Green Cucumber Tomatillo Gazpacho Food

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.

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.

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.

ROASTED TOMATILLO AND CUCUMBER GAZPACHO

Steps:

• Heat grill to medium-high heat.
• Drizzle the tomatillos, onions, garlic and jalapeno with olive oil and a few pinches of sea salt. Wrap the garlic cloves in foil with a little oil. Place all the vegetables directly on the grill. Grill until they are soft and slightly charred.
• Remove from the grill, unwrap the garlic. Allow to cool for a few hours.
• Put all the ingredients in a blender and blend until smooth. Taste and adjust seasoning, as necessary.
• Serve as is or with whatever garnishes you like. The garnishes add flavor and a nice crunch.

GREEN CUCUMBER & MINT GAZPACHO

Steps:

• In a food processor or blender, blitz all the ingredients, reserving half the mint and yogurt, until smooth. Add a little extra vinegar, Tabasco and seasoning to taste, then add a splash of water if you like it thinner.
• Chill until very cold, then serve with a dollop more yogurt, mint, chives and a few ice cubes if you like. The soup will keep in the fridge for 2 days - just give it a good stir before serving.

TOMATILLO GAZPACHO

Steps:

• Heat broth over medium-high heat. Add tomatillos and garlic; bring to boil. Reduce heat and simmer until tomatillos are cooked through but still hold their shape, about 1 minute. Let cool slightly, about 5 minutes, then carefully puree mixture in blender along with olive oil.
• Cool completely, then stir in remaining ingredients. Season to taste with salt and pepper. Refrigerate at least one hour before serving.

CUCUMBER GAZPACHO

Steps:

• Thinly slice one of the cucumbers to equal 1/3 cup. Transfer cucumber slices to a small bowl; cover and chill until ready to use.
• Coarsely chop remaining cucumbers and transfer to a blender. Add honeydew, bread cubes, 1/4 cup oil, vinegar, and 2 1/4 teaspoons kosher salt. Process on low speed, gradually increasing speed to high, until cucumber mixture is very smooth and creamy, about 90 seconds.
• Pour gazpacho into a medium bowl. Cover and chill until cold, about 1 hour.
• Right before serving, toss together reserved cucumber slices, feta cheese, mint, honey, and a pinch of salt in a small bowl.
• Stir and ladle gazpacho into 4 shallow bowls. Top evenly with cucumber-feta mixture and drizzle with olive oil.

INTRICATE GREEN GAZPACHO

Steps:

• Bring a large pot of salted water to a boil. Add cilantro, parsley and basil and cook until bright green, about 45 seconds. Remove the herbs and place into a bowl of ice water until cold. Drain.
• In a blender, combine the herb mixture, jalapeno and 2 cups ice water and puree until smooth. With the motor running, add the oil. Using a sieve over a medium bowl, strain the herb puree and season with salt and pepper.
• In a large bowl, toss together the scallion, tomatillos, avocado, apple and lemon juice and season with salt and pepper.
• In a small bowl, season the cucumber with salt and pepper. Using your hands, squeeze out the excess liquid from the cucumber. Place 1/4 of the cucumber in the center of each of four soup bowls and surround the cucumber with the tomatillo mixture. Pour 1/4 of the herb puree into each bowl. Garnish each bowl with chopped parsley and serve.