Fruity Gazpacho Food

MANGO GAZPACHO WITH PICKLED SHRIMP

Steps:

• For Gazpacho
• Set aside ¼ cup each of red onion and mango. Put the rest of the ingredients except cilantro in a blender. Pulse 5-8 times. If you like your gazpacho chunky, reserve 1 cup of mixture at this and add after blending the rest of the ingredients until smooth. If you a smoother gazpacho, go ahead and blend it all at once. Chill in the refrigerator for 30 minutes for flavor to meld. Serve with cilantro and avocado and top with pickled shrimp.
• For Pickled Shrimp
• Rinse, shell and devein shrimp and set aside.
• Bring water, vinegar, mustard seed, sugar, ginger knob and red pepper flakes to a boil in a medium pan. Remove pan from heat and add shrimp. Let rest for 10 minutes, turning shrimp so they cook evenly. Place mixture in refrigerator and let marinate for 30 minutes to one hour. Use as garnish for gazpacho or eat on their own. Delicious.

SUMMER FRUIT GAZPACHO

Steps:

• 1. Place cantaloupe chunks into a food processor and puree.
• 2. In a large bowl, mix together the mint, strawberries, peach, and blueberries.3. In a separate small bowl, combine the yogurt and honey.4. Evenly divide the cantaloupe puree into small bowls, top with mixed fruit and add a dollop of the honey yogurt sauce on top.* If you want to make this dish vegan, replace the yogurt and honey with soy or coconut yogurt and agave.

SUMMER FRUIT GAZPACHO

Steps:

• Scoop out all the pulp from the watermelon with a spoon and place in a large pot. Keep the skin of the watermelon and save in the refrigerator for later.
• Stem and quarter the strawberries. Add to the watermelon.
• With a hand-held mixer, mix the watermelon and strawberries until you obtain a smooth cream. Set aside.
• In a small bowl, mash the raspberries with a fork.
• Add the lemon juice, lemon zest, and coconut milk. Mix well.
• How to serve? This gazpacho is best served chilled. If you prepare in advance, keep the soup and raspberry sauce in the refrigerator until it is time to serve. For a pretty presentation, you may serve the gazpacho in the skin of the watermelon! For each person, pour 2 ladles of gazpacho in a soup dish, drop a portion of raspberry sauce in the middle, and decorate with a few mint leaves and a drizzle of coconut milk.

MEXICAN GAZPACHO FRUIT SALAD

Steps:

• Combine the diced fruit in a bowl. Pour the lime juice over the fruit.
• Add the cilantro and chili and toss gently to mix well.
• Chill in the refrigerator before serving.

FRUIT GAZPACHO

Steps:

• Combine tomatoe puree, orange juice, sugar, orange and lime zests, cantaloupe, honeydew and mango in a large bowl. Process half the mixture in a food processor fitted with a steel blade or a blender until smooth. Stir the pureed fruits into the remaining fruit mixture.
• Stir in apple, blueberries and grapes. Refrigerate covered for several hours.
• Ladle soup into bowls. Garnish each serving with strawberry halves and kiwi slices.

FRUIT GAZPACHO

Steps:

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

MORELIAN GAZPACHO FRUIT SALAD RECIPE

Steps:

• All the fruit should be fresh (not canned) except for maybe the pineapple, which could be canned if fresh is not available. Chop it all into small cubes of roughly the same size - no larger than, say, half an inch in size. Put all the chopped fruit into a large bowl and squeeze all the juice from the limes over it.
• Dice the onion as small as you can - we want it to add it as a flavor element to this dish without its being noticeable as an ingredient. Add onion to the bowl of fruit, together with the salt, ground hot pepper and/or black pepper, cheese, and orange juice.
• Dish into bowls or, for the street food effect, transparent disposable cups. Offer additional ground hot pepper and/or bottled hot sauce for those who wish to zip up their gazpachos even more. Serve with a spoon.

APRICOT GAZPACHO RECIPE

Steps:

• HOW TO MAKE IT Chop all the ingredients into chunks and place in a large bowl along with the olive oil and the crushed garlic. Allow to infuse (covered) in the fridge for a few hours, or overnight. Blend with a magimix (or hand blender), adding cold water to thin the soup if it is too thick. Pass through a drum sieve. Season with salt and sherry vinegar and return to the fridge to chill for at least a few hours.

STONE FRUIT GAZPACHO WITH SCALLOPS

Steps:

• Combine the peaches, plums, watermelon, garlic, shallots, and vinegar in the Vitamix, blender, or food processor. Process on high until smooth and creamy, then reduce the speed and drizzle in the 1 cup olive oil until completely incorporated. Season with salt and pepper and set aside to chill in the refrigerator. Go ahead and chill 4 glass soup bowls while you're at it.
• Preheat the oven to 325°. When the gazpacho is chilled, heat 2 tablespoons olive oil in an ovenproof skillet over medium-high heat. Season the scallops generously with salt and pepper. Once the olive oil slips easily across the pan, carefully place the scallops in the pan and sear until golden brown. I like the scallops to be just barely cooked, so I only sear one side. After about 2 minutes on the stovetop, put the whole kit and caboodle in the oven, without flipping the scallops; they will need 2-3 minutes in the oven.
• Fill each chilled soup bowl with a generous portion of gazpacho and nestle one scallop in each bowl, seared side up. A sprinkling of Espelette pepper and the thyme sprigs and blossoms and a drizzle of fruity olive oil is all you need.