ROASTED VEGETABLE GAZPACHO RECIPE
This delicious roasted vegetable gazpacho recipe is a perfect soup for summer. The smoky vegetables make a gorgeous gazpacho!
Provided by Lauren Aloise
Categories Soup
Time 20m
Number Of Ingredients 16
Steps:
- Char the tomatoes, peppers, onion, and two of the garlic cloves using your preferred method (roasting under the broiler, on a gas stove, or on a grill). Don't burn too much -- you'll be using the skin in the recipe for the smoky flavor.
- Cut the tomatoes into chunks and remove the core if it's too fibrous.
- Cut the bell peppers into chunks and remove the seeds.
- Remove the jalapeño seeds if you don't want this to be too spicy. (I keep them!)
- Cut the onion into chunks.
- Add all of the charred vegetables into a blender, along with the peeled cucumber, one clove of raw garlic, the parsley and cilantro.
- Pulse a couple of times, then add the cold water, sherry vinegar, lemon juice, and spices.
- Blend on high and as blending, slowly add the olive oil.
- Taste and if necessary add more cold water, olive oil, lemon juice or seasoning.
- Chill in the fridge until ice cold.
- Enjoy topped with some additional diced cucumber, and homemade croutons (both optional!).
Nutrition Facts : Calories 201.15 kcal, Carbohydrate 9.06 g, Protein 1.92 g, Fat 18.5 g, SaturatedFat 2.56 g, Sodium 302.28 mg, Fiber 2.93 g, Sugar 5.01 g, ServingSize 1 serving
10-MINUTE GREEN GAZPACHO AND SMOKY QUESADILLA
This cool summer meal comes together very quickly thanks to clever shortcuts. We add ice water to the soup just before blending, eliminating chilling time, and broil the quesadillas on a baking sheet so they can be cooked simultaneously. They crisp up in just a couple of minutes!
Provided by Food Network Kitchen
Time 15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the broiler with a rack set about 4 inches from the heat source.
- Put 1/4 cup of the sour cream, 1/4 cup iced water mixed with ice cubes, the sliced cucumbers, garlic, scallion whites and a large pinch salt in a blender. Blend until mostly smooth, then add the tomatoes. Blend until smooth, then remove the small cap on the lid of the blender and slowly drizzle in 1/4 cup of the oil while the blender is running. Season with additional salt if needed. Place the soup in the freezer while you prepare the quesadillas.
- Place the cannellini beans and a pinch black pepper in a bowl, and roughly mash with the back of a fork. Place 2 of the tortillas on a baking sheet without letting them overlap. Brush one side of the tortillas with some of the remaining olive oil. Flip, so the oiled side is directly on the baking sheet. Divide the mashed cannellini beans between the two tortillas and use a fork or your fingers to spread the mixture evenly on the tortillas, leaving a 1/2-inch border around the edge. Lay 3 pieces of the cheese on top of the beans on each tortilla (it is okay if the cheese overlaps slightly). Top with the remaining 2 tortillas and brush the tops of the tortillas with the remaining oil.
- Place the quesadillas under the broiler and cook until the top tortillas are crisp and lightly golden brown, about 1 minute. Use a spatula to flip the quesadillas and cook until the cheese is completely melted and the tortillas are crisp and lightly golden brown, about 1 additional minute. Cut each into 6 wedges.
- To serve, ladle (or pour directly from the blender carafe) the soup in to 4 chilled bowls and drizzle with additional olive oil and several grindings of freshly ground black pepper and some of the sliced green scallions. Serve 3 pieces of quesadilla on the side of each bowl of soup along with a dollop of the remaining sour cream and some pickled jalapenos.
SMOKY TOMATO GAZPACHO
Pack in the goodness with this speedy smoky gazpacho soup, it's healthy, low in fat and calories, yet full of flavour. Garnish with basil leaves to serve
Provided by Liberty Mendez
Categories Lunch, Starter
Time 15m
Number Of Ingredients 10
Steps:
- Blitz the bread in a small food processor until you have large breadcrumbs. Drizzle the olive oil into a frying pan over a high heat, add the breadcrumbs along with the oregano and fry for 4-5 mins until golden brown. Transfer to a plate and set aside to cool.
- Meanwhile put 300ml water, the garlic, most of the basil, red peppers, tomatoes, sugar, vinegar and chipotle paste in a jug blender. Blitz on a low speed and slowly increase the speed to maximum until you have a smooth gazpacho. Season and chill until ready to serve.
- Ladle into bowls, sprinkle over the breadcrumbs and scatter over the reserved basil leaves to serve.
Nutrition Facts : Calories 104 calories, Fat 2 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
ROASTED SMOKY GAZPACHO WITH SHRIMP
I Love gazpacho in the summertime with heirloom tomatoes and any fresh vegetable I can find. This was my favorite recipe to date and makes a great dinner party dish with freshly steamed shrimp.
Provided by Melanie B.
Categories Peppers
Time 2h
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Place tomatoes, tomatillos, garlic, and onions into a 425 degree oven and roast for about 12-15 minutes, until the skins begin to char. Remove and let cool.
- Place roasted ingredients into a food processor along with cucumber, celery, bell peppers, chipotle, and jalapeno. Pulse until roughly chopped.
- Add vinegar, worcestershire, and seasonings. Pulse for a few more seconds until the mixture is to the thickness of your liking.
- Pour into a large bowl, add lime juice, tabasco, cilantro, and tomato juice. Mix well.
- Chill in a refrigerator for 2-3 hours.
- Serve in shallow bowls with the steamed shrimp. Garnish with extra cilantro, sliced scallions, and a lime wedge if desired.
Nutrition Facts : Calories 96.9, Fat 1, SaturatedFat 0.2, Cholesterol 110.4, Sodium 457.7, Carbohydrate 9.6, Fiber 2, Sugar 4.4, Protein 13.4
ROASTED GAZPACHO
Make and share this Roasted Gazpacho recipe from Food.com.
Provided by Scarlett516
Categories Spanish
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
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.
SMOKEY ROASTED GAZPACHO
Yield 4-6 people
Number Of Ingredients 10
Steps:
- Preheat the oven to 400F. Place the tomatoes and garlic on a baking tray lined with non-stick baking paper. Sprinkle with salt and pepper and roast for 20-25 minutes or until soft. Meanwhile, place the red peppers under a hot grill (broiler) skin side up and grill until the skin is blackened. Place in a plastic bag, seal and allow to stand for 5 minutes, then remove the peppers and peel away the skin. Remove the skin from the tomatoes, Squeeze the garlic flesh from its skin and place in a blender with the tomatoes, peppers, sherry, paprika, sugar, oil and water. Blend until smooth then chill. Ladle into mugs or bowls, sprinkle with cucumber and serve cold with crusty bread.
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