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 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.
MARY'S TROPICAL GAZPACHO
I got this recipe from Mary before she moved. She says that it is good with or without the bread. It's just a nice and different take on gazpacho. Cook time is actually the chilling time
Provided by Mysterygirl
Categories Vegetable
Time 12m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a food processor, combine the garlic, 1/2 of the diced cucumber, 1/2 of the diced bell peppers, the red onions, 1/2 of the tomatoes, the pineapple and its juice, vinegar, cayenne, cumin, bread chunks if you have them, tomato juice and puree until smooth.
- Transfer to a bowl, then stir in the remaining diced cucumbers, bell peppers, and tomatoes.
- Salt and pepper to taste.
- Refrigerate for 1 to 2 hours until cold.
Nutrition Facts : Calories 168.3, Fat 1.4, SaturatedFat 0.3, Sodium 619.1, Carbohydrate 36.4, Fiber 3.5, Sugar 14.6, Protein 5.1
GAZPACHO
For fresh veggie-packed refreshment, try Ina Garten's Gazpacho soup recipe from Barefoot Contessa on Food Network; it's best served cold on a hot summer day.
Provided by Ina Garten
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
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
GAZPACHO
For a bright, refreshing summer soup, try Alton Brown's Gazpacho recipe, loaded with fresh, crunchy vegetables and herbs, from Good Eats on Food Network.
Provided by Alton Brown
Categories appetizer
Time 2h45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil.
- Make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle, approximately 1 minute. Remove and pat dry. Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup.
- Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to combine. Transfer 1 1/2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours and up to overnight. Serve with chiffonade of basil.
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EASY 15-MINUTE SPICY GAZPACHO - FORK IN THE ROAD
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5/5 (1)Total Time 15 minsCategory Soups + StewsCalories 105 per serving
- For Cucumber Salad Garnish: Combine ½ cup of cut cucumber, tomato, ¼ cup of red onion, ¼ cup of parsley, 1/8 cup of fresh thyme, ½ of lemon juice, 1/8 teaspoon of salt, and 1/8 teaspoon of pepper in a medium bowl. Mix to combine and set aside.
- For Simple Spicy Gazpacho: In a large soup pot, add strained tomatoes, balsamic vinegar, bell pepper, and crushed red pepper flakes with remaining cucumber, tomato, red onion, parsley, lemon juice, salt, and pepper. Blend with an immersion blender or, alternatively, blend all ingredients in a traditional blender until smooth. Adjust spices to taste and chill for minimum 2 hours.
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