GAZPACHO
For fresh veggie-packed refreshment, try Ina Garten's Gazpacho soup recipe from Barefoot Contessa on Food Network; it's best served cold on a hot summer day.
Provided by Ina Garten
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
QUICK & EASY GAZPACHO
I really enjoy gazpacho a lot. Sometime I make this soup on Sunday evening and then take it to school for lunch all week. The crunchy vegetables in the tomato base just add a healthy item to my menu.-Susan Ferrell, Tampa, Florida
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the Clamato juice, tomatoes, green pepper, cucumber, celery, onion, oil, vinegar, parsley, chives, garlic, pepper, Worcestershire sauce and salt. Cover and refrigerate for at least 4 hours. Serve with croutons if desired.
Nutrition Facts : Calories 114 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 611mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
SO-EASY GAZPACHO
My daughter got this recipe from a college friend and shared it with me. Now I serve it often as an appetizer. It certainly is the talk of any party. -Lorna Sirtoli, Cortland, New York
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine all ingredients. Cover and refrigerate until chilled, at least 4 hours.
Nutrition Facts : Calories 146 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 387mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
EASY-PEASY GAZPACHO
Gazpacho a fun summertime dish. Using the food processor makes it quick and easy, no cooking means no heating up the kitchen. Use already chilled veggies for a quick fix or make it ahead of time and let the flavors meld. Leftovers are better than the first go-round. Although there are a lot of recipes out there that call for various seasonings, I only use salt and pepper in mine to let the freshness of the veggies shine through. Sometimes, I'll add some salad shrimp or diced avocado to jazz it up a bit.
Provided by SuburbanCat
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Place tomato chunks into the bowl of a food processor. Pulse until finely chopped. (There will be some slightly larger chunks left while some of it will liquefy.) Pour into a large mixing bowl.
- Repeat process with cucumber and bell pepper.
- Place onion and garlic in food processor. Pulse until liquefied. Add to other ingredients in mixing bowl.
- Mix together all ingredients, adding salt and pepper to taste.
- Chill thoroughly before serving.
Nutrition Facts : Calories 58.2, Fat 0.5, SaturatedFat 0.1, Sodium 593.2, Carbohydrate 13.2, Fiber 3.3, Sugar 7.2, Protein 2.5
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