GREEN GAZPACHO
Blend roasted poblano and fresh cucumber and mint for a dazzling and delicious twist on gazpacho.
Provided by Food Network Kitchen
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- Roast the poblano pepper directly over a gas burner, turning, until charred all over. (Alternatively, broil the pepper.) Transfer to a cutting board to cool slightly and then peel, seed and chop. Heat the olive oil in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until softened and golden brown, 3 to 5 minutes; set aside to cool slightly.
- Put the mint, cucumbers, lemon juice, oil and garlic mixture and chopped poblano in a blender and puree until smooth. Season with salt and black pepper.
- Ladle the gazpacho into 4 small bowls and top evenly with the tomato, chives and crab or shrimp. Drizzle with oil.
GREEN GAZPACHO
A cold, no-cook soup packed with fresh vegetables!
Provided by MrsFisher0729
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Time 55m
Yield 2
Number Of Ingredients 9
Steps:
- Blend honeydew melon, cucumber, onion, avocado, jalapeno pepper, garlic, white balsamic vinegar, lime juice, salt, and black pepper in a blender until smooth. Adjust seasonings if desired and chill before serving.
Nutrition Facts : Calories 275.9 calories, Carbohydrate 36.3 g, Fat 15.1 g, Fiber 10.3 g, Protein 5.1 g, SaturatedFat 2.2 g, Sodium 47.2 mg, Sugar 22.2 g
GREEN GAZPACHO
Provided by Julia Moskin
Categories quick, one pot, soups and stews, appetizer
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- The day before serving, combine tomatoes, lemon grass and vodka in a blender and puree until smooth. Line a sieve with cheesecloth or paper towels, set over a bowl and pour in tomato mixture. Refrigerate overnight; clear liquid will slowly drain through. Discard solids.
- In a glass or ceramic bowl, combine cucumbers, green peppers, tomatillos, vinegars, lemon juice, sugar and a generous sprinkling of salt and pepper. Refrigerate overnight.
- In a large bowl, blend marinated vegetables, avocado, chives, cilantro, parsley, scallions and tomato liquid until smooth. Taste for salt, pepper and vinegar, adding more as needed. Serve very cold.
Nutrition Facts : @context http, Calories 102, UnsaturatedFat 2 grams, Carbohydrate 16 grams, Fat 3 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 726 milligrams, Sugar 8 grams
GARBANZO GAZPACHO
This chunky chilled soup is terrific in warm weather, but our family loves it so much I often prepare it in winter, too. I made some slight changes to suit our tastes, and the fresh flavorful combination has been a favorite ever since.-Mary Ann Gomez, Lombard, Illinois
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine all the ingredients; cover and refrigerate until serving.
Nutrition Facts : Calories 126 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 933mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 4g fiber), Protein 6g protein.
BLACK BEAN GAZPACHO
"I first tried this colorful chilled soup at my best friend's house during one of the hottest summers I can remember," recalls Shelley Graff of Philo, Illinois. "Its garden-fresh flavor really hit the spot!"
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Combine all of the ingredients in a large bowl. Cover and refrigerate for at least 2 hours.
Nutrition Facts : Calories 95 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 591mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein.
GAZPACHO GREEN BEANS
The height of tomato season often coincides with some of summer's most blistering days. Defeat the heat with a fresh side dish of green beans cloaked in a cool, tomatoey sauce inspired by gazpacho.
Provided by Maggie Ruggiero
Time 25m
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Cook green beans in a large pot of well-salted boiling water, uncovered, until just tender, 5 to 7 minutes. Drain, then chill in an ice bath. Spread on paper towels to dry.
- Heat a dry heavy medium skillet (not nonstick) over medium heat until hot, then cook whole tomatoes, green pepper, and garlic, turning with tongs, until all are blackened in spots, about 10 minutes.
- Coarsely chop tomatoes, green pepper, and garlic. Reserve 1/2 cup chopped tomato and purée remaining tomatoes, green pepper, and garlic in a blender with vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper until smooth. With motor running, drizzle in oil.
- Transfer gazpacho to a bowl and quick-chill in an ice bath until cold.
- Toss green beans with gazpacho and serve sprinkled with reserved chopped tomato.
SUNNY'S EASY ROASTED GREEN GAZPACHO
Provided by Sunny Anderson
Time 4h30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the veggies: Heat the grill to 400 degrees F.
- Brush oil on the scallions, tomatillos and zucchini, then sprinkle them with salt and place over the direct heat of the grill. Cook, rotating or flipping occasionally, until everything chars and the tomatillos soften a bit, about 5 minutes.
