Gazpacho 1 Adopted Recipes
CREOLE SPICED SEAFOOD GAZPACHO
Provided by Emeril Lagasse
Yield 6 to 8 servings
Number Of Ingredients 28
Steps:
- In a food processor with a metal blade, combine the chopped vegetables, shallots, garlic, horseradish, and cilantro. Puree the mixture until slightly smooth. Add the V-8 juice, Absolute Pepper Vodka, Worcestershire sauce, juice from 2 lemons and the liquid crab boil. Puree until the mixture is smooth. Season with cayenne, salt, and pepper. Remove the mixture from the food processor and refrigerate for 6 hours, so the flavors can marry. Bring a pot of salted water to a boil. Add the vegetables and blanch for 1 minute. Remove and shock the vegetables in a bowl of ice water. Remove the vegetables and pat dry. In a mixing bowl, whisk the extra virgin olive oil and remaining lemon juice together. Add the herbs and whisk well. Season with salt and pepper. In a mixing bowl, toss the brunoise vegetables with 1/4 cup of the vinaigrette and season with salt and pepper. Toss each of the seafood with the remaining vinaigrette. Season with salt and pepper. To assemble, place a pile of each seafood in the bowls. Ladle the gazpacho into each bowl. Spoon the vegetable relish in the center of each bowl. Garnish with the herb salad.
GAZPACHO
Provided by Food Network
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Add the tomatoes to a food processor with a pinch of salt and puree until smooth. Combine the onions, bell peppers and cucumbers with the tomato puree in a large bowl. Chill at least 1 hour.
- Drizzle with olive oil, garnish with chopped basil and serve.
SUMMER WATERMELON GAZPACHO
This twist on classic gazpacho will be a welcome, refreshing sight on those hot summer days!
Provided by France C
Categories Gazpacho
Time 1h20m
Yield 4
Number Of Ingredients 11
Steps:
- Combine watermelon, tomatoes, red pepper, cucumber, shallot, lime juice, vinegar, salt, and pepper in a high-powered blender. Blend until smooth, 20 to 30 seconds. Refrigerate for at least 1 hour to allow flavors to meld and soup to chill.
- Stir gazpacho before serving, as it has a tendency to separate, and divide between 4 bowls. Top with feta cheese and cilantro.
Nutrition Facts : Calories 83.4 calories, Carbohydrate 17 g, Cholesterol 4.2 mg, Fat 1.4 g, Fiber 2.1 g, Protein 2.7 g, SaturatedFat 0.8 g, Sodium 788.4 mg
GAZPACHO 1 (ADOPTED)
Adopted from zaar Feb 2005. All comments below are from the original chef. I will update when I have prepared this recipe myself. Leah
Provided by Honni
Categories Clear Soup
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Finely chop vegetables and garlic ( or run through food processor or blender for 10 seconds ).
- Add vegetables and spices to juice and refrigerate.
Nutrition Facts : Calories 178.8, Fat 14.1, SaturatedFat 2, Sodium 181.2, Carbohydrate 13.3, Fiber 2.8, Sugar 7.7, Protein 2.6
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