SPICY GAZPACHO
If you think cold soup isn't for you, this spicy gazpacho may change your mind. We loved the mix of vegetables and seasonings in this recipe. It's fresh and has a kick of spice. Very refreshing on a hot summer day.
Provided by Sandra McGrath
Categories Other Soups
Time 20m
Number Of Ingredients 19
Steps:
- 1. Put the ingredients in a large bowl and stir to combine.
- 2. Place 1/2 the mixture in a blender and pulse until roughly chopped but not pureed. Do the same for the second half or if you like chunky, leave it and mix together with the blended mixture.
- 3. Place in the refrigerator for at least half an hour to chill before serving.
- 4. Top with your favorite topping and serve with grilled bread or croutons if preferred. Enjoy!
AVOCADO GAZPACHO
These days in Spain, chefs are being fanciful with their gazpachos. This has the tangy flavor of traditional gazpacho andaluz but a creamy texture.
Provided by Martha Rose Shulman
Categories dinner, weekday, soups and stews, main course
Time 10m
Yield Serves four
Number Of Ingredients 16
Steps:
- Combine the avocado, tomatoes, garlic, onion, olive oil, vinegar, paprika and salt in a blender, and blend until smooth. Taste and adjust seasonings. Pour into a bowl or pitcher, thin out as desired with ice water, cover and chill for several hours.
- Meanwhile, prepare the garnishes, if using. Place them in small bowls on a platter. Serve it in bowls, and pass the tray of garnishes.
Nutrition Facts : @context http, Calories 191, UnsaturatedFat 11 grams, Carbohydrate 16 grams, Fat 14 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 805 milligrams, Sugar 6 grams
AVOCADO GAZPACHO WITH SPICED CROUTONS
Provided by Food Network
Time 47m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Make spiced croutons up to 2 days ahead. Store in an airtight container.
- In a blender, puree cucumbers, lime juice, 1/2 cup broth, 1/2 cup cilantro leaves, jalapeno, green onions, and 1 of the avocados, diced. Season, to taste, with salt. Cover and refrigerate for about 2 hours or until next day.
- To serve, thin gazpacho with additional broth if desired. Dice remaining avocado finely and add to gazpacho base. Pour into bowls and garnish with cilantro leaves and croutons.
- Preheat an oven to 450 degrees F. Cut bread into small cubes and spread on a baking sheet. Toast in oven until crisp and golden, about 10 minutes. Melt butter and stir in ground chile powder, salt, ground cumin, thyme, and pepper to taste. Pour over bread cubes and toss to coat. Return to oven and toast 5 minutes more.
YELLOW TOMATO GAZPACHO WITH CILANTRO OIL AND AVOCADO
Steps:
- Squeeze tomato juices and seeds into strainer set over bowl. Press on seeds to extract all juice. Chop tomatoes. Set aside 1/2 cup chopped tomatoes, 1/4 cup cucumber, and 1/4 cup bell pepper.
- Combine remaining tomatoes, cucumber, and bell pepper in processor. Add tomato juices, onion, orange juice, oil, vinegar, garlic, and jalapeño; process until smooth. Season with salt and pepper. Transfer soup to bowl; add reserved vegetables. Cover and chill overnight.
- Divide soup among 6 bowls. Drizzle with cilantro oil. Sprinkle with avocado.
SPICY AVACODO CILANTRO GAZPACHO
Make and share this Spicy Avacodo Cilantro Gazpacho recipe from Food.com.
Provided by RayleneHernandezRey
Categories Mexican
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- cut & clean your onion set aside.
- clean & take out your seeds of your Serrano chili & your jalapeno chili dice into small pieces you don't have to be exact they are going into the blender.
- now bring these 3 ingredients to a heated skillet with 1 tsp of olive oil cook till tender you don't want to brown just soften them.
- cut and core your avocado's set a side, clean & chop your cilantro set aside.
- once you onions, & chili's have soften add your 2 cans of chicken broth to them and heat & turn off & let cool.
- now add your avocado's cilantro,salt,garlic salt,cumin, & cooled veggies & broth to avocado's. Blend till creamy, strain your mixture add your 2 squeezed limes at that time. Top with low fat sour creme if desired & fresh pepper to top.serve at chilled or room tempature.
Nutrition Facts : Calories 544.4, Fat 45.8, SaturatedFat 6.9, Cholesterol 0.5, Sodium 380.1, Carbohydrate 35.6, Fiber 22.1, Sugar 4.3, Protein 11.1
GAZPACHO WITH JALAPEñO AND CILANTRO
Steps:
- Combine 1 cup tomato juice, half of tomatoes, half of cucumber, and half of bell pepper in blender. Puree until smooth. Pour into large bowl. Stir in remaining tomatoes, cucumber, and bell pepper; add onion, cilantro, parsley, lemon juice, green onion, jalapeño, and garlic. Transfer 1 cup mixture to blender. Add 2 1/2 cups tomato juice to blender and puree. Pour back into large bowl and stir to combine. Thin with additional tomato juice, if desired. Season with salt and pepper. Cover; chill 2 hours. (Can be made 1 day ahead. Keep chilled.)
- Serve cold.
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