BLOODY MARY GAZPACHO SHOOTERS
The refreshing chilled tomato soup meets a classic cocktail, the Bloody Mary. No booze needed to get the vibe going here! Love passing this perfect summer party appetizer.
Provided by Kare for Kitchen Treaty
Time 20m
Number Of Ingredients 24
Steps:
- To the pitcher of a blender, add the tomato juice, tomatoes, cucumber, shallot, garlic, almonds, bread, lemon juice, vinegar, horseradish, Worcestershire, cumin, 20 dashes Tabasco, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Puree until smooth. Taste and add more Tabasco, salt, and/or pepper if desired.
- Transfer soup to the refrigerator for at least 30 minutes, or up to two days if making ahead of time.
- When ready to serve, add the celery salt and 1/4 teaspoon black pepper to a small plate and stir with a small spoon to mix. Wet the rims of eight jars with the lemon wedge and dip the rims into the celery salt and black pepper mix.
- Carefully pour the soup into the jars, dividing evenly between the jars. Place three olives and one pickle on each skewer and balance on the rim. Plop in a celery stick. Arrange on a tray and serve immediately.
BLOODY MARY BURRATA
I don't think there's a difference between a liquid salad and a cold vegetable soup, but if there is, let's consider this Bloody Mary Burrata the former. It turns out that when you swap out the vodka for a dollop of Burrata cheese, Bloody Marys make a great gazpacho. Garnish with sliced olives, more cherry tomatoes, celery, and horseradish. For a larger serving, pair it with a crusty hunk of bread as a brunch item.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Time 2h15m
Yield 4
Number Of Ingredients 14
Steps:
- Combine tomatoes, celery, jalapeno, and garlic in a blender. Pour in water and blend until very smooth. Pass mixture through a fine-mesh strainer and discard skins.
- Add lemon juice, Worcestershire sauce, horseradish, hot sauce, salt, and pepper. Whisk thoroughly; taste and adjust seasonings. Cover Bloody Mary base with plastic wrap and refrigerate until completely chilled, at least 2 hours.
- Ladle 1 cup cold Bloody Mary base into each serving bowl. Dollop 2 ounces Burrata cheese into the center. Season with black pepper and drizzle in olive oil.
Nutrition Facts : Calories 227.5 calories, Carbohydrate 15.8 g, Cholesterol 30 mg, Fat 14.7 g, Fiber 4.8 g, Protein 8.7 g, SaturatedFat 6.8 g, Sodium 775.3 mg, Sugar 7.7 g
BLOODY MARIA GAZPACHO
Provided by Rachael Ray : Food Network
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a small bowl, combine the finely chopped celery tops, reserved Fresno chiles, reserved jalapenos, finely chopped onions, finely chopped cucumbers, finely chopped cilantro and some salt. Set the salsa garnish aside for a later use.
- In high-power blender or food processor add the ice, tequila, horseradish, hot sauce, Worcestershire, bread, garlic, tomatoes, EVOO, lime juice, the remaining celery, Fresno chiles, jalapenos, onions, cucumbers and cilantro.
- Pulse-chop to get it going then process until almost smooth. Taste and adjust the seasoning and texture. Pour the gazpacho into the shot glasses and garnish with the reserved salsa topping to serve.
GRILLED YELLOW GAZPACHO
Provided by Trisha Yearwood
Categories main-dish
Time 4h25m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat a grill or grill pan over medium-high heat. Grill the tomatoes and half of the yellow pepper, turning occasionally, until lightly charred on all sides, about 5 minutes. Transfer to a blender along with the garlic, shallot, vinegar, salt and pepper and half of the cucumber. Puree until very smooth. Slowly add the olive oil with the motor running. Strain through a medium-meshed sieve into a bowl. Cover and chill at least 4 hours and preferably overnight. Finely chop the remaining half yellow pepper and cucumber and keep refrigerated.
- Before serving, season the gazpacho with salt and pepper. Ladle into bowls and top with a little of the diced pepper and cucumber, then drizzle with olive oil and sprinkle with basil.
YELLOW GAZPACHO/VIRGIN BLOODY MARY
Categories Soup/Stew Non-Alcoholic Blender Onion Pepper Tomato Vegetable Side Freeze/Chill No-Cook Low Fat Vegetarian Low Cal Summer Chill Healthy Self Drink Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 17
Steps:
- Puree first nine ingredients in a blender until smooth. Refrigerate 1 hour. Strain through a fine sieve, pressing solids to release all liquid. Put liquid in blender and add cucumber, bell pepper, onion, celery salt, Worcestershire and lemon juice; process briefly, then refrigerate. If desired, wet rims of 4 glasses, combine coarse salt and parsley on a saucer and dip glass rims in mixture. Fill with gazpacho; serve immediately.
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- Cut the tomatoes in half, or quarters if they're large. Put them in a food processor. Pulse or blend just until the mixture is smooth, with a little texture remaining. This will only take a few seconds. Remove to a bowl.
- Add the remaining ingredients and taste to adjust any of them. Cover and refrigerate for at least 4 hours.
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