Cayenne Gazpacho Recipes

Steps:

• In a large bowl, combine all the ingredients for the soup. Refrigerate for 1 hour. Transfer to a food processor and pulse until almost pureed, leaving a little texture. Season with salt and pepper. Return to bowl, cover, and refrigerate for 1 hour before serving. Prepare topping mixture. In a medium bowl, combine all the ingredients until well blended. Season with salt and pepper. Cover and refrigerate until needed. To serve: Ladle 10 to 12 ounces into chilled soup plates. On a large serving spoon, place 1/4 cup of the topping mixture, top with 2 shrimp, and garnish with a sprig of cilantro. Carefully place in the center of the plate of soup. Place a wedge of lime on the rim of the plate.

Steps:

• In a food processor with a metal blade, combine the chopped vegetables, shallots, garlic, horseradish, and cilantro. Puree the mixture until slightly smooth. Add the vegetable juice, vodka, Worcestershire sauce, juice from 2 lemons and the liquid crab boil. Puree until the mixture is smooth. Season with cayenne, salt, and pepper. Remove the mixture from the food processor and refrigerate for 6 hours, so the flavors can marry.
• Bring a pot of salted water to a boil. Add the vegetables and blanch for 1 minute. Remove and shock the vegetables in a bowl of ice water. Remove the vegetables and pat dry.
• In a mixing bowl, whisk the extra-virgin olive oil and remaining lemon juice together. Add the herbs and whisk well. Season with salt and pepper. In a mixing bowl, toss the brunoise vegetables with 1/4 cup of the vinaigrette and season with salt and pepper. Toss each of the seafood with the remaining vinaigrette. Season with salt and pepper.
• To assemble, place a pile of each seafood in the bowls. Ladle the gazpacho into each bowl. Spoon the vegetable relish in the center of each bowl. Garnish with the herb salad.

Steps:

• Combine first 6 ingredients in processor. Using on/off turns, process until coarsely chopped. Transfer to a large bowl. Mix in vegetable juice, tomatoes, lemon juice and cayenne. Season with salt and pepper. Refrigerate soup 1 to 8 hours.
• Ladle soup into bowls. Garnish with avocado, sour cream and cilantro.

Steps:

• Process vegetables in three batches, each with a third of the cumin, salt, cayenne and vinegar, until finely chopped, placing each batch in a sieve or colander lined with a double thickness of cheesecloth over a bowl. Gather the cheesecloth edges together and tie with string. Gently press (not squeeze) to extract the gazpacho water. Refrigerate overnight and allow water to release, weighing down the vegetables with cans or weights and turning frequently.
• Taste the gazpacho water and adjust seasoning. Soften the gelatin in a bowl of cold water. Warm 1 cup of the gazpacho water over medium heat and add the softened gelatin sheets. Cook slowly until melted and then stir into the remaining gazpacho liquid. Place in a shallow pan and refrigerate until firm, about 30 minutes.
• To serve, finely chop the gelee and spoon into martini glasses. Garnish with finely diced vegetables and a sprig of the cilantro.

Steps:

• Mix together cucumber, peppers, tomatoes and onion. Add garlic, jalapenos, vinegar and olive oil. Marinate in the refrigerator for 6 to 8 hours.
• Place mixture in a blender, puree, then strain. Add salt and pepper and, if mixture is too thick, some chilled tomato juice. Garnish with whipped cream with chopped mint folded in.

Steps:

• Combine diced tomatoes, cucumber, bell pepper, green onion, jalapeno, and garlic in a large bowl. Stir in salt, cumin, oregano, cayenne pepper, and black pepper.
• Place cherry tomatoes, olive oil, lime juice, balsamic vinegar, and Worcestershire sauce in a blender. Cover and puree until smooth. Pour pureed mixture through a strainer into the tomato-cucumber mixture; stir to combine.
• Place 1/3 of the tomato mixture into the blender. Cover, turn blender on, and puree until smooth. Return pureed mixture to the remaining tomato-cucumber mixture. Stir to combine. Cover and chill in refrigerator for 2 hours.
• Season cold soup with salt and black pepper to taste. Ladle into bowls and top with basil.

Steps:

• 1. In a bowl, reserve 2 tablespoons each of the tomato, cucumber, pepper, and onion to garnish.
• 2. In the food processor or blender, purée the remaining ingredients (except the croutons) until smooth, adjusting the seasoning to taste with lemon juice, salt, and cayenne pepper.
• 3. Cover and chill thoroughly, at least 3 hours but preferably overnight. Adjust the consistency as desired with water. Serve in chilled bowls garnished with the reserved vegetables and croutons.