Cajun Gazpacho Recipes

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CAJUN GAZPACHO



Cajun Gazpacho image

Horseradish, spices and slightly sweet balsamic vinegar give this gazpacho its Cajun flair. Served chilled, it's one of the best starters you can have in the heat of the summer.-Denise Klibert, Shreveport, Louisiana

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 12 servings (3 quarts).

Number Of Ingredients 25

6 medium tomatoes, seeded and coarsely chopped
1 medium cucumber, peeled, seeded and coarsely chopped
3 celery ribs, coarsely chopped
1 medium sweet red pepper, coarsely chopped
1 small red onion, coarsely chopped
6 green onions, cut into pieces
1/2 cup fresh cilantro leaves
1/2 cup fresh parsley leaves
1 bottle (46 ounces) tomato juice
2 tablespoons lemon juice
2 tablespoons balsamic vinegar
1 tablespoon hot pepper sauce
1 tablespoon Worcestershire sauce
1 tablespoon prepared horseradish
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon sugar
1 teaspoon celery salt
1 teaspoon lemon-pepper seasoning
1/2 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cloves
2 to 4 tablespoons olive oil
1 pound peeled and deveined cooked medium shrimp, lump crabmeat and/or crawfish

Steps:

  • In a food processor, process the first eight ingredients in batches until finely chopped., In a large bowl, combine the tomato juice, lemon juice, vinegar, pepper sauce, Worcestershire sauce, horseradish, garlic, seasonings and chopped vegetables. Cover and refrigerate for at least 8 hours or overnight., Just before serving, stir in oil. Garnish servings with shrimp, crabmeat and/or crawfish.

Nutrition Facts : Calories 114 calories, Fat 3g fat (0 saturated fat), Cholesterol 57mg cholesterol, Sodium 769mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 10g protein.

CAJUN GAZPACHO -- ENOUGH FOR A CROWD!



Cajun Gazpacho -- Enough for a Crowd! image

This recipe is from my mom and dad....we've had it for years and it is requested at all family gatherings during the Spring and Summer! Cook time is refrigeration time.

Provided by Sherrybeth

Categories     Vegetable

Time 1h25m

Yield 20-25 serving(s)

Number Of Ingredients 11

10 cups ripe tomatoes, peeled and diced
3 cups cucumbers, peeled and quartered
1/2 cup yellow bell pepper, diced
1/2 cup celery, chopped
3 cups tomato juice
5 tablespoons olive oil
3 tablespoons vinegar
3 tablespoons garlic, minced
3 tablespoons Tabasco sauce
2 tablespoons lemon juice
2 tablespoons creole seasoning (Tony Chachere's)

Steps:

  • Blend tomatoes, cucumbers, bell pepper, celery and onion in a blender until slightly liquid but still having some texture to the veggies.
  • In a large serving bowl, pour the blended mixture and add the remaining ingredients.
  • Stir well and refrigerate for one hour before serving to allow flavors to meld.
  • SERVE COLD.

Nutrition Facts : Calories 58.8, Fat 3.6, SaturatedFat 0.5, Sodium 118.7, Carbohydrate 6.5, Fiber 1.4, Sugar 4, Protein 1.3

THE BEST GAZPACHO



The Best Gazpacho image

Ripe tomatoes, crisp cucumber and red bell peppers come together to make a delightfully refreshing version of classic gazpacho. We added a touch of sherry vinegar for acidity, which plays nicely with sweet, ripe tomatoes. Hearty white bread adds body and creates the perfect creamy texture. Top with diced cucumber and a drizzle of olive oil for a light soup you'll want to make all summer long.

Provided by Food Network Kitchen

Categories     appetizer

Time 2h25m

Yield 4 servings

Number Of Ingredients 9

2 slices hearty white bread, crusts removed, diced (about 1 cup diced)
2 1/2 pounds vine-ripened tomatoes, cored and roughly chopped
1 English cucumber, 1/2 roughly chopped and 1/2 finely diced
1 red bell pepper, stemmed, seeded and roughly chopped
1 clove garlic, smashed
1/3 cup extra-virgin olive oil, plus more for serving
2 to 3 tablespoons sherry vinegar
1/2 teaspoon ground coriander
Kosher salt and freshly ground black pepper

Steps:

  • Place the bread cubes in a small bowl and add enough water to cover. Let soak until the bread is completely saturated, about 2 minutes. Drain and squeeze dry.
  • Combine the bread, tomatoes, roughly chopped cucumber, bell pepper, garlic, 1/3 cup olive oil, 2 tablespoons vinegar, coriander, 1 teaspoon salt and a few grinds of pepper in a blender. (Work in two batches if necessary.) Blend on high speed until creamy and very smooth, about 2 minutes. Strain through a fine-mesh strainer into a large bowl or 8-cup liquid measuring cup. Cover and refrigerate until very cold, at least 2 hours and up to overnight.
  • Season to taste with more salt and pepper and add up to 1 more tablespoon vinegar. Ladle into serving bowls, top with the finely diced cucumber and drizzle with more olive oil. Serve chilled.

GAZPACHO



Gazpacho image

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

1 hothouse cucumber, halved and seeded, but not peeled
2 red bell peppers, cored and seeded
4 plum tomatoes
1 red onion
3 garlic cloves, minced
23 ounces tomato juice (3 cups)
1/4 cup white wine vinegar
1/4 cup good olive oil
1/2 tablespoon kosher salt
1 teaspoons freshly ground black pepper

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.

GAZPACHO



Gazpacho image

Wonderful cold soup full of fresh Mediterranean vegetables! Quick and easy.

Provided by Kara

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Gazpacho Recipes

Time 2h20m

Yield 10

Number Of Ingredients 14

4 cups tomato juice
1 onion, minced
1 green bell pepper, minced
1 cucumber, chopped
2 cups chopped tomatoes
2 green onions, chopped
1 clove garlic, minced
3 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
1 teaspoon dried tarragon
1 teaspoon dried basil
¼ cup chopped fresh parsley
1 teaspoon white sugar
salt and pepper to taste

Steps:

  • In a blender or food processor, combine tomato juice, onion, bell pepper, cucumber, tomatoes, green onions, garlic, lemon juice, red wine vinegar, tarragon, basil, parsley, sugar, salt, and pepper. Blend until well-combined but still slightly chunky. Chill at least 2 hours before serving.

Nutrition Facts : Calories 38.7 calories, Carbohydrate 9.2 g, Fat 0.2 g, Fiber 1.6 g, Protein 1.6 g, Sodium 304.8 mg, Sugar 5.8 g

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