Marys Tropical Gazpacho Recipes

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TROPICAL GAZPACHO



Tropical Gazpacho image

Brooklyn, New York's Sharon Pearlstein shares this refreshing fruit soup as a starter (or even dessert).

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 25m

Number Of Ingredients 8

3 mangoes (about 3 pounds total), peeled, pitted, and cut into chunks (about 5 cups)
2 cucumbers, peeled, seeded, and chopped
2 cups low-fat buttermilk
1 tablespoon fresh lime juice, plus lime wedges, for serving (optional)
1 teaspoon rice vinegar
Coarse salt
Hot sauce (optional)
Sliced fresh basil leaves, for garnish (optional)

Steps:

  • Working in batches, place mangoes, cucumbers, buttermilk, lime juice, and vinegar in a blender; puree until smooth. Season with salt and, if using, hot sauce. Refrigerate until chilled, about 1 hour. Serve gazpacho with lime wedges and basil, if desired.

GAZPACHO BLOODY MARYS



Gazpacho Bloody Marys image

Provided by Ted Allen

Categories     Vodka     Alcoholic     Blender     Tomato     Vegetable     Brunch     Cocktail Party     New Year's Day     Cucumber     Summer     Shower     Bon Appétit     Drink     Vegetarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 drinks

Number Of Ingredients 11

2 28-ounce cans Italian tomatoes (such as San Marzano) with juice
1 English hothouse cucumber, peeled, chopped (about 2 cups)
1/2 cup fresh lemon juice
2 tablespoons fresh cilantro leaves
4 teaspoons prepared horseradish
4 teaspoons Worcestershire sauce
2 teaspoons celery salt
12 dashes of hot pepper sauce
Ice cubes
2 cups vodka
1 English hothouse cucumber, halved crosswise, then quartered lengthwise

Steps:

  • Working in batches, puree first 8 ingredients in blender until smooth. Transfer Bloody Mary mix to large pitcher; season with pepper. Chill until cold, at least 1 hour.
  • For each drink, fill 8-ounce highball glass with ice cubes; pour 1/4 cup vodka over. Add Bloody Mary mix; garnish with cucumber spear.

BLOODY MARIA GAZPACHO



Bloody Maria Gazpacho image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 17

2 stalks celery, coarsely chopped, plus 2 tablespoons celery tops, finely chopped
1 Fresno chile, seeded and coarsely chopped, some reserved and finely chopped
1 jalapeno or serrano chile, seeded and coarsely chopped, some reserved and finely chopped
1/2 small red onion, coarsely chopped, plus 2 tablespoons finely chopped
1/4 seedless cucumber, coarsely chopped, plus 2 tablespoons finely chopped
Small handful fresh cilantro leaves, plus 1 tablespoon finely chopped
Salt
1 cup ice
4 shots (3/4 cup) tequila, such as Patron Silver
2 tablespoons freshly grated horseradish
1 tablespoon hot sauce, such as Tabasco
1 tablespoon Worcestershire sauce
1 slice white bread, crust removed
1 clove garlic, crushed
One 32-ounce can San Marzano tomatoes
Fat drizzle EVOO
Juice of 2 limes

Steps:

  • In a small bowl, combine the finely chopped celery tops, reserved Fresno chiles, reserved jalapenos, finely chopped onions, finely chopped cucumbers, finely chopped cilantro and some salt. Set the salsa garnish aside for a later use.
  • In high-power blender or food processor add the ice, tequila, horseradish, hot sauce, Worcestershire, bread, garlic, tomatoes, EVOO, lime juice, the remaining celery, Fresno chiles, jalapenos, onions, cucumbers and cilantro.
  • Pulse-chop to get it going then process until almost smooth. Taste and adjust the seasoning and texture. Pour the gazpacho into the shot glasses and garnish with the reserved salsa topping to serve.

SPICY TROPICAL GAZPACHO



Spicy Tropical Gazpacho image

Make and share this Spicy Tropical Gazpacho recipe from Food.com.

Provided by Ambervim

Categories     Low Protein

Time 20m

Yield 1 Batch

Number Of Ingredients 11

1 cup tomato juice
1 cup pineapple juice
1/2 cup mango, chopped peeled
1/2 cup papaya, chopped peeled
1/2 cup pineapple, chopped fresh
1/2 cup cucumber, chopped seeded peeled
1/4 cup green bell pepper, chopped
1/4 cup red bell pepper, chopped
2 tablespoons cilantro, minced fresh
1/4 teaspoon salt
1 teaspoon hot sauce

Steps:

  • Combine all the ingredients in a food processor or blender, and pulse 4 times or until combined.
  • Cover and chill.

Nutrition Facts : Calories 323.5, Fat 1.3, SaturatedFat 0.2, Sodium 1376.3, Carbohydrate 79.5, Fiber 6.9, Sugar 62.1, Protein 5.3

MARY'S TROPICAL GAZPACHO



Mary's Tropical Gazpacho image

I got this recipe from Mary before she moved. She says that it is good with or without the bread. It's just a nice and different take on gazpacho. Cook time is actually the chilling time

Provided by Mysterygirl

Categories     Vegetable

Time 12m

Yield 6-8 serving(s)

Number Of Ingredients 12

4 cloves garlic, minced
1 1/2 cups peeled seeded and diced cucumbers
1 1/2 cups diced red bell peppers
1/2 cup diced red onion
1 cup diced tomato
1 cup canned un-sweetened pineapple chunk (in juice)
2 tablespoons red wine vinegar
1 pinch cayenne
1 teaspoon ground cumin
1 1/2 cups French bread or 1 1/2 cups Italian bread (tear it into chunks but Mary says this is) (optional)
3 cups tomato juice
salt and black pepper

Steps:

  • In a food processor, combine the garlic, 1/2 of the diced cucumber, 1/2 of the diced bell peppers, the red onions, 1/2 of the tomatoes, the pineapple and its juice, vinegar, cayenne, cumin, bread chunks if you have them, tomato juice and puree until smooth.
  • Transfer to a bowl, then stir in the remaining diced cucumbers, bell peppers, and tomatoes.
  • Salt and pepper to taste.
  • Refrigerate for 1 to 2 hours until cold.

Nutrition Facts : Calories 168.3, Fat 1.4, SaturatedFat 0.3, Sodium 619.1, Carbohydrate 36.4, Fiber 3.5, Sugar 14.6, Protein 5.1

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