Yellow Tomato Gazpacho With Cilantro Oil And Avocado Food

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AVOCADO AND HEIRLOOM TOMATO GAZPACHO



Avocado and Heirloom Tomato Gazpacho image

Gazpacho is like salsa's big sister (many of the ingredients are the same), but "gazpacho" is much more fun to say. For a twist on textures, I leave a small portion of the soup in chunky, diced pieces and blend the rest with creamy avocado until velvety smooth.

Provided by Food Network

Categories     side-dish

Time 3h20m

Yield 4 servings

Number Of Ingredients 14

1 yellow bell pepper, diced (about 1 cup)
1 orange bell pepper, diced (about 1 cup)
1 large seedless cucumber, peeled and diced (about 1 1/4 cups)
1 medium shallot, minced
1 medium clove garlic, minced
2 medium heirloom tomatoes, diced (about 1 cup)
1/4 cup chopped fresh flat-leaf parsley
Juice of 1 lime
1 tablespoon Louisiana-style hot sauce, such as Texas Pete
2 tablespoons champagne vinegar or red wine vinegar
1/4 cup olive oil
Kosher salt and coarse black pepper
1 avocado, roughly chopped
1/2 cup plain Greek yogurt, for garnish

Steps:

  • In a large bowl, combine the bell peppers, cucumber, shallot, garlic, tomatoes, parsley, lime juice, hot sauce, vinegar, oil, and 1/2 teaspoon each salt and pepper. Measure 1/2 cup of this mixture and set aside.
  • In a blender, pulse the remaining veggies with the avocado until the mixture is creamy and smooth. Season to taste with additional salt and pepper. For a more acidic soup, add another dash of vinegar.
  • Refrigerate for several hours before serving. Top each portion of soup with a spoonful of the reserved chopped veggies and a dollop of Greek yogurt.

CILANTRO OIL



Cilantro Oil image

Categories     Condiment/Spread     Food Processor     Garlic     Onion     No-Cook     Quick & Easy     Summer     Jalapeño     Cilantro     Bon Appétit

Yield Makes about 1 1/4 cups

Number Of Ingredients 6

2 cups coarsely chopped fresh cilantro leaves and tender stems
3/4 cup olive oil
2 green onions, chopped
1 medium jalapeño chili with seeds, chopped (about 1 tablespoon)
2 garlic cloves, chopped
1/4 cup water

Steps:

  • Combine all ingredients except water in processor. Puree until almost smooth. Transfer puree to fine strainer set over bowl. Using rubber spatula, press on solids to extract as much liquid as possible; discard solids in strainer. Whisk 1/4 cup water into mixture in bowl. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Rewhisk before using.)

SPICY AVACODO CILANTRO GAZPACHO



Spicy Avacodo Cilantro Gazpacho image

Make and share this Spicy Avacodo Cilantro Gazpacho recipe from Food.com.

Provided by RayleneHernandezRey

Categories     Mexican

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 12

6 avocados
1 bunch cilantro
1 serrano pepper
1 jalapeno pepper
2 (14 1/2 ounce) cans low sodium chicken broth
1 white onion
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 teaspoon garlic salt
1 pinch cumin
2 limes
1 teaspoon low-fat sour cream

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.

Nutrition Facts : Calories 544.4, Fat 45.8, SaturatedFat 6.9, Cholesterol 0.5, Sodium 380.1, Carbohydrate 35.6, Fiber 22.1, Sugar 4.3, Protein 11.1

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