BEET GAZPACHO RECIPE
Warm days are here again, but fear not! I will show you a recipe for beetroot soup, that will undoubtedly become one of your new favorite summer recipes - the beet gazpacho. If you compare it with other beet soup recipes, you will notice that what makes this soup shine is that it's a cold soup. It is a very easy recipe and you'll only need some basic ingredients to make it.
Provided by Paulina
Categories Soup Recipes
Time 55m
Number Of Ingredients 10
Steps:
- Wash the beets and bring them to a boil in a pot with enough water to cover them. Cook them for about 40 minutes or until they are soft (you can put a knife inside without using force)
- Let them cool for 1 hour in the refrigerator, or put them in a bowl with cold water and ice to make this process faster. Once cool, peel them and cut them into cubes. You can also cut them into cubes before boiling, this will save you some cooking time.
- While your beet is cooling, grab the other listed vegetables, wash and chop. You don't need to peel them as the processor will take care of that.
- Once all the ingredients are ready, put the vegetables, bread, oil, vinegar, and seasonings in the blender or processor, and blend for about 5 minutes until it reaches the desired consistency.
- Put your beet gazpacho in a bowl and put it in the fridge for at least 1 hour, if you don't have that much time you can put it in the freezer for 30 minutes or eat it at room temperature.
Nutrition Facts : Calories 153 calories, Carbohydrate 32 grams carbohydrates, Fat 0.7 grams fat, Fiber 9 grams fiber, Protein 6.2 grams protein, SaturatedFat 0.1 grams saturated fat, ServingSize 1, Sodium 889 grams sodium, Sugar 18 grams sugar
BEET GAZPACHO
Beet Gazpacho- a refreshing and delicious cold beet soup with cucumber, avocado, and fresh dill. Vegan and Gluten free.
Provided by Feasting at Home- Sylvia Fountaine
Categories Chilled Soup
Time 1h5m
Yield 4
Number Of Ingredients 9
Steps:
- Place beets in a medium pot and cover with water. Bring to a boil. Turn heat down to low and simmer until fork tender all the way through, about 60-90 minutes. Rinse with cold water.
- Once beets are cold, slip off their skins using your hands. Slice and place 3 of the 4 beets (saving one) in a blender with 2 cups cold water, or cold veggie stock). Add half of the chopped onion (about ⅛ cup) , 2 garlic cloves, 2 sliced Turkish cucumbers (saving one) salt, pepper, vinegar and about ⅔ of the fresh dill ( saving some for garnish). Blend until very smooth. Taste and adjust salt and vinegar. Place in the refrigerator until ready to serve.
- Prep the garnishes. Finely dice the remaining beet, cucumber, avocado and chop the remaining dill. Pour chilled beet soup (the colder it is, the better) into bowls. Top with the garnishes. Drizzle with a little olive oil or a swirl of yogurt or sour cream if you like. Serve immediately!
Nutrition Facts : ServingSize with 1 teaspoon olive oil and a slice of avocado, Calories 108 calories, Sugar 9.3 g, Sodium 228.6 mg, Fat 5.1 g, SaturatedFat 0.8 g, TransFat 0 g, Carbohydrate 14.5 g, Fiber 4.1 g, Protein 2.4 g, Cholesterol 0 mg
GINGER AND LEMONGRASS GRILLED SHRIMP
Provided by Food Network
Categories appetizer
Time 1h1m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the grill to high.
- In a large, nonreactive bowl, combine the lemongrass, ginger, garlic, scallion greens, soy sauce, sesame oil, and honey and whisk well. Add the shrimp and toss to coat. Marinate in the refrigerator for 15 to 30 minutes.
- Skewer the shrimp, scallion whites, and red bell peppers onto skewers in whatever order you like. There should be 4 to 6 shrimp per skewer.
- Place the skewers on a flat plate and drizzle with peanut oil. It is not necessary to salt the skewers because soy sauce has so much salt in it. Place the shrimp skewers on the grill and cook about 3 minutes per side, or just until the shrimp curls, turns red and does not appear clear at all. Be careful not to overcook.
- Place the whole radicchio leaves around the edge of a platter. Mound the chiffonade radicchio and watercress inside the leaves and around the platter. Remove the skewers from the grill and place on the bed of greens. Squeeze the juice of a lime over the shrimp.
LEMONGRASS-GINGER-CARROT SOUP
This simple soup can be eaten hot or cold, in winter, or in summer. Many are aware of the healing benefits of carrots, mainly the antioxidant-rich carotenoids that are known to pack anticancer powers. We love them because they're a simple and delicious food. Combine them with a hefty dose of gelatin-rich bone broth, a touch of lemongrass and ginger, and you're left with a bowl of soup that beats any sugar-laden cold-pressed juice on the market.
Provided by Katherine & Ryan Harvey
Categories Soup/Stew Winter Chicken Carrot Kid-Friendly HarperCollins
Yield 4-6 servings
Number Of Ingredients 7
Steps:
- In a large saucepan over medium heat, heat the ghee or olive oil. Add the onion and sweat until translucent, about 8 minutes, stirring occasionally.
- Add the carrots, ginger, and lemongrass and stir to coat the vegetables with the ghee or oil. Reduce the heat to medium-low and cook for 10 minutes.
- Add the broth and increase the heat to medium. Bring the soup to a simmer and cook until the carrots are tender, about 15 minutes.
- Transfer the mixture to a blender and blend until smooth, blending in batches if necessary. Season with sea salt to taste and serve immediately.
- Do Ahead:
- You can refrigerate the soup for up to 1 week, or freeze it for up to 6 months.
