well blended and creamy.
• Use at once or cover and refrigerate for up to 2 days.

GAZPACHO

Steps:

• In a blender or food processor, combine tomato juice, onion, bell pepper, cucumber, tomatoes, green onions, garlic, lemon juice, red wine vinegar, tarragon, basil, parsley, sugar, salt, and pepper. Blend until well-combined but still slightly chunky. Chill at least 2 hours before serving.

HONEY LIME GAZPACHO

Steps:

• In a large bowl combine tomatoes, cucumber, orange sweet peppers, jalapeño, and garlic. In a food processor process mixture, half at a time, with several on/off turns until you have large chunks. Place all of the mixture in the food processor bowl. Add lime juice, honey, cilantro, ginger, and 1/4 teaspoon sea salt. Cover and process with several on/off turns until the mixture is just a little chunky. If desired, season to taste with additional sea salt. Can add a small amount of V-8 juice if your soup is too dry.
• To serve, place 2 to 3 ice cubes in each of four shallow bowls; ladle soup over ice. Serve with lime wedges and green onions.

QUICK CLASSIC GAZPACHO

Steps:

• Process 1/2 cup of tomatoes, along with the water and oil, in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving.)

CITRUS GAZPACHO WITH HONEY-LIME CREAM

Steps:

• Place citrus salad in large nonmetal bowl. With fork, break up fruit into small pieces. Add salsa, bell pepper, cucumber, tomato juice, broth and oil. Reserve2 tablespoons cilantro. Add remaining cilantro to mixture in bowl stir to mix.Grate the peel from 1 lime set aside. Squeeze juice from lime into small bowl. Add to fruit mixture in bowl mix well. Refrigerate at least 2 hours to blend flavors.In small bowl, combine sour cream, honey and grated lime peel mix well. Refrigerate until serving time.To serve, cut remaining lime into thin slices quarter each slice. Ladle gazpacho into individual shallow bowls. Top each serving with sour cream mixture. Sprinkle with reserved cilantro. Garnish with quartered lime slices. Store in refrigerator.Nutrition Per Serving (1 3/4 cup): Calories 380 Protein 8g Carbohydrate 61g Fat 12g Sodium 1570mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.