Fire Roasted Gazpacho With Tropical Twist Food
FIRE ROASTED GAZPACHO WITH TROPICAL TWIST
This cold soup could not be easier to make with the help of fire-roasted tomatoes. The tropical salsa truly makes it shine!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- In blender, place Gazpacho ingredients. Cover; blend on high speed until smooth.
- In small food processor, place Cucumber Mint Salsa ingredients. Cover; process until finely chopped. Drain if necessary.
- Pour gazpacho into 6 small serving glasses. Top each with about a tablespoon each of salsa and pineapple.
Nutrition Facts : Calories 120, Carbohydrate 17 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 8 g, TransFat 0 g
FIRE-ROASTED TOMATO GAZPACHO
Bring a taste of Spain to your table tonight with great-tasting gazpacho featuring fire-roasted tomatoes, cucumber, pepper, onion and cilantro.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 1h15m
Yield 4
Number Of Ingredients 7
Steps:
- In food processor, place all ingredients. Cover; process with quick on-and-off motions until mixture is coarsely pureed.
- Cover; refrigerate at least 1 hour to blend flavors before serving.
Nutrition Facts : Calories 50, Carbohydrate 10 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 7 g, TransFat 0 g
ROASTED GAZPACHO
Make and share this Roasted Gazpacho recipe from Food.com.
Provided by Scarlett516
Categories Spanish
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 400°F Combine the tomatoes, eggplant, zucchini, onions, garlic, and olive oil in a large roasting pan and roast, stirring occasionally, until the eggplant is tender, about 30 minutes.
- Put the mixture into a bowl and add the vinegar, salt, pepper, water, and bread. Refrigerate and allow to cool for several hours or overnight.
- Pour the mixture into a food processor or blender. You can put it through a food mill or strainer to remove any remaining solids.
- Check seasoning, garnish and serve.
ROASTED VEGETABLE GAZPACHO
For this recipe you will need roasted vegetable broth. I have published one such recipe (recipe#415106). With this broth plus more vegetables that this recipe calls for, you will have a very healthy, very delicious hot weather soup. However you can use regular vegetable broth such as is available in the supermarket if you wish. Gazpachos may be blended smooth as this one is, or chunky with chopped vegetables. You may wish to reserve some of the roasted veggies to add and give texture to the soup. Gazpachos also have a picante taste. You may wish to "doctor" this soup up to meet your expectations. This soup is so tasty because roasting brings out the best in veggies. Enjoy!
Provided by Lorraine of AZ
Categories < 4 Hours
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- Cut the tomatoes, zucchini, eggplant, and onions into large chunks as directed, making all the chunks approximately the same size. Toss the vegetable chunks and garlic cloves in a large bowl with the olive oil.
- Spread vegetables in a single layer in a roasting pan. Roast in the preheated oven 25 minutes or till tender, turning once.
- Puree the vegetables with the 4 cups broth and place in a large bowl. Add sherry vinegar and black pepper to taste.
- Cut crusts off bread slices and discard or reserve for another use. Tear the bread slices into pieces and stir into the soup mixture.
- Refrigerate several hours. Serve garnished with fresh chopped cilantro.
Nutrition Facts : Calories 233.7, Fat 14.6, SaturatedFat 2.1, Sodium 128.2, Carbohydrate 24.4, Fiber 5.8, Sugar 7.8, Protein 4.4
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