BEET AND TOMATO GAZPACHO
The color alone is reason enough to make this gorgeous gazpacho. This is inspired by a gazpacho by Dani Garcia in Ana von Bremzen's "The New Spanish Table." Mr. Garcia's soup also includes cherries, which I don't miss in this rendition. One roasted beet transforms a classic into a beautiful original.
Provided by Martha Rose Shulman
Categories soups and stews, appetizer
Time 10m
Yield Serves 6
Number Of Ingredients 12
Steps:
- Put the onion slices in a bowl, cover with cold water and add a few drops of vinegar. Let sit for 5 minutes while you prepare the remaining ingredients. Drain and rinse with cold water. Cut in half or into smaller pieces.
- Working in two batches, blend all of the ingredients except the garnishes in a blender for 2 minutes or longer, until smooth and frothy. Transfer to a bowl or container (a metal bowl is the most efficient for chilling), thin out with more water if desired, and chill for at least 2 hours before eating. Garnish each bowl or glass with diced cucumber and slivered fresh mint leaves.
Nutrition Facts : @context http, Calories 120, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 750 milligrams, Sugar 8 grams
GINGER LEMONGRASS BEET GAZPACHO
This is a great way to use up beets. I developed this soup for a client of mine, and topped it with grilled shrimp.
Provided by Sharon Shiner
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large Dutch oven, heat oil over medium-high heat.
- Add the onions, carrots, celery, garlic, lemon grass, ginger, salt, pepper and coriander to the Dutch oven. Cook, stirring frequently, for 7-8 minutes.
- Add beets and vegetable or chicken broth to Dutch oven; bring to a boil and then reduce heat and simmer, uncovered until beets are tender, 15-20 minutes, stirring occasionally.
- Allow soup to cool, then process in a food processor, or with an immersion stick blender until smooth.
- Stir in cilantro and lime zest and juice; check for seasonings and add salt and pepper as necessary.
Nutrition Facts : Calories 28.5, Fat 1.6, SaturatedFat 0.1, Sodium 207.7, Carbohydrate 3.7, Fiber 0.8, Sugar 1.2, Protein 0.4
GINGER LEMONGRASS PINA COLADA
Provided by Food Network Kitchen
Categories beverage
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- With the back of a heavy chef's knife, bruise the lemongrass stalk to expose the inside fibers and cut it into 1-inch lengths. Combine the lemongrass pieces, ginger, sugar and 1/2 cup water in a small saucepan. Bring to a simmer and cook a few minutes until the sugar dissolves. Remove from the heat and steep for 20 minutes.
- Strain the syrup into a bowl, discarding the solids. Place the bowl over a larger bowl filled with ice and whisk the syrup until it cools. Combine the pineapple juice, coconut milk, rum and all of the cooled syrup in a blender and blend; it will make a nice frothy layer on top. Pour into 4 tumblers with or without ice and garnish with the mint or lemongrass.
LEMONGRASS AND GINGER RICE
Long-grain rice with hints of lemongrass and ginger.
Provided by mrogers
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Bring 2 1/2 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Set aside.
- Puree lemongrass, 2 tablespoons water, 1 tablespoon oil, ginger, jalapeno pepper, shallot, and garlic in a food processor.
- Heat remaining 1 tablespoon oil in a large skillet over medium-high heat; tilt skillet to coat with hot oil. Add pureed mixture to the skillet and cook until fragrant, 2 to 3 minutes. Add cooked rice and mix well.
Nutrition Facts : Calories 160.4 calories, Carbohydrate 26.4 g, Fat 4.8 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 0.8 g, Sodium 5.5 mg, Sugar 0.3 g
CRUNCHY GARDEN GAZPACHO
This is not your typical blended gazpacho. I prefer the pieces of vegetables and slight spice in this recipe. It takes a while to make, but is well worth it. *If you store & serve in a large cast iron dutch oven (such as Le Creuset), the soup will stay cool for quite awhile if you are bringing it to a potluck.
Provided by Chandra M
Categories Vegetable
Time 2h30m
Yield 10-12 serving(s)
Number Of Ingredients 20
Steps:
- In food processor combine 1/2 carrots, 1/2 cucumber, garlic, parsley, vinegar, olive oil, & hot sauce.
- Puree until smooth.
- ou may need to add some of the tomato juice depending on the consistency.
- Combine all remaining ingredients (except tomato juice) with the puree mixture in a very large bowl.
- Add tomato juice to your desired consistency.
- Chill for 30 minutes to combine flavors.
- Adjust seasoning to taste.
- Can be served at room temperature or cold.
Nutrition Facts : Calories 102.5, Fat 5.7, SaturatedFat 0.8, Sodium 718.6, Carbohydrate 13.4, Fiber 2.2, Sugar 8.9, Protein 2.2
GAZPACHO A LA MRS. LANDESMAN
I often find that most gazpacho is a little too acidic or that I only want a couple of spoonfuls. This recipe (which I got from my friend's mother) is AWESOME. It's not too acidic at all and is so wonderfully light and healthy.
Provided by Simone
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Time 48m
Yield 10
Number Of Ingredients 11
Steps:
- In the container of a food processor or blender, combine the garlic, onion, cucumber, bell pepper, tomatoes, olive oil, vinegar, parsley, salt and pepper. Cover and blend to your desired texture. Stir in the tomato sauce and paprika and transfer to a bowl or container. Refrigerate for at least 1 hour to blend the flavors.
Nutrition Facts : Calories 76.1 calories, Carbohydrate 6.4 g, Fat 5.6 g, Fiber 1.5 g, Protein 1.3 g, SaturatedFat 0.8 g, Sodium 103.9 mg, Sugar 3.6 g
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