Deconstructed Gazpacho Recipes

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SAN MARZANO GAZPACHO



San Marzano Gazpacho image

Provided by Rachael Ray : Food Network

Time 25m

Yield 6 servings

Number Of Ingredients 13

1 red bell pepper
1 1/2 red chile peppers, seeded and chopped
1/2 seedless cucumber, peeled and chopped
1 slice good quality white bread, crust removed and torn
1 small red onion, chopped
2 cloves garlic, grated into a paste
2 to 3 small ribs celery, from the heart with leafy tops, chopped
Small handful flat-leaf fresh parsley leaves
Few leaves fresh basil, torn
1 (28-ounce) can Italian San Marzano tomatoes
Extra-virgin olive oil, for drizzling
1 lemon, juiced
Kosher salt and freshly ground black pepper

Steps:

  • Char the bell pepper over an open flame or under the broiler. Place in a bowl and cover with plastic wrap. When cool, peel, seed, roughly chop, and add to the food processor. Add the chile peppers, cucumber, bread, onion, garlic, celery, parsley, basil, tomatoes, a drizzle of extra-virgin olive oil, lemon juice, salt, and pepper. Process until fairly smooth. Place in small pitcher and chill along with small shot glasses for serving.

CHILLED WHITE GAZPACHO



Chilled White Gazpacho image

Provided by Bobby Flay

Categories     appetizer

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13

1/2 cup lightly toasted almonds
2 tablespoons toasted pine nuts
2 cloves garlic, smashed
2 1/2 cups white grapes
1 cup white grape juice
1/2 cup water
2 slices country white bread, crusts removed and cubed
1 cup heavy cream, whipped to soft peaks
2 to 3 tablespoons verjus
2 to 3 tablespoons walnut oil
Chopped chives, for garnish
Toasted slivered almonds, for garnish, optional
Champagne grapes, optional

Steps:

  • Place almonds, pine nuts, garlic, grapes, grape juice, water, and bread in a blender and puree until smooth. Strain the mixture into a bowl. Chill the soup for at least 30 minutes.
  • Remove soup from refrigerator and fold the whipped heavy cream into the soup. Finish with a few tablespoons each of the verjus and walnut oil. Ladle into serving bowls and garnish each with chives, almonds and grapes, if desired.

DECONSTRUCTED GAZPACHO & BLACK EYED BEAN SALAD



Deconstructed Gazpacho & Black Eyed Bean Salad image

Making a Black Eyed Bean Salad to go with a BBQ, I realised that the extra salad ingredients were essentially a deconstructed Gazpacho salad - a refreshing salad.

Provided by BonusMeals

Categories     Low Cholesterol

Time 10m

Yield 8 serving(s)

Number Of Ingredients 11

250 g dried black-eyed peas (soaked overnight and simmered as per pack instructions)
1 medium red onion (finely diced)
1 cucumber (diced into 1/2 cm cubes)
250 g baby plum tomatoes (quartered)
1 tablespoon of fresh mint (finely chopped)
1 yellow pepper (finely chopped) (optional)
1 garlic clove (finely chopped to a paste)
1/2 lemon, juice of
2 tablespoons extra virgin olive oil
salt & pepper (optional)
lemon zest (Grated rind) (optional)

Steps:

  • Soak, then cook the Black Eyed Beans according to packet instructions. Drain, rinse & set aside to cool.
  • Mix the onion, cucumber, tomatoes & mint in a serving dish.
  • Place the dressing ingredients into a bowl and mix well.
  • Mix dressing into the salad.
  • Cover with cling film and cool in the fridge for an hour.
  • Keeps well for 2-3 days.

Nutrition Facts : Calories 153.1, Fat 3.9, SaturatedFat 0.6, Sodium 8.2, Carbohydrate 23, Fiber 4.2, Sugar 4.3, Protein 8.1

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