Fire Roasted Gazpacho With Tropical Twist Recipes
FIRE-ROASTED TOMATO GAZPACHO
Bring a taste of Spain to your table tonight with great-tasting gazpacho featuring fire-roasted tomatoes, cucumber, pepper, onion and cilantro.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 1h15m
Yield 4
Number Of Ingredients 7
Steps:
- In food processor, place all ingredients. Cover; process with quick on-and-off motions until mixture is coarsely pureed.
- Cover; refrigerate at least 1 hour to blend flavors before serving.
Nutrition Facts : Calories 50, Carbohydrate 10 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 7 g, TransFat 0 g
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.
SPEEDY GAZPACHO
Fire-roasted salsa adds depth of flavor to this fat-free soup; it can usually be found in the supermarket deli case.
Yield Makes 6 to 8 servings
Number Of Ingredients 8
Steps:
- Working in 2 batches and using on/off turns, finely chop cucumber and bell pepper in processor. Add 2 cups tomato juice and remaining ingredients; blend to coarse puree. Season to taste with salt. Transfer to bowl. Cover and chill 2 hours for flavors to develop. Mix in more tomato juice by 1/4 cupfuls if too spicy.
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- Place the unpeeled garlic cloves in a small skillet over medium heat; cook, turning occasionally, until soft and blackened in spots, about 10 to 15 minutes. Cool, then remove skins (they should slip right off) and scrape off any char.
- Add the peeled roasted garlic to the bowl of a food processor fitted with a metal blade; pulse, scraping down sides as necessary, until garlic is finely puréed. Add the chopped tomatoes and pulse until coarsely chopped. Do not overmix; the soup should be slightly chunky. Transfer the tomato mixture to an extra large bowl. Add the red bell peppers and cucumbers to the food processor and pulse until coarsely chopped; add to the bowl with the tomato mixture. Stir in the tomato juice, olive oil, red wine vinegar, salt, pepper and Tabasco. Taste and adjust seasoning if necessary. Cover the bowl with saran wrap and chill until ready to serve. The longer it sits, the better it tastes. Serve cold.
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