Fire Roasted Gazpacho With Tropical Twist Recipes
FIRE-ROASTED TOMATO GAZPACHO
Bring a taste of Spain to your table tonight with great-tasting gazpacho featuring fire-roasted tomatoes, cucumber, pepper, onion and cilantro.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 1h15m
Yield 4
Number Of Ingredients 7
Steps:
- In food processor, place all ingredients. Cover; process with quick on-and-off motions until mixture is coarsely pureed.
- Cover; refrigerate at least 1 hour to blend flavors before serving.
Nutrition Facts : Calories 50, Carbohydrate 10 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 7 g, TransFat 0 g
SPEEDY GAZPACHO
Fire-roasted salsa adds depth of flavor to this fat-free soup; it can usually be found in the supermarket deli case.
Yield Makes 6 to 8 servings
Number Of Ingredients 8
Steps:
- Working in 2 batches and using on/off turns, finely chop cucumber and bell pepper in processor. Add 2 cups tomato juice and remaining ingredients; blend to coarse puree. Season to taste with salt. Transfer to bowl. Cover and chill 2 hours for flavors to develop. Mix in more tomato juice by 1/4 cupfuls if too spicy.
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.
FIRE ROASTED GAZPACHO WITH TROPICAL TWIST
This cold soup could not be easier to make with the help of fire-roasted tomatoes. The tropical salsa truly makes it shine!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 120, Carbohydrate 17 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 8 g, TransFat 0 g
ROASTED GAZPACHO
Make and share this Roasted Gazpacho recipe from Food.com.
Provided by Scarlett516
Categories Spanish
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 400°F Combine the tomatoes, eggplant, zucchini, onions, garlic, and olive oil in a large roasting pan and roast, stirring occasionally, until the eggplant is tender, about 30 minutes.
- Put the mixture into a bowl and add the vinegar, salt, pepper, water, and bread. Refrigerate and allow to cool for several hours or overnight.
- Pour the mixture into a food processor or blender. You can put it through a food mill or strainer to remove any remaining solids.
- Check seasoning, garnish and serve.
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