SHRIMP GAZPACHO
This is an extremely tasty, refreshing cold soup that is wonderful on those hot, humid summer days... Did I mention that it's the easiest soup you'll ever make? Wonderful with fresh garden vegetables and served with a nice, hearty bread.
Provided by Dawn
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Time 20m
Yield 12
Number Of Ingredients 10
Steps:
- In a large bowl, combine the tomato and clam juice cocktail, shrimp, avocados, cucumbers, tomatoes, red onion, cilantro, lemon juice, salt, and pepper.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 321.9 calories, Carbohydrate 29.1 g, Cholesterol 221.3 mg, Fat 11.2 g, Fiber 6.4 g, Protein 27.1 g, SaturatedFat 1.8 g, Sodium 948.4 mg, Sugar 8.7 g
SPANISH GAZPACHO
What's better on a hot summer's day than a classic chilled gazpacho? Serve this traditional Spanish gazpacho chilled in a glass or a bowl. You can also serve in shot glasses for an easy, make-ahead summer appetizer!
Provided by Luis Luna
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 20m
Yield 8
Number Of Ingredients 12
Steps:
- Combine tomatoes, cucumber, bell pepper, onion, vinegar, garlic, and salt in the bowl of a food processor; pulse until blended. Pour olive oil in slowly, with the processor running, until gazpacho is smooth. Add small amounts of cold water as needed to achieve desired consistency.
- Serve gazpacho chilled with chopped onion, bell pepper, and cucumber sprinkled over each serving.
Nutrition Facts : Calories 103.7 calories, Carbohydrate 9.3 g, Fat 7.3 g, Fiber 2.4 g, Protein 1.8 g, SaturatedFat 1.1 g, Sodium 27.8 mg, Sugar 5.1 g
SHOT GLASS APPS: WIENIES AND MUSTARD
Provided by Cooking Channel
Categories appetizer
Time 50m
Yield 10 to 12 servings
Number Of Ingredients 8
Steps:
- For the mustard: Combine the mustard, sugar, vinegar, olive oil, horseradish, lemon juice, salt and 1/2 cup water in a blender or food processor and process for 1 minute. Scrape down the sides of the container and process for 30 seconds. Transfer to a small saucepan and let stand for 10 minutes.
- Set the saucepan over low heat and cook until bubbly, stirring constantly. If a thinner mustard is desired, stir in an additional 1 to 2 tablespoons water. Let cool completely.
- For the wienies: Grill or boil the hot dogs. Cut off the tips, and then cut the hot dogs into 1-inch pieces. Place a toothpick into each piece.
- Spoon a thin layer of mustard into each shot glass. Place the hot dogs into the mustard in the shot glasses.
SHOT GLASS APPS: HUMMUS AND VEGGIES
Provided by Cooking Channel
Categories appetizer
Time 10m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- In a food processor, combine the garbanzo beans, tahini, lemon juice, olive oil, garlic and 1/2 cup water and process until smooth. Add the salt, starting at 1/2 teaspoon; add additional salt to taste if needed.
- Spoon into shot glasses and sprinkle with toasted pine nuts and chopped parsley. Artfully place an assortment of the carrots, cucumbers and peppers into the hummus.
SHOT GLASS APPS: RANCH SAUCE
Provided by Cooking Channel
Categories appetizer
Time 40m
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- Combine the buttermilk, sour cream, mayonnaise, Worcestershire, lemon juice, vinegar, chives, parsley, mustard, garlic and green onions in a large bowl and mix thoroughly. Refrigerate for 30 minutes before serving.
- Spoon the ranch sauce into shot glasses. Artfully place a mixture of the carrots, cucumbers and peppers into the ranch sauce.
SHOT GLASS APPS: MINT CHOCOLATE PUDDING
Provided by Cooking Channel
Categories dessert
Time 1h20m
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- Heat the milk over medium-high heat in a small saucepan until tiny bubbles form around the edge (do not boil). Remove from the heat, add the mint and let stand for 15 minutes. Strain the milk mixture through a sieve into a bowl. Discard the solids and return the milk to the pan. Stir in the sugar, cornstarch, cocoa and salt. Return the pan to medium heat and bring to a boil, stirring constantly with a whisk until the mixture thickens.
- Put the egg yolks in a medium bowl and gradually add half of the hot milk mixture, stirring constantly with a whisk. Add the egg mixture to the pan and bring to a boil, stirring constantly. Cook until thick, 1 minute. Off the heat, add the chocolate and vanilla, stirring until the chocolate melts.
- Pour the pudding into a bowl and cover the surface with plastic wrap. Refrigerate until chilled. Spoon the pudding into shot glasses and garnish with mint leaves.
GAZPACHO VODKA SHOTS
Make and share this Gazpacho Vodka Shots recipe from Food.com.
Provided by Sarah_Jayne
Categories Beverages
Time 10m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Place the tomato juice, tomato, cucumber, capsicum, onion, garlic and Worcestershire sauce in the jug of a blender and blend until almost smooth.
- Add Tabasco sauce.
- Taste and season with salt and pepper.
- Divide vodka evenly among shot glasses.
- Top with the gazpacho and serve immediately.
Nutrition Facts : Calories 29.6, Fat 0.1, Sodium 31, Carbohydrate 1.9, Fiber 0.4, Sugar 1.2, Protein 0.3
GAZPACHO IN A GLASS
My husband loves gazpacho and the best he has ever eaten was served in a glass. A friend gave me this recipe and it is exactly what my husband wanted. I now make it a few times during the summer. When I serve this as a drink ( in a glass ) I add one slice of lemon. When I serve this as a soup ( in a bowl ) I add some small pieces diced cucumber and tomatoes to the soup.
Provided by juttatiemann
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Puree all ingredients in a food processor until smooth and season with salt and pepper.
- Cover and refrigerate for at least 2 hours. ( can be made one day ahead ).
- Serve in a glass or serve in a bowl.
Nutrition Facts : Calories 147.1, Fat 1.1, SaturatedFat 0.2, Sodium 177.6, Carbohydrate 29.9, Fiber 4, Sugar 8.3, Protein 6.2
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