Golden State Gazpacho Food

GAZPACHO

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.

GOLDEN GAZPACHO

Steps:

• In a food processor or blender, working in batches, combine yellow tomatoes, onion, squash, bell pepper, garlic, carrot juice, vinegar, and oil. Pulse until finely pureed. Season with salt. Refrigerate until well chilled, at least 2 hours.
• At serving time, halve, pit, and dice the avocado. Core and dice the red tomato. Serve soup in chilled bowls topped with avocado and tomato.

GOLDEN GAZPACHO

Steps:

• Combine all ingredients in a blender, except the garnish and blend until smooth.
• Top with garnish.

GOLDEN GAZPACHO

Steps:

• Combine the chopped tomatoes, peppers, cucumbers, onions, garlic, cilantro and jalapeno in a large bowl.
• In a small bowl, make a vinaigrette by combining the olive oil, white wine vinegar, and herbs.
• Taste the vinaigrette and add salt and pepper to taste.
• Toss the gazpacho with the vinaigrette and let it sit for several hours if possible so the garlic can permeate the olive oil and chopped vegetables.
• Serve chilled.
• Wine suggestion: A crisp, chilled sauvignon blanc or pinot gris.

GOLDEN SUMMER PEACH GAZPACHO

Steps:

• Place the first 6 ingredients in a food processor; process until blended. Add lime juice, vinegar, marinade for chicken, salt and hot pepper sauce; process until smooth. If desired, stir in sugar., Refrigerate, covered, at least 4 hours. Top servings with additional chopped peaches, cucumber and tomatoes.

GOLDEN GAZPACHO

Steps:

• Cut kernels off cob. (You can eat fresh corn raw; it provides crunchiness.) In a large bowl, combine corn, tomatoes, onion, bell pepper, cucumber, broth, parsley, oil, salt, and black pepper. Cover and refrigerate 2 hours. Before serving, toast almonds (10 minutes in a 350°F oven). Serve soup cold and garnish with almonds and parsley.