Quinoa Gazpacho Food

GAZPACHO

Steps:

• Place egg in small pot of cold water, bring to boil, and let simmer for 10 minutes.
• In a pot or large bowl, combine tomatoes, pepper, cucumber, red onion, olive oil, lemon juice, cold beef broth (optional), red wine vinegar, parsley, oregano, Worcestershire, and coarsely ground black pepper to taste. Stir.
• Sprinkle garlic with a pinch of salt, and set in bowl.
• When egg is finished cooking, run under cold water, remove shell, add to garlic and salt mixture, and mash together with fork.
• Pour tomato juice into large pot or bowl with vegetables, and add garlic, egg, and salt mixture. Add bread crumbs and stir so that they dissolve into liquid.
• Taste for seasoning and add salt, pepper, and Tabasco to taste. Chill for at least 4 hours and serve. Garnish with chopped parsley, minced red onion, and chopped olives if desired.
• Garnish (optional): chopped parsley, minced red onion, chopped olives
• Cook's Notes:.
• This recipe serves eight, and it's not worth the trouble to prepare this soup for one. But like homemade tomato sauce, its flavor improves with age - you can store it in the refrigerator and eat it for about a week.
• Why mash the garlic with egg and salt? To make a garlic-infused paste that adds body and substance to the tomato broth.
• Use kosher salt to bring out the flavors of the vegetables.
• Try to chop the vegetables so that they're small but not minced or pulverized, and don't worry if the sizes aren't uniform. The pieces should be small enough to chew but big enough to recognize.
• If you prefer a more elegant presentation, emulsify the chilled mixture before serving. Seasoning is a very personal matter. I tend to like my gazpacho pungent and sharp, with salt, lemon, and onion flavors lingering on the palate. If you prefer milder soup, reduce the onion, garlic, and vinegar quantities by half. If you want a spicier soup, add 2 teaspoons of minced jalepeño peppers. To make vegetarian gazpacho, substitute vegetable broth for beef broth.

BLENDER GAZPACHO

Steps:

• In a large bowl, stir together the tomatoes, onion, cucumber, bell peppers, scallions, and garlic. Working in 2-cup batches, whirl the mixture in a blender until finely chopped but not pureed. Return the mixture to the bowl and stir in the olive oil, vinegar, hot pepper sauce and cumin. Add enough of the cold tomato juice to make the gazpacho soupy but not too thin. Season generously with salt and black pepper.
• Cover the bowl and refrigerate the soup until very cold, at least a couple of hours or up to 2 days. Stir the gazpacho and ladle it into bowls, or pour it at the table from a wide-mouth pitcher. Garnish with croutons, herbs, scallions, or diced avocado.

ROASTED GAZPACHO

Steps:

• Preheat the oven to 400°F Combine the tomatoes, eggplant, zucchini, onions, garlic, and olive oil in a large roasting pan and roast, stirring occasionally, until the eggplant is tender, about 30 minutes.
• Put the mixture into a bowl and add the vinegar, salt, pepper, water, and bread. Refrigerate and allow to cool for several hours or overnight.
• Pour the mixture into a food processor or blender. You can put it through a food mill or strainer to remove any remaining solids.
• Check seasoning, garnish and serve.

LYNN'S FAMOUS GAZPACHO

Steps:

• In a blender or very large food processor puree the tomatoes, red pepper, garlic, carrots, lemon juice, spices, olive oil,@ 1/2 of the cucumber chunks and a 1/2 cup of water.
• Pour into a large bowl or tupperware container, stir in the remainder of the diced cucumber.
• Cover and chill overnight or for at least three hours.
• To serve, garnish soup with onion, avocado, cilantro, radishes, etc.

QUINOA GAZPACHO

Steps:

• Small dice the cucumber after you de-seeded it -- rustic to small dice the bell pepper.
• Use more or less canned tomato puree per desire to have more soup like or more stew like.
• Bring stock, tomato puree, 1/2 garlic portion, 1/2 portion onion and quinoa to a boil and simmer on lowish heat for 15-20 minutes or until quinoa is done.
• Combine well with other ingredients and chill for at least an hour, preferably overnight. Holds for a week or so.
• My first recipe posting --
• Try dry roasting quinia in a fry pan for 10-15, notice for darkening of color and change in smell to more nutty.