Tropical Gazpacho Food

TROPICAL GAZPACHO

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.

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.

FIRE ROASTED GAZPACHO WITH TROPICAL TWIST

Steps:

• In blender, place Gazpacho ingredients. Cover; blend on high speed until smooth.
• In small food processor, place Cucumber Mint Salsa ingredients. Cover; process until finely chopped. Drain if necessary.
• Pour gazpacho into 6 small serving glasses. Top each with about a tablespoon each of salsa and pineapple.

SPICY TROPICAL GAZPACHO

Steps:

• Combine all the ingredients in a food processor or blender, and pulse 4 times or until combined.
• Cover and chill.

TROPICAL GAZPACHO FRUIT SOUP (PUERTO RICO)

Steps:

• Puree raspberries in a blender or food processor, then pass the puree through a sieve to remove the seeds.
• In a non-reactive bowl, combine raspberry puree with sparkling water & sugar, then add lemon juice, papaya, mango, kiwi & pineapple.
• Refrigerate 1 hour before serving, garnished with the ginger.