Honey Lime Gazpacho Recipes

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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

HONEYDEW MELON GAZPACHO



Honeydew Melon Gazpacho image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 16

1 small honeydew melon, peeled and seeded
1 large cucumber, peeled and seeded
1 cup green grapes
1 cup packed spinach leaves
1/4 cup basil leaves
4 scallions, sliced
1 serrano chile, seeded and chopped
2 tablespoons olive oil
1 tablespoon champagne vinegar
1 lime, juiced
1 tablespoon honey
1 avocado, seeded and flesh removed
Kosher salt and freshly ground black pepper
1/4 cup cilantro leaves
Avocado slices
4 lime wedges

Steps:

  • Roughly chop the melon and add to the bowl of a food processor, reserving some for garnish. Chop the cucumber and halve the grapes and add to the food processor. Top with the spinach, basil, scallions and serrano. Splash in the olive oil, champagne vinegar, lime juice and honey. Process until the ingredients are combined, about 1 minute. Add half the avocado and process again until the avocado has been completely incorporated, about 30 seconds. Season to taste with salt and pepper and thin with ice water if necessary to reach desired consistency.
  • Transfer to a bowl, cover and refrigerate for at least 1 hour.
  • To serve: Ladle the soup into bowls and top with the diced honeydew, sliced avocado, and cilantro leaves. Serve with wedges of lime on the side.

WATERMELON GAZPACHO



Watermelon Gazpacho image

This is a delightfully simple, elegant dish. Serve as a side or with pita and hummus for a meal. It's so refreshing-guests will love it. -Nicole Deelah, Nashville, Tennessee

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings (1 quart).

Number Of Ingredients 12

4 cups cubed watermelon, seeded, divided
2 tablespoons lime juice
1 tablespoon grated lime zest
1 teaspoon minced fresh gingerroot
1 teaspoon salt
1 cup chopped tomato
1/2 cup chopped cucumber
1/2 cup chopped green pepper
1/4 cup minced fresh cilantro
2 tablespoons chopped green onion
1 tablespoon finely chopped seeded jalapeno pepper
Watermelon wedges, optional

Steps:

  • Puree 3 cups watermelon in a blender. Cut remaining watermelon into 1/2-inch pieces; set aside., In a large bowl, combine the watermelon puree, lime juice, lime zest, ginger and salt. Stir in the tomato, cucumber, green pepper, cilantro, onion, jalapeno and cubed watermelon. Chill until serving. If desired, serve with wedge of watermelon.

Nutrition Facts : Calories 58 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 599mg sodium, Carbohydrate 18g carbohydrate (15g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

FARMSTAND GAZPACHO



Farmstand Gazpacho image

Provided by Sheila Lukins

Categories     Soup/Stew     Blender     Food Processor     Tomato     Appetizer     No-Cook     Picnic     Low Carb     Vegetarian     Low Cal     Backyard BBQ     Dinner     Lunch     Summer     Shower     Healthy     Low Cholesterol     Vegan     Party     Potluck     Parade     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 8

2 cups peeled and diced (1/4 inch) hothouse cucumber
2 cups diced (1/4 inch) red bell pepper
2 cups diced (1/4 inch) ripe tomato
1/2 cup diced (1/4 inch) red onion
2 cups tomato juice
1/2 cup red-wine vinegar
1/3 cup extra-virgin olive oil
2 dashes Tabasco sauce

Steps:

  • 1. Place all of the diced vegetables in a large bowl. Add the tomato juice, vinegar, oil, and Tabasco. Season with salt and pepper and toss.
  • 2. Transfer half of the mixture to a blender or food processor and pulse the machine on and off to coarsely puree the contents. Return the pureed mixture to the bowl and stir to combine. Refrigerate for 4 to 6 hours before serving. You can easily double this recipe for a large party.

