Spicy Herbed Summer Gazpacho Food

GAZPACHO

Steps:

• Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
• After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

SUMMER GAZPACHO

Steps:

• Finely chop tomatoes through parsley.
• Combine all ingredients in a glass bowl and blend well.
• Or liquefy in a food processor or blender.
• Cover tightly and refrigerate at least 4 hours .
• It's best if left overnight.

SPEEDY SUMMER GAZPACHO

Steps:

• Put all the ingredients in a food processor and blitz until smooth, then season to taste with salt and pepper.
• Add some water to loosen the soup if needed, then divide it between bowls and drizzle some more oil on top to serve.

SPICY AVACODO CILANTRO GAZPACHO

Steps:

• cut & clean your onion set aside.
• clean & take out your seeds of your Serrano chili & your jalapeno chili dice into small pieces you don't have to be exact they are going into the blender.
• now bring these 3 ingredients to a heated skillet with 1 tsp of olive oil cook till tender you don't want to brown just soften them.
• cut and core your avocado's set a side, clean & chop your cilantro set aside.
• once you onions, & chili's have soften add your 2 cans of chicken broth to them and heat & turn off & let cool.
• now add your avocado's cilantro,salt,garlic salt,cumin, & cooled veggies & broth to avocado's. Blend till creamy, strain your mixture add your 2 squeezed limes at that time. Top with low fat sour creme if desired & fresh pepper to top.serve at chilled or room tempature.

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.

SPICY HERBED SUMMER GAZPACHO

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.