Green Tomato Gazpacho Food

UGLY TOMATO GREEN GAZPACHO

Steps:

• In a large bowl, mix the tomatoes, cucumber, pepper, onion, parsley, and garlic. Add the 1 ½ teaspoons of sea salt and, using your hands, mix everything together well. Set the bowl aside on your counter for ½ hour, or up to 4 hours.
• Add the vegetable broth, olive oil, white balsamic and lime juice to the bowl with the veggies. Working in batches puree the soup until it is quite smooth. Taste and add more salt as needed.
• Either serve immediately with some or all of the garnishes, or transfer the soup to large jars and chill it in your fridge for up to 3 days.

GREEN GAZPACHO

Steps:

• Roast the poblano pepper directly over a gas burner, turning, until charred all over. (Alternatively, broil the pepper.) Transfer to a cutting board to cool slightly and then peel, seed and chop. Heat the olive oil in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until softened and golden brown, 3 to 5 minutes; set aside to cool slightly.
• Put the mint, cucumbers, lemon juice, oil and garlic mixture and chopped poblano in a blender and puree until smooth. Season with salt and black pepper.
• Ladle the gazpacho into 4 small bowls and top evenly with the tomato, chives and crab or shrimp. Drizzle with oil.

CREAMY GREEN GAZPACHO

Steps:

• Reserve one-quarter of the tomato, two cucumber chunks, two avocado chunks, and one basil leaf. Combine and finely chop for garnish.
• Stem and seed the jalapeño half and reserve the seeds. Cut the jalapeño into several pieces. Combine one or two pieces of the jalapeño with the remaining tomato, cucumber, avocado, and basil and the watercress or spinach, celery, garlic, red wine vinegar, honey, and ice cubes in a blender or the bowl of a food processor; puree until smooth. Add 1/4 cup or more water to thin the mixture, if necessary.
• Taste and season with salt, pepper, and more vinegar, if needed. If you want the soup spicier, add more of the jalapeño, a little at a time, as well as some of the seeds if desired, blending and tasting after each addition. Refrigerate until cold, then pour into a bowl and top with the reserved chopped tomato, cucumber, avocado, and basil and a drizzle of olive oil, and eat.

GREEN GAZPACHO RECIPE - EASY GAZPACHO VERDE

Steps:

• Add the vegetables to your blender (except for the avocado and herbs)
• Add the tablespoon of lemon juice
• Pulse and then blend on high speed for a few minutes until completely pureed
• Add the avocado, herbs, salt, and sherry vinegar and blend
• While blending on low speed, slowly add the olive oil
• Add the spinach for a punch of green color (optional)
• Taste and adjust for salt and vinegar. If the gazpacho is too thick, add a bit of ice cold water. Strain if you wish for a smoother version.
• Enjoy!

GREEN TOMATO GAZPACHO

Steps:

• In a bowl, combine the tomatoes, grapes, raw almonds, and white verjus. Marinate in the refrigerator overnight.
• The next day, place the marinated mixture in a blender and purée on high speed until completely smooth. Pass the mixture through a fine-meshed sieve, and chill in the refrigerator.
• Season with kosher salt, to taste, and adjust the acidity with a splash of sherry vinegar. Serve very cold and drizzle with the extra-virgin olive oil. Garnish with the toasted, sliced marcona almonds, and microgreens.

GREEN GAZPACHO

Steps:

• Put all the ingredients, except the oil, pea shoots and ice cubes, into a food processor with a good pinch of salt and pepper and blitz, adding enough water to get a soupy consistency. Taste, and add a little more vinegar and seasoning if necessary. Chill for up to 24 hrs, or at least 2 hrs.
• To serve, divide between shallow soup bowls, float a few ice cubes in each bowl (see tip, below) and add a scattering of pea shoots and a drizzle of oil before serving.

GREEN GAZPACHO

Steps:

• Puree first 8 ingredients in food processor. Add bread and let stand until soggy, about 2 minutes. Puree until smooth. Mix in 1 1/2 cups water. Transfer gazpacho to large bowl. Cover and refrigerate at least 2 hours.
• (Gazpacho can be made up to 2 days ahead. Keep refrigerated.)
• Divide gazpacho among 4 bowls. Place thinly sliced romaine in center of each serving. Sprinkle lettuce with crabmeat and chives, then drizzle with olive oil. Serve immediately.

GAZPACHO

Steps:

• In a blender or food processor, combine tomato juice, onion, bell pepper, cucumber, tomatoes, green onions, garlic, lemon juice, red wine vinegar, tarragon, basil, parsley, sugar, salt, and pepper. Blend until well-combined but still slightly chunky. Chill at least 2 hours before serving.

GREEN TOMATO SOUP

Steps:

• Heat oil in a large 4 quart pot over medium high heat.
• Add bacon and cook until browning.
• Add scallions, garlic and bay leaf until all is tender and cooked through.
• Add salt, pepper and tomatoes and stir well, then add broth and water.
• Bring to a simmer and cover partially for 35 minutes.
• Taste to adjust seasoning if need be.
• Enjoy!