Cajun Gazpacho Enough For A Crowd Recipes

Steps:

• In a food processor, process the first eight ingredients in batches until finely chopped., In a large bowl, combine the tomato juice, lemon juice, vinegar, pepper sauce, Worcestershire sauce, horseradish, garlic, seasonings and chopped vegetables. Cover and refrigerate for at least 8 hours or overnight., Just before serving, stir in oil. Garnish servings with shrimp, crabmeat and/or crawfish.

Steps:

• Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
• After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

Steps:

• 1. Once all of the vegetable are chopped, combine ingredients in a large bowl and mix well. Taste for vinegar. The gazpacho should have a definite edge of vinegar without tasting sour. Yields 4 quarts Serves 8-10 A quick lesson in cutting small cubes with photo below: 1. Cut whatever vegetable you are using into long, uniform stripes. If it's peppers and you are really compulsive you can trim the ends and cube them separately, but that level of compulsiveness is not recommended. 2. Line up the strips and cut across into small cubes. If the cubes seem too large, you can dice them-not as perfectly cubed, but perfectly fine. Optional croutons 1. Allow bread cubes to dry out at least overnight. The drying prevents bread from absorbing too much oil. 2. Preheat oven to 325 degrees. Place dried cubes in bowl. Pour oil down and around edge of bowl and toss croutons to distribute oil. Transfer oiled cubes to rimmed baking sheet. Bake on middle shelf of oven for 25 to 30 minutes until golden. Allow to cool. Add 1/2 teaspoon of coarse salt and toss. Gazpacho with optional croutons and a few torn leaves for garnish. Pass croutons on the side in a bowl with a soup spoon for your guests to add to their soup.

Steps:

• Blend tomatoes, cucumbers, bell pepper, celery and onion in a blender until slightly liquid but still having some texture to the veggies.
• In a large serving bowl, pour the blended mixture and add the remaining ingredients.
• Stir well and refrigerate for one hour before serving to allow flavors to meld.
• SERVE COLD.

Steps:

• Place the bread cubes in a small bowl and add enough water to cover. Let soak until the bread is completely saturated, about 2 minutes. Drain and squeeze dry.
• Combine the bread, tomatoes, roughly chopped cucumber, bell pepper, garlic, 1/3 cup olive oil, 2 tablespoons vinegar, coriander, 1 teaspoon salt and a few grinds of pepper in a blender. (Work in two batches if necessary.) Blend on high speed until creamy and very smooth, about 2 minutes. Strain through a fine-mesh strainer into a large bowl or 8-cup liquid measuring cup. Cover and refrigerate until very cold, at least 2 hours and up to overnight.
• Season to taste with more salt and pepper and add up to 1 more tablespoon vinegar. Ladle into serving bowls, top with the finely diced cucumber and drizzle with more olive oil. Serve chilled.