Macho Gazpacho Vegetable Chunk Salad Rachael Ray Recipes

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MACHO GAZPACHO



Macho Gazpacho image

Football's for woosies - finishing this super-size, super-spicy meal takes the real guts!

Provided by Rachael Ray : Food Network

Time 10m

Yield 2 1/2 quarts

Number Of Ingredients 10

2 (32-ounce) cans diced tomatoes in puree
1/4 cup cayenne pepper sauce (for mild heat use 2 tablespoons)
1/2 European seedless cucumber, cut into chunks
1 small red onion, cut into chunks
2 jalapenos or serranos, seeded and coarsely chopped
2 ribs celery, from the heart of the bunch, chunked
Handful fresh cilantro leaves
1 lemon or lime, juiced
Coarse salt and black pepper
Lemon or lime wedges, for garnish

Steps:

  • Working in batches, combine all ingredients in a food processor and pulse grind into a thick soup. Adjust seasonings. Pour soup into a thermos and chill until ready to serve. Serve in chilled glasses with wedges of lime or lemon for garnish.

MACHO GAZPACHO



Macho Gazpacho image

Provided by Rachael Ray : Food Network

Time 10m

Yield 2 1/2 quarts

Number Of Ingredients 17

1 (32-ounce) can diced tomatoes in puree
2 tablespoons cayenne pepper sauce
1/4 to 1/2 European seedless cucumber, cut into chunks
1/2 small red onion, cut into chunks
1 jalapeno or serrano pepper, seeded and coarsely chopped
1 ribs celery, from the heart of the bunch, chunked
Handful fresh cilantro leaves
1 lemon or lime, juiced
Coarse salt and ground black pepper
Lemon or lime wedges, for garnish
Spitfire Shrimp, recipe follows
Seasoning
1 lime, juiced
2 ounces (1/4 cup) hot cayenne pepper sauce
1 tablespoon ground cumin
1/2 teaspoon crushed red pepper flakes
1 tablespoon crab boil seasoning;

Steps:

  • Working in batches, combine all ingredients in a food processor and pulse grind into a thick soup. Adjust seasonings. Pour soup into an insulated container and chill until ready to serve. Serve in chilled glasses with wedges of lime or lemon for garnish and some Spitfire Shrimp hanging off the side.;
  • 4 cloves garlic, crushed and chopped
  • 2 shallots, chopped
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons butter, cut into pieces
  • 2 pounds jumbo shrimp, peeled and de-veined*
  • 12 to 15 blades fresh chives, chopped, for garnish
  • Preheat large nonstick skillet over medium-high heat. Combine lime juice, hot sauce, cumin, red pepper flakes and seafood seasoning blend. Quickly saute garlic and shallots in oil and butter for 1 minute, add shrimp and cook 3 minutes, tossing and turning frequently. Dump pink, firm, cooked shrimp from hot pan into hot seasoning blend and toss in seasoning mixture to coat shrimp evenly. Garnish with chopped chives. Serve warm or chilled.

VEGETABLE CHUNK SALAD



Vegetable Chunk Salad image

Many of us use crudite platters for starters around the holidays. Substitute or add any combination of crudite to this simple salad.

Provided by Rachael Ray : Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 11

1/2 pint cherry or grape tomatoes, halved
1 large red or green bell pepper, cut into bite-size chunks
1/2 red onion, chopped
1/2 European (seedless) cucumber, cut into bite-size chunks
2 ribs celery, cut into 1-inch pieces
1/2 yellow squash, cut into bite-size pieces
3 tablespoons to 1/4 cup extra-virgin olive oil, a couple of glugs
2 tablespoons (about 2 splashes) red wine vinegar
1 teaspoon sugar
1 teaspoon dried Italian seasoning
Coarse salt and pepper

Steps:

  • Combine chopped vegetables in a medium bowl. Place oil, vinegar, sugar, and Italian seasoning in a small plastic container with a lid. Secure lid and shake dressing vigorously for 1 minute. Pour dressing over salad and toss. Season salad with salt and pepper, to taste.

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