Red Pesto Gazpacho Recipes
RED GRAPE GAZPACHO
Provided by Food Network Kitchen
Time 45m
Yield 4 to 8 servings
Number Of Ingredients 8
Steps:
- Puree the grapes, cucumber, bread, olive oil, 2 tablespoons water, the vinegar, garlic and 1 teaspoon salt in a blender until very smooth, at least 1 minute. Refrigerate until chilled, at least 30 minutes.
- Season the gazpacho with salt. Divide among small bowls. Drizzle with olive oil and sprinkle with crushed pink peppercorns.
RED PESTO GAZPACHO
Pine nuts and basil give this quick gazpacho the flavor of red pesto.
Provided by KASM75
Categories Gazpacho
Time 2h15m
Yield 2
Number Of Ingredients 7
Steps:
- Combine the tomatoes with juice, pine nuts, basil, garlic, parsley, olive oil, and salt in a blender; puree until smooth. Chill at least 2 hours before serving.
Nutrition Facts : Calories 182.2 calories, Carbohydrate 15.4 g, Fat 11.1 g, Fiber 2.7 g, Protein 6.1 g, SaturatedFat 1.7 g, Sodium 748.7 mg, Sugar 5.6 g
RED PEPPER GAZPACHO
This summer-perfect soup requires no cooking and develops flavor when it's left in the refrigerator for a couple of days.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 25m
Number Of Ingredients 11
Steps:
- Peel, seed, and finely dice cucumbers and bell peppers. Place in a bowl, and combine with garlic, scallions, tomato, parsley, and jalapenos.
- Add vegetable juice, oil, and vinegar; season with salt and pepper; stir to combine. Cover with plastic wrap; refrigerate until ready to serve, up to 2 days.
Nutrition Facts : Calories 120 g, Fat 5 g, Protein 3 g
GUTSY RED PEPPER GAZPACHO
Provided by Rachael Ray : Food Network
Time 25m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Place peppers in food processor and puree. Add sugar, jalapeno, bread, garlic, tomato sauce, tomatoes and process until smooth. Add 1/2 cup of water to thin soup, if necessary. Add vinegar and oil, pulse-process and season soup with salt, to taste.
- Serve immediately or chill. Garnish cups of soup with chopped red onion and pass blue corn chips for dipping into soup at table.
PESTO GAZPACHO
An excellent refreshing meal in the summer. If you haven't has gazpacho before, TRY IT! Dont be scared because its cold soup, its fabulous!
Provided by Meghan
Categories Vegetable
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Combine Basil, Garlic, Cheese and oil in food processor and pulse until chopped well, but not smooth.
- Add pine nuts and pulse several time to break up the nuts.
- (Pesto should be chunky, not smooth) Transfer to bowl and set aside.
- Combine remaining ingredients in processor or blender and puree until smooth To serve pour gazpacho in bowls and top with several tablespoons of pesto.
- Great topped with croutons!
Nutrition Facts : Calories 1314.4, Fat 133.6, SaturatedFat 17.6, Cholesterol 4.4, Sodium 118.7, Carbohydrate 29.8, Fiber 8.9, Sugar 12.4, Protein 11.9
BEST RED PESTO SAUCE
This is a fantastic Pesto recipe, one that I make all the time....I usually make lots, and store in my freezer in icecube containers, so I have it ready to add to pasta recipes....when added to any tomato sauce, it seems to always taste better.
Provided by Kittencalrecipezazz
Categories Sauces
Time 20m
Yield 2 cups
Number Of Ingredients 8
Steps:
- In a food processor or blender, blend the tomatoes, basil and garlic.
- Add the grated cheese, nuts and 1/4 cup olive oil; blend well.
- Add the remaining 1/4 cup olive oil, salt and pepper; blend well.
- Store in the fridge, or separate evenly in icecube containers and freeze.
- Use in pasta dishes.
SPICY RED PESTO PASTA
Today, pesto describes many sauces that don't necessarily adhere to the traditional formula of cheese, basil, nuts and olive oil. This red version, which is inspired by pesto alla Siciliana, the scarlet cousin of green pesto Genovese, leans on sun-dried tomatoes, nuts and tangy roasted red peppers and uses basil as a garnish only. Though pesto is traditionally pounded by hand, a food processor simplifies the effort. This pasta sauce is versatile: Crown it with lemon zest for brightness, or stir in heavy cream for extra richness. Should you find yourself with extra pesto, drizzle it over steak, slather it on sandwiches or serve it alongside a cheese board or crudités.
Provided by Alexa Weibel
Categories dinner, weekday, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Prepare the pesto: In a large skillet, heat 1 tablespoon of the oil over medium-high. Add the sun-dried tomatoes, walnuts, tomato paste, garlic and red-pepper flakes. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper and cook, stirring, until mixture is toasted and fragrant, about 5 minutes. Transfer the mixture to a bowl to let cool for a few minutes.
- Add the roasted red peppers and Parmesan to a food processor. Top with the cooled tomato mixture and the remaining 2/3 cup olive oil, and pulse the mixture until you form a paste. (It makes 2 cups.)
- Season the boiling water generously with salt, then add the pasta and cook until al dente. Reserve 1 1/2 cups pasta water, then drain the pasta.
- Return the pasta to the pot, along with about 1 1/2 cups of the red pesto and 1 cup of the pasta water, and stir vigorously until the sauce is glossy and the pasta is evenly coated. Stir in additional pesto or pasta water to taste. Season to taste with salt and pepper.
- Divide among bowls, sprinkle with Parmesan and top with torn basil. Shave some fresh lemon zest on top, if using. Serve immediately.
RED PESTO GAZPACHO
Pine nuts and basil give this quick gazpacho the flavor of red pesto.
Provided by KASM75
Categories Gazpacho
Time 2h15m
Yield 2
Number Of Ingredients 7
Steps:
- Combine the tomatoes with juice, pine nuts, basil, garlic, parsley, olive oil, and salt in a blender; puree until smooth. Chill at least 2 hours before serving.
Nutrition Facts : Calories 182.2 calories, Carbohydrate 15.4 g, Fat 11.1 g, Fiber 2.7 g, Protein 6.1 g, SaturatedFat 1.7 g, Sodium 748.7 mg, Sugar 5.6 g
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