- Blend and chill soup: Combine the scallions, tomatillos and zucchini in a blender, along with the yogurt, basil, cucumber, garlic, lemon juice and a nice pinch of salt. Blend until smooth. If the consistency is too thick, add a handful of crushed ice and blend; this should fix it! Taste and season with salt, then taste again. Refrigerate at least four hours or up to overnight.
- Serve. Mix the yogurt and honey in a small bowl. Serve the soup in bowls and drizzle with the yogurt mixture, and a shake or two of the hot sauce.
LIMA BEAN GAZPACHO
_Gazpacho de Habas_ This gazpacho has a haunting flavor - barely identifiable as lima beans - and is also excellent when you substitute pine nuts for the limas, as the chef at El Churrasco, in Córdoba, often does. The addition of an egg - not at all unusual in white gazpachos - gives this soup a creamier, richer taste. It is best served in small portions.
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Cover lima beans with water by 1 inch in a saucepan and bring just to a boil (if using fresh limas, boil 5 minutes). Reserve 2/3 cup cooking water, then drain in a sieve and rinse under cold water to stop cooking.
- Soak bread in 1/2 cup water 1 minute, then squeeze bread dry, discarding soaking water.
- Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife). Blend garlic paste, bread, and lima beans in a food processor until beans are very finely chopped. Blend in egg and 2 tablespoons plus 2 teaspoons vinegar, then add oil in a slow stream with motor running, blending until thick and smooth. Gradually add reserved cooking water and ice water with motor still running, blending until as smooth as possible, about 1 minute.
- Force gazpacho through sieve into a bowl, pressing firmly on solids. Discard solids.
- Transfer to a glass container and chill, covered, until cold, about 3 hours. Season with salt and vinegar before serving.
GREEN GAZPACHO
Try this dazzling take on the classic chilled Spanish soup - this version is made with green veg, herbs and yogurt. Add edible flower ice cubes for extra special presentation
Provided by Cassie Best
Categories Starter
Time 15m
Number Of Ingredients 14
Steps:
- Put all the ingredients, except the oil, pea shoots and ice cubes, into a food processor with a good pinch of salt and pepper and blitz, adding enough water to get a soupy consistency. Taste, and add a little more vinegar and seasoning if necessary. Chill for up to 24 hrs, or at least 2 hrs.
- To serve, divide between shallow soup bowls, float a few ice cubes in each bowl (see tip, below) and add a scattering of pea shoots and a drizzle of oil before serving.
Nutrition Facts : Calories 120 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium
BLACK BEAN GAZPACHO
Wonderful and healthy light lunch or first coarse. A fast and easy make ahead gazpacho. My sisters recipe.
Provided by Bitsie
Categories Low Cholesterol
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large mixing bowl combine tomatoes, juice, ham, beans, cucumber or squash, chopped pepper, green onions, and dressing.
- Cover and chill for 2 to 24 hours.
- If desired, serve with bottled hot pepper sauce.
- Makes 4 main-dish servings.
- *Note:If you're not so hot about hot and spicy food, you can use regular vegetable juice, or even the reduced-sodium version.
- Make-Ahead Tip: Combine ingredients; cover and chill for 2 to 24 hours.
Nutrition Facts : Calories 242.9, Fat 6.9, SaturatedFat 2.4, Cholesterol 31.7, Sodium 266.7, Carbohydrate 29.2, Fiber 9.5, Sugar 7.2, Protein 17.9
INTRICATE GREEN GAZPACHO
Provided by Molly O'Neill
Categories lunch, project, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add cilantro, parsley and basil and cook until bright green, about 45 seconds. Remove the herbs and place into a bowl of ice water until cold. Drain.
- In a blender, combine the herb mixture, jalapeno and 2 cups ice water and puree until smooth. With the motor running, add the oil. Using a sieve over a medium bowl, strain the herb puree and season with salt and pepper.
- In a large bowl, toss together the scallion, tomatillos, avocado, apple and lemon juice and season with salt and pepper.
- In a small bowl, season the cucumber with salt and pepper. Using your hands, squeeze out the excess liquid from the cucumber. Place 1/4 of the cucumber in the center of each of four soup bowls and surround the cucumber with the tomatillo mixture. Pour 1/4 of the herb puree into each bowl. Garnish each bowl with chopped parsley and serve.
Nutrition Facts : @context http, Calories 106, UnsaturatedFat 6 grams, Carbohydrate 10 grams, Fat 8 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 361 milligrams, Sugar 5 grams
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