Macho Gazpacho Vegetable Chunk Salad Recipes

MACHO GAZPACHO

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.

MACHO GAZPACHO

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.

VEGETABLE CHUNK SALAD

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.

GAZPACHO MACARONI SALAD

Steps:

• Cook pasta according to package directions, omitting salt. Drain and rinse well under cold water until pasta is cool; drain well.
• Combine pasta and remaining ingredients in a medium bowl. Cover and refrigerate 4 hours for flavors to blend. Remove bay leaf before serving. Garnish with whole olives, cucumber slices and dill sprigs, if desired. Can be served chilled or at room temperature.

GAZPACHO SALAD

Steps:

• In a 1-1/2-quart bowl, layer one-third to one-half of the tomatoes, cucumbers, green peppers, onion, olives, salt and pepper. Repeat layers two or three more times. , In a small bowl, combine all dressing ingredients. Pour over vegetables. Cover and chill several hours or overnight. Serve with a slotted spoon.

GARDEN GAZPACHO SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Mix the pasta with the chicken, cucumber, bell pepper, tomato, and garlic. Pour the tomato-vegetable juice cocktail and lemon juice over the salad; gently toss to coat. Season with black pepper and salt; serve warm or chilled.