Spicy Tropical Gazpacho Recipes

Steps:

• Working in batches, place mangoes, cucumbers, buttermilk, lime juice, and vinegar in a blender; puree until smooth. Season with salt and, if using, hot sauce. Refrigerate until chilled, about 1 hour. Serve gazpacho with lime wedges and basil, if desired.

Steps:

• Place 1 cup cucumber, 1/2 cup celery, 1/2 cup green onions and half of chilies in small bowl and reserve.
• Working in batches, coarsely puree remaining cucumber, celery, green onions, chilies and next 7 ingredients in blender. Pour into large bowl. Mix in reserved vegetables. Season with salt and pepper. Chill at least 6 hours and up to 1 day.

Steps:

• Combine all the ingredients in a food processor or blender, and pulse 4 times or until combined.
• Cover and chill.

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.

Steps:

• ONE DAY AHEAD:.
• Place olive oil in a 5-quart saucepan over medium heat.
• When oil is hot, add onions, red and green peppers and garlic. Saute until soft, about 7 minutes.
• Add tomato juice, V-8 juice, Clamato juice, chicken broth, parsley, basil and chives.
• Season with salt and pepper to taste.
• Raise heat to high and bring mixture to boil.
• Immediately remove from heat and add tomatoes and cucumber.
• Stir to combine.
• Transfer soup to a covered container and refrigerate overnight to marry flavors.
• TO SERVE:.
• Transfer soup to individual bowls.
• Serve soup cold with sides of bread, cheese, croutons, or crackers.
• NOTE: The secret to a good gazpacho is the harmonious marriage of flavors. This soup is best at peak harvest season, when vine-ripened tomatoes, peppers, and cucumbers are available.

Steps:

• Combine all the ingredients in a food processor or blender, and pulse 4 times or until combined. Cover and chill. Serving Size: 1 cup