Golden State Gazpacho Recipes
GOLDEN SUMMER PEACH GAZPACHO
Because peaches and tomatoes are in season at the same time, I like to blend them into a cool, delicious soup. Leftovers keep well in the fridge-but they rarely last long enough to get there. -Julie Hession, Las Vegas, Nevada
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Place the first 6 ingredients in a food processor; process until blended. Add lime juice, vinegar, marinade for chicken, salt and hot pepper sauce; process until smooth. If desired, stir in sugar., Refrigerate, covered, at least 4 hours. Top servings with additional chopped peaches, cucumber and tomatoes.
Nutrition Facts : Calories 56 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 342mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
GOLDEN GAZPACHO
Escape the heat with a refreshing bowl of gazpacho. For the best color and flavor, choose deep yellow heirloom tomatoes and golden yellow squash.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 20m
Number Of Ingredients 11
Steps:
- In a food processor or blender, working in batches, combine yellow tomatoes, onion, squash, bell pepper, garlic, carrot juice, vinegar, and oil. Pulse until finely pureed. Season with salt. Refrigerate until well chilled, at least 2 hours.
- At serving time, halve, pit, and dice the avocado. Core and dice the red tomato. Serve soup in chilled bowls topped with avocado and tomato.
Nutrition Facts : Calories 215 g, Fat 15 g, Fiber 7 g, Protein 5 g
GOLDEN GAZPACHO
Provided by Food Network
Time 28m
Yield 2 servings
Number Of Ingredients 16
Steps:
- Combine all ingredients in a blender, except the garnish and blend until smooth.
- Top with garnish.
GOLDEN GAZPACHO
Steps:
- Cut kernels off cob. (You can eat fresh corn raw; it provides crunchiness.) In a large bowl, combine corn, tomatoes, onion, bell pepper, cucumber, broth, parsley, oil, salt, and black pepper. Cover and refrigerate 2 hours. Before serving, toast almonds (10 minutes in a 350°F oven). Serve soup cold and garnish with almonds and parsley.
GOLDEN STATE GAZPACHO
Many gazpacho recipes that include fruit turn out tasting more like dessert, which is fine if that's what you're into, but if you want a super-refreshing, seriously savory gazpacho, then this peach-kissed version is for you. You can't go wrong with this very simple recipe; served ice-cold, it might just be your new favorite thing to eat on a hot, sunny afternoon.
Provided by Chef John
Categories Gazpacho
Time 3h15m
Yield 6
Number Of Ingredients 17
Steps:
- Combine peaches, cucumber, onion, garlic, bell pepper, and tomatoes in a blender. Season with salt, cumin, and cayenne. Pour in vinegar, lime juice, olive oil, and water. Blend until smooth, starting with a few pulses and finishing on high speed.
- Strain soup through a fine-mesh strainer into a large bowl. Cover with plastic wrap and refrigerate until completely chilled, at least 3 to 4 hours.
- Stir soup and season to taste. Pour into serving cups and garnish with feta, diced peach, basil, and a sprinkle of cayenne.
Nutrition Facts : Calories 137.5 calories, Carbohydrate 10.7 g, Cholesterol 11.1 mg, Fat 9.9 g, Fiber 2.1 g, Protein 3.3 g, SaturatedFat 2.9 g, Sodium 794.5 mg, Sugar 2.5 g
GOLDEN STATE GAZPACHO
Many gazpacho recipes that include fruit turn out tasting more like dessert, which is fine if that's what you're into, but if you want a super-refreshing, seriously savory gazpacho, then this peach-kissed version is for you. You can't go wrong with this very simple recipe; served ice-cold, it might just be your new favorite thing to eat on a hot, sunny afternoon.
Provided by Chef John
Categories Gazpacho
Time 3h15m
Yield 6
Number Of Ingredients 17
Steps:
- Combine peaches, cucumber, onion, garlic, bell pepper, and tomatoes in a blender. Season with salt, cumin, and cayenne. Pour in vinegar, lime juice, olive oil, and water. Blend until smooth, starting with a few pulses and finishing on high speed.
- Strain soup through a fine-mesh strainer into a large bowl. Cover with plastic wrap and refrigerate until completely chilled, at least 3 to 4 hours.
- Stir soup and season to taste. Pour into serving cups and garnish with feta, diced peach, basil, and a sprinkle of cayenne.
Nutrition Facts : Calories 137.5 calories, Carbohydrate 10.7 g, Cholesterol 11.1 mg, Fat 9.9 g, Fiber 2.1 g, Protein 3.3 g, SaturatedFat 2.9 g, Sodium 794.5 mg, Sugar 2.5 g
GOLDEN GAZPACHO
A crunchy chilled dish of yellow pear tomatoes, sweet yellow peppers, garlic, and bits of red bell pepper, combined with traditional ingredients like cucumber, onion, and cilantro. Gazpacho is usually a chilled dish made of pureed or processed fruits and vegetables. We prefer to make ours thick and chunky, with plenty of garlic. This brightly colored and flavorful gazpacho is a refreshing side dish with red meat and potatoes. From "Fresh from Dover Canyon"
Provided by Mary Baker
Categories Peppers
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine the chopped tomatoes, peppers, cucumbers, onions, garlic, cilantro and jalapeno in a large bowl.
- In a small bowl, make a vinaigrette by combining the olive oil, white wine vinegar, and herbs.
- Taste the vinaigrette and add salt and pepper to taste.
- Toss the gazpacho with the vinaigrette and let it sit for several hours if possible so the garlic can permeate the olive oil and chopped vegetables.
- Serve chilled.
- Wine suggestion: A crisp, chilled sauvignon blanc or pinot gris.
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