Dill Icious Green Grape Cucumber Gazpacho Food

DILL-ICIOUS GREEN GRAPE CUCUMBER GAZPACHO

Steps:

• In a blender, combine the grapes, cucumber, onion, dill, cream cheese, half-and-half, yogurt, vinegar, olive oil and salt. Blend to a smooth purée. Salt to taste. Chill for two hours. Serve cold.

GREEN GRAPE GAZPACHO

Steps:

• Using a paring knife, split the vanilla bean down the center and place in small saucepot with the orange and grapefruit juice. Bring to a boil, then transfer to a bowl and chill.
• Combine and puree the cucumbers, garlic and almonds with the white grape juice, honey, a generous pinch of salt and about 1/2 cup cold water in a blender. Blend in the red wine vinegar and about 3 cups of the grapes. Taste for seasoning. Transfer to a large bowl and refrigerate until ice cold, about 2 hours.
• Serve: Slice the remaining cup grapes in half. Stir the orange and grapefruit juice into the gazpacho. Serve gazpacho garnished with the remaining grapes and drizzled with the olive oil.

DEBI AND GABRIELE'S GREEN GAZPACHO

Steps:

• Pulse the grapes, scallions, cucumbers, garlic, parsley and avocado in a food processor until combined. Add the olive oil and white wine vinegar and pulse again until blended. Add 1/4 cup ice water and pulse again. Add more water if it is not at your desired consistency.
• Season the gazpacho with 1 teaspoon salt and 1/4 teaspoon pepper. Refrigerate until chilled, about 1 hour. Serve topped with the toasted almonds.

CREAMY CUCUMBER GAZPACHO

Steps:

• Clean and peel cucumbers, chopping them into chunks. If desired, English cucumbers can be substituted for common cucumbers.
• Chop onion and mince garlic. Place garlic, onion, cucumber and 1/2 cup of stock into food processor or blender.
• Blend until somewhat smooth with some small chunks of cucumber or blend to consistency desired.
• Add yogurt, remaining stock, lemon juice, salt and pepper to combined ingredients in bowl and whisk together until well blended. Season to taste.
• Pour soup into a tightly covered container and place in refrigerator to chill overnight. (the chilling time mellows the raw onion and garlic and allows the flavours to mingle).
• Serve cold.
• Garnish with fresh herbs such as coriander, dill, or basil.

WHITE CUCUMBER GAZPACHO

Steps:

• Clean and peel cucumbers, chopping them into chunks. If desired, English cucumbers can be substituted for common cucumbers.
• Chop garlic and sweet onion into pieces. Place garlic, onions, cucumbers, and 1/2 cup of chicken stock into a food processor or blender. Blend until somewhat smooth in texture with some chunks of cucumber remaining or blend to consistency desired. Place blended ingredients in a large bowl.
• Add yogurt, remaining chicken stock, lemon juice, salt, and pepper to combined ingredients in bowl and whisk all contents together until well blended. Season to taste. Add more chicken broth if necessary to achieve desired consistency.
• Pour soup into a tightly covered container and place in refrigerator to chill for several hours or overnight.
• Serve cold. You may choose to garnish with fresh herbs such as parsley, cilantro or basil. Sprinkle freshly grated Parmesan cheese or any other hard cheese desired, such as sharp cheddar.

DILL GAZPACHO

Steps:

• In a large bowl, stir together tomatoes, cucumber, onion, bell pepper, and jalapeno pepper. Season with lemon juice, balsamic vinegar, olive oil, salt and pepper.
• In a blender or food processor, puree half of the mixture until smooth. Return to bowl, stir in dill and mix well. Cover and chill for at least one hour before serving.

GREEN GAZPACHO

Steps:

• Blend honeydew melon, cucumber, onion, avocado, jalapeno pepper, garlic, white balsamic vinegar, lime juice, salt, and black pepper in a blender until smooth. Adjust seasonings if desired and chill before serving.

GREEN CUCUMBER TOMATILLO GAZPACHO

Steps:

• Instructions
• Preheat a grill to medium-high heat. On a plate or small baking sheet, toss the tomatillos, onion, garlic, and jalapeño with drizzles of Olive Oil from Spain and a few pinches of sea salt.
• Wrap the garlic cloves in a piece of foil and place all the vegetables directly on the grill. Grill 4 to 5 minutes per side, or until the tomatillos are soft, charred, and just starting to burst, and the onion and jalapeño are charred and soft. Remove from the grill and unwrap the garlic. Let cool, then chill completely. (This step can be done in advance.)
• In a blender, combine the chilled tomatillos, onion, garlic, ¼ of the jalapeño pepper, ¼ cup of Olive Oil from Spain, cucumber, cilantro, lime juice, ½ teaspoon salt, honey, and the yogurt. Blend until smooth. Season with more salt, if desired (I add ½ teaspoon). Taste and add the remaining jalapeño, if desired, for more spice. Chill the soup until ready to serve.
• Yogurt drizzle: In a small bowl, mix the yogurt, lime juice, water, and a pinch of sea salt.
• Serve the soup with the yogurt drizzle and any desired garnishes.
• This recipe created by Love and Lemons is in partnership with Olive Oils from Spain.

GRAPE GAZPACHO

Steps:

• If using a microwave oven, place almonds and water in a 1-cup glass measure. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 2 minutes. Prick plastic to release steam. If using a conventional oven, place the almonds and the water in a small saucepan and cook over low heat until the almonds plump up slightly and just soften. Remove from heat; drain and set aside.
• Pass the grapes through a food mill fitted with a medium disk placed over a bowl to catch the juice. Reserve juice and pulp.
• Place the bread in a small bowl. Add enough of the grape juice to just cover the bread, reserving 1 cup. Lightly press down on the bread so that it absorbs the juice.
• Place cooked almonds, soaked bread and garlic in a blender. With machine running, slowly pour in the reserved cup of grape juice. Continue blending, scraping down the sides from time to time, until the mixture is smooth.
• With the machine still running, slowly pour in any remaining juice and the olive oil. Scrape the mixture into a large metal bowl. Stir in remaining ingredients. Refrigerate until cold. Served garnished with grapes or melon.

GREEN GAZPACHO

Steps:

• The day before serving, combine tomatoes, lemon grass and vodka in a blender and puree until smooth. Line a sieve with cheesecloth or paper towels, set over a bowl and pour in tomato mixture. Refrigerate overnight; clear liquid will slowly drain through. Discard solids.
• In a glass or ceramic bowl, combine cucumbers, green peppers, tomatillos, vinegars, lemon juice, sugar and a generous sprinkling of salt and pepper. Refrigerate overnight.
• In a large bowl, blend marinated vegetables, avocado, chives, cilantro, parsley, scallions and tomato liquid until smooth. Taste for salt, pepper and vinegar, adding more as needed. Serve very cold.