Honey Lime Gazpacho Recipes

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HONEY LIME GAZPACHO



Honey Lime Gazpacho image

Serve this cold soup as a first course, a light entree, or lunch dish. A great way to use home grown veggies!

Provided by kittycatmom

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

3 large very ripe tomatoes, cored, seeded, and cut up
2 medium cucumbers, seeded and cut up
2 medium orange sweet bell pepper, seeded and cut up
1 jalapeno, seeded and cut up
1 garlic clove, minced
1/3 cup lime juice
2 tablespoons honey
2 tablespoons fresh cilantro leaves
1 1/2 teaspoons grated fresh ginger
1/4 teaspoon sea salt
ice cube
lime wedges and green onion
v- 8 juice (optional)

Steps:

  • In a large bowl combine tomatoes, cucumber, orange sweet peppers, jalapeño, and garlic. In a food processor process mixture, half at a time, with several on/off turns until you have large chunks. Place all of the mixture in the food processor bowl. Add lime juice, honey, cilantro, ginger, and 1/4 teaspoon sea salt. Cover and process with several on/off turns until the mixture is just a little chunky. If desired, season to taste with additional sea salt. Can add a small amount of V-8 juice if your soup is too dry.
  • To serve, place 2 to 3 ice cubes in each of four shallow bowls; ladle soup over ice. Serve with lime wedges and green onions.

GAZPACHO WITH LIME CHICKEN



Gazpacho With Lime Chicken image

Provided by Food Network Kitchen

Time 30m

Yield 4

Number Of Ingredients 10

1 large shallot, minced
Juice of 2 limes, plus wedges for serving
1/3 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
1 1/4 pounds chicken cutlets
1/2 cup large-cut croutons
3 large tomatoes, diced
1 small cucumber, peeled, seeded and diced
1 bell pepper (any color), stemmed, seeded and diced
1/4 cup roughly chopped fresh cilantro

Steps:

  • Preheat a grill to high. Soak the minced shallot in cold water, about 10 minutes. Meanwhile, mix 1 tablespoon lime juice, 2 tablespoons olive oil, and salt and pepper to taste in a shallow dish; add the chicken and turn to coat. Grill the chicken until golden and cooked through, about 3 minutes per side. Let cool, then slice.
  • Crush half of the croutons; set aside. Soak the remaining croutons in 1/4 cup water, 5 minutes, then squeeze out the water and put in a blender. Drain the shallot and add to the blender along with half each of the diced tomatoes, cucumber and bell pepper. With the motor running, drizzle in the remaining 3 tablespoons plus 1 teaspoon olive oil. Add 2 cups ice and blend until smooth. Stir in half of the cilantro and the remaining lime juice; season with salt and pepper.
  • Divide the soup among bowls. Top with the chicken, the remaining tomatoes, cucumber, bell pepper and cilantro and the crushed croutons. Drizzle with olive oil and serve with the lime wedges.

Nutrition Facts : Calories 383, Fat 23 grams, SaturatedFat 4 grams, Cholesterol 78 milligrams, Sodium 105 milligrams, Carbohydrate 14 grams, Fiber 3 grams, Protein 31 grams

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