Marys Tropical Gazpacho Food
TROPICAL GAZPACHO
Brooklyn, New York's Sharon Pearlstein shares this refreshing fruit soup as a starter (or even dessert).
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Working in batches, place mangoes, cucumbers, buttermilk, lime juice, and vinegar in a blender; puree until smooth. Season with salt and, if using, hot sauce. Refrigerate until chilled, about 1 hour. Serve gazpacho with lime wedges and basil, if desired.
SPICY TROPICAL GAZPACHO
Make and share this Spicy Tropical Gazpacho recipe from Food.com.
Provided by Ambervim
Categories Low Protein
Time 20m
Yield 1 Batch
Number Of Ingredients 11
Steps:
- Combine all the ingredients in a food processor or blender, and pulse 4 times or until combined.
- Cover and chill.
Nutrition Facts : Calories 323.5, Fat 1.3, SaturatedFat 0.2, Sodium 1376.3, Carbohydrate 79.5, Fiber 6.9, Sugar 62.1, Protein 5.3
CHUNKY GAZPACHO
A blender is optional for this soup. I take 1/2 of the soup and puree it but leave the rest 'chunky'. As written it will all be chunky. :) This recipe was taken from a 1987 Canadian Living Cookbook. I have been making it ever since and to date I haven't made a gazpacho I like better. Cooking time is chilling time.
Provided by K9 Owned
Categories Low Protein
Time 22m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Peel, seed and chop tomatoes and cucumber.
- Place in a large bowl with garlic, green pepper and onion.
- Combine tomato juice, lemon juice and oil - pour over vegetables.
- Season to taste with salt, pepper and hot sauce.
- Cover and chill for at least 1 hour - 2 or 3 is better.
- Garnish with garlic croutons just before serving.
Nutrition Facts : Calories 109.8, Fat 7.1, SaturatedFat 1, Sodium 279, Carbohydrate 11.8, Fiber 2.2, Sugar 7.8, Protein 2.2
CHUNKY GAZPACHO
I know there are a lot of different Gazpacho recipes on here. My version varies from most of them because I don't puree it. I dice everything and leave it chunky. It also doesn't have any bread in it as many others do. I hope you like it! Feel free to mix up the veggies and change the quantities. I switch out the peppers when I make it for my mother since she doen't like them. This recipe makes a lot so it's great for a summer bbq.
Provided by CupcakeAngel
Categories < 60 Mins
Time 50m
Yield 18 cups, 18 serving(s)
Number Of Ingredients 10
Steps:
- Dice all vegetables and place them in a large bowl.
- In another large bowl stir together the vegetable cocktail, taco sauce, balsamic vinegar and honey.
- Taste and adjust the flavour if needed. More honey if too tart, more balsamic if to sweet, or add hot sauce if you want more heat.
- Stir in the vegetables and serve cold or at room temperature.
Nutrition Facts : Calories 54.8, Fat 0.4, SaturatedFat 0.1, Sodium 433.9, Carbohydrate 12.7, Fiber 2.2, Sugar 8.4, Protein 1.9
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