Summergazpachowithgarliccuminsauce Recipes

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SUMMER GAZPACHO WITH GARLIC CUMIN SAUCE



Summer Gazpacho With Garlic Cumin Sauce image

This is a refreshing chilled soup that combines the best of summer in one bowl and is topped off with a cooling sauce. Accompany it with grilled or toasted crusty bread. From Cooking Pleasures magazine.

Provided by Sharon123

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 20

4 cups chopped ripe tomatoes (about 4 medium)
1 cup cucumber, peeled, finely diced
1 large red bell pepper, finely diced (or green)
1/2 cup sweet onion, finely diced (or green onions)
1/4 cup celery, finely diced
2 radishes, finely chopped
1/2 serrano chili, minced (optional, for those that like heat)
1/4 cup chopped mixed fresh herbs (basil, tarragon and or or chives)
1 large garlic clove, minced
1 teaspoon salt
1 teaspoon fresh ground pepper
1/8 teaspoon crushed saffron thread (I substitute marigold leaves)
2 cups water
3/4 cup tomato juice (or V-8)
1 tablespoon balsamic vinegar (or sherry or red wine)
1 tablespoon extra virgin olive oil
1/2 cup plain yogurt
1 medium garlic clove, finely minced
1 teaspoon fresh lime juice (or lemon)
1/4 teaspoon ground cumin

Steps:

  • In a large bowl, stir together all gazpacho ingredients. Cover and refrigerate 30 to 60 minutes.
  • In a small bowl, stir together all sauce ingredients; refrigerate until ready to serve. Drizzle soup with sauce; pass remaining sauce.
  • Note:.
  • Remove the veins and seeds in the serrano chile for a milder flavor.

Nutrition Facts : Calories 123.2, Fat 5, SaturatedFat 1.2, Cholesterol 4, Sodium 741.2, Carbohydrate 17.7, Fiber 4, Sugar 11.6, Protein 4.1

SPEEDY SUMMER GAZPACHO



Speedy Summer Gazpacho image

This quick recipe is best enjoyed on a hot summer day. It's a simple soup made with locally grown ingredients and tastes exquisite in the balmy July heat.

Provided by Dr. Rupy Aujla

Categories     HarperCollins     Soup/Stew     Summer     Tomato     Cucumber     Bell Pepper     Healthy     Quick and Healthy     Quick & Easy     Soy Free     Dairy Free     Peanut Free     Wheat/Gluten-Free     Tree Nut Free     Vegetarian     Vegan

Yield Serves 4

Number Of Ingredients 10

1 cucumber, roughly chopped
6 medium tomatoes (heirloom variety if possible)
½ oz basil leaves, stems removed
1 celery stalk, roughly chopped
½ red pepper, deseeded and roughly chopped
2 garlic cloves, grated
Juice of 1 lemon
1 tbsp extra-virgin olive oil, plus extra for drizzling
1 tbsp red wine vinegar
Sea salt and freshly ground black pepper

Steps:

  • Put all the ingredients in a food processor and blitz until smooth, then season to taste with salt and pepper.
  • Add some water to loosen the soup if needed, then divide it between bowls and drizzle some more oil on top to serve.

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