CUCUMBER AVOCADO GAZPACHO
You will find this cool and creamy cucumber avocado soup refreshing on a hot summer day. I've been drinking it all weekend and experimenting with it along the way. http://www.elanaspantry.com/cucumber-avocado-gazpacho/
Provided by Elanas Pantry
Categories Free Of...
Time 5m
Yield 1 batch, 2-4 serving(s)
Number Of Ingredients 10
Steps:
- 1. Throw avocado, cucumber, onion, oil, lemon juice, vinegar and water in vita-mix.
- 2. Puree on high speed until smooth.
- 3. Blend in salt and chili powder.
- 4. Serve, garnishing with extra cucumber cubes and smoked paprika if desired.
SPICY GAZPACHO
Categories Soup/Stew Blender Tomato Vegetarian Quick & Easy Low Cal Cucumber Bell Pepper Summer Chill Vegan Jalapeño Gourmet
Yield Makes 6 1/2 cups
Number Of Ingredients 12
Steps:
- In a blender purée chopped tomatoes, bell peppers, jalapeño, onion, and cucumber, garlic paste, bread, vinegar, oil, and salt and pepper to taste. Force purée through a coarse sieve into a bowl and chill soup at least 6 hours or overnight.
- Thin soup with ice water and serve topped with croutons and finely diced vegetables.
SPICY HERBED SUMMER GAZPACHO
The soup we know as gazpacho originated in Spain's southern region of Andalusia. Farm harvesters traditionally prepared their lunches in the fields by pounding garlic, stale bread, water, olive oil, and salt in a large wooden bowl, forming a sort of nourishing paste to which they added cold water. Legend maintains that Christopher Columbus took barrels of this paste on his first voyage to the New World. Discovering tomatoes, cucumbers, and bell peppers in the Andes, he added them to the mix, creating the liquid salad we still call gazpacho. From "The Florida Keys Cookbook". Prep/Cook time DOES NOT include overnight refrigeration time.
Provided by kitty.rock
Categories Onions
Time 25m
Yield 8-10 3/4 cup servings, 8-10 serving(s)
Number Of Ingredients 15
Steps:
- ONE DAY AHEAD:.
- Place olive oil in a 5-quart saucepan over medium heat.
- When oil is hot, add onions, red and green peppers and garlic. Saute until soft, about 7 minutes.
- Add tomato juice, V-8 juice, Clamato juice, chicken broth, parsley, basil and chives.
- Season with salt and pepper to taste.
- Raise heat to high and bring mixture to boil.
- Immediately remove from heat and add tomatoes and cucumber.
- Stir to combine.
- Transfer soup to a covered container and refrigerate overnight to marry flavors.
- TO SERVE:.
- Transfer soup to individual bowls.
- Serve soup cold with sides of bread, cheese, croutons, or crackers.
- NOTE: The secret to a good gazpacho is the harmonious marriage of flavors. This soup is best at peak harvest season, when vine-ripened tomatoes, peppers, and cucumbers are available.
Nutrition Facts : Calories 115.5, Fat 5.6, SaturatedFat 0.8, Sodium 536.8, Carbohydrate 15.5, Fiber 2.5, Sugar 8.7, Protein 2.9
SPICY GAZPACHO
Steps:
- Place 1 cup cucumber, 1/2 cup celery, 1/2 cup green onions and half of chilies in small bowl and reserve.
- Working in batches, coarsely puree remaining cucumber, celery, green onions, chilies and next 7 ingredients in blender. Pour into large bowl. Mix in reserved vegetables. Season with salt and pepper. Chill at least 6 hours and up to 1 day.
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