GREEN GAZPACHO



Green Gazpacho image

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

2 cups diced honeydew melon
1 English (seedless) cucumber, peeled and diced
1 small onion, diced
1 avocado - peeled, pitted, and chopped
1 jalapeno pepper, seeded and coarsely chopped
1 clove garlic, chopped
¼ cup white balsamic vinegar
1 tablespoon lime juice
salt and freshly ground black pepper to taste

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 CUCUMBER TOMATILLO GAZPACHO



Green Cucumber Tomatillo Gazpacho image

Featuring grilled then chilled garden vegetables and Arbequina Extra Virgin Olive Oil from Spain. This recipe created by Love and Lemons is in partnership with Olive Oils from Spain.

Provided by Love and Lemons

Yield 4 servings

Number Of Ingredients 25

Ingredients
1 pound tomatillos (8 medium)
¼ white onion
2 whole unwrapped garlic cloves
¼ to ½ jalapeño pepper
¼ cup Arbequina extra virgin Olive Oil from Spain, more for drizzling
½ English cucumber, chopped
½ cup packed cilantro
2 tablespoons lime juice
½ to 1 teaspoon sea salt
½ teaspoon honey or pure maple syrup
¼ cup plain whole milk Greek yogurt
Yogurt Drizzle
¼ cup plain whole milk Greek yogurt
1 teaspoon lime juice
2 teaspoons water
Pinch of sea salt
Garnishes
Arbequina extra virgin Olive Oil from Spain, for drizzling
Kernels from 1 ear of corn, lightly charred
1 cup finely diced cucumber
½ cup yellow cherry tomatoes, sliced in half
Fresh herbs (mint or cilantro)
Microgreens
1 tablespoon hemp seeds

Steps:

  • Instructions
  • Preheat a grill to medium-high heat. On a plate or small baking sheet, toss the tomatillos, onion, garlic, and jalapeño with drizzles of Olive Oil from Spain and a few pinches of sea salt.
  • Wrap the garlic cloves in a piece of foil and place all the vegetables directly on the grill. Grill 4 to 5 minutes per side, or until the tomatillos are soft, charred, and just starting to burst, and the onion and jalapeño are charred and soft. Remove from the grill and unwrap the garlic. Let cool, then chill completely. (This step can be done in advance.)
  • In a blender, combine the chilled tomatillos, onion, garlic, ¼ of the jalapeño pepper, ¼ cup of Olive Oil from Spain, cucumber, cilantro, lime juice, ½ teaspoon salt, honey, and the yogurt. Blend until smooth. Season with more salt, if desired (I add ½ teaspoon). Taste and add the remaining jalapeño, if desired, for more spice. Chill the soup until ready to serve.
  • Yogurt drizzle: In a small bowl, mix the yogurt, lime juice, water, and a pinch of sea salt.
  • Serve the soup with the yogurt drizzle and any desired garnishes.
  • This recipe created by Love and Lemons is in partnership with Olive Oils from Spain.

CITRUS GAZPACHO WITH HONEY-LIME CREAM



Citrus Gazpacho with Honey-Lime Cream image

Number Of Ingredients 11

1 (26-ounce) jar refrigerated citrus salad
1 (16-ounce) jar chunky-style salsa
1 1/2 cups chopped green bell peppers
1 1/2 cups chopped seeded cucumbers
2 cups tomato juice
1 cup chicken broth
1 tablespoon olive oil
1/2 cup chopped fresh cilantro
2 limes
1/2 to 1 cup reduced-fat dairy sour cream
1 tablespoon honey

Steps:

  • Place citrus salad in large nonmetal bowl. With fork, break up fruit into small pieces. Add salsa, bell pepper, cucumber, tomato juice, broth and oil. Reserve2 tablespoons cilantro. Add remaining cilantro to mixture in bowl stir to mix.Grate the peel from 1 lime set aside. Squeeze juice from lime into small bowl. Add to fruit mixture in bowl mix well. Refrigerate at least 2 hours to blend flavors.In small bowl, combine sour cream, honey and grated lime peel mix well. Refrigerate until serving time.To serve, cut remaining lime into thin slices quarter each slice. Ladle gazpacho into individual shallow bowls. Top each serving with sour cream mixture. Sprinkle with reserved cilantro. Garnish with quartered lime slices. Store in refrigerator.Nutrition Per Serving (1 3/4 cup): Calories 380 Protein 8g Carbohydrate 61g Fat 12g Sodium 1570mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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