GREEN GRAPE GAZPACHO
Provided by Alex Guarnaschelli
Categories appetizer
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Using a paring knife, split the vanilla bean down the center and place in small saucepot with the orange and grapefruit juice. Bring to a boil, then transfer to a bowl and chill.
- Combine and puree the cucumbers, garlic and almonds with the white grape juice, honey, a generous pinch of salt and about 1/2 cup cold water in a blender. Blend in the red wine vinegar and about 3 cups of the grapes. Taste for seasoning. Transfer to a large bowl and refrigerate until ice cold, about 2 hours.
- Serve: Slice the remaining cup grapes in half. Stir the orange and grapefruit juice into the gazpacho. Serve gazpacho garnished with the remaining grapes and drizzled with the olive oil.
SUNNY'S EASY ROASTED GREEN GAZPACHO
Provided by Sunny Anderson
Time 4h30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the veggies: Heat the grill to 400 degrees F.
- Brush oil on the scallions, tomatillos and zucchini, then sprinkle them with salt and place over the direct heat of the grill. Cook, rotating or flipping occasionally, until everything chars and the tomatillos soften a bit, about 5 minutes.
- Blend and chill soup: Combine the scallions, tomatillos and zucchini in a blender, along with the yogurt, basil, cucumber, garlic, lemon juice and a nice pinch of salt. Blend until smooth. If the consistency is too thick, add a handful of crushed ice and blend; this should fix it! Taste and season with salt, then taste again. Refrigerate at least four hours or up to overnight.
- Serve. Mix the yogurt and honey in a small bowl. Serve the soup in bowls and drizzle with the yogurt mixture, and a shake or two of the hot sauce.
GREEN GAZPACHO
Blend roasted poblano and fresh cucumber and mint for a dazzling and delicious twist on gazpacho.
Provided by Food Network Kitchen
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- Roast the poblano pepper directly over a gas burner, turning, until charred all over. (Alternatively, broil the pepper.) Transfer to a cutting board to cool slightly and then peel, seed and chop. Heat the olive oil in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until softened and golden brown, 3 to 5 minutes; set aside to cool slightly.
- Put the mint, cucumbers, lemon juice, oil and garlic mixture and chopped poblano in a blender and puree until smooth. Season with salt and black pepper.
- Ladle the gazpacho into 4 small bowls and top evenly with the tomato, chives and crab or shrimp. Drizzle with oil.
GREEN GAZPACHO
A cold, no-cook soup packed with fresh vegetables!
Provided by MrsFisher0729
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Time 55m
Yield 2
Number Of Ingredients 9
Steps:
- Blend honeydew melon, cucumber, onion, avocado, jalapeno pepper, garlic, white balsamic vinegar, lime juice, salt, and black pepper in a blender until smooth. Adjust seasonings if desired and chill before serving.
Nutrition Facts : Calories 275.9 calories, Carbohydrate 36.3 g, Fat 15.1 g, Fiber 10.3 g, Protein 5.1 g, SaturatedFat 2.2 g, Sodium 47.2 mg, Sugar 22.2 g
CREAMY GREEN GAZPACHO
Provided by Joe Yonan
Categories Soup/Stew Leafy Green Tomato No-Cook Vegetarian Quick & Easy Avocado Cucumber Summer Healthy Watercress
Number Of Ingredients 15
Steps:
- Reserve one-quarter of the tomato, two cucumber chunks, two avocado chunks, and one basil leaf. Combine and finely chop for garnish.
- Stem and seed the jalapeño half and reserve the seeds. Cut the jalapeño into several pieces. Combine one or two pieces of the jalapeño with the remaining tomato, cucumber, avocado, and basil and the watercress or spinach, celery, garlic, red wine vinegar, honey, and ice cubes in a blender or the bowl of a food processor; puree until smooth. Add 1/4 cup or more water to thin the mixture, if necessary.
- Taste and season with salt, pepper, and more vinegar, if needed. If you want the soup spicier, add more of the jalapeño, a little at a time, as well as some of the seeds if desired, blending and tasting after each addition. Refrigerate until cold, then pour into a bowl and top with the reserved chopped tomato, cucumber, avocado, and basil and a drizzle of olive oil, and eat.
GREEN GAZPACHO
Provided by Julia Moskin
Categories quick, one pot, soups and stews, appetizer
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- The day before serving, combine tomatoes, lemon grass and vodka in a blender and puree until smooth. Line a sieve with cheesecloth or paper towels, set over a bowl and pour in tomato mixture. Refrigerate overnight; clear liquid will slowly drain through. Discard solids.
- In a glass or ceramic bowl, combine cucumbers, green peppers, tomatillos, vinegars, lemon juice, sugar and a generous sprinkling of salt and pepper. Refrigerate overnight.
- In a large bowl, blend marinated vegetables, avocado, chives, cilantro, parsley, scallions and tomato liquid until smooth. Taste for salt, pepper and vinegar, adding more as needed. Serve very cold.
Nutrition Facts : @context http, Calories 102, UnsaturatedFat 2 grams, Carbohydrate 16 grams, Fat 3 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 726 milligrams, Sugar 8 grams
GREEN GAZPACHO
Provided by Wayne Johnson
Categories Soup/Stew No-Cook Crab Cucumber Bell Pepper Summer Lettuce Bon Appétit
Yield Makes 4 Servings
Number Of Ingredients 14
Steps:
- Puree first 8 ingredients in food processor. Add bread and let stand until soggy, about 2 minutes. Puree until smooth. Mix in 1 1/2 cups water. Transfer gazpacho to large bowl. Cover and refrigerate at least 2 hours.
- (Gazpacho can be made up to 2 days ahead. Keep refrigerated.)
- Divide gazpacho among 4 bowls. Place thinly sliced romaine in center of each serving. Sprinkle lettuce with crabmeat and chives, then drizzle with olive oil. Serve immediately.
GREEN GAZPACHO
Try this dazzling take on the classic chilled Spanish soup - this version is made with green veg, herbs and yogurt. Add edible flower ice cubes for extra special presentation
Provided by Cassie Best
Categories Starter
Time 15m
Number Of Ingredients 14
Steps:
- Put all the ingredients, except the oil, pea shoots and ice cubes, into a food processor with a good pinch of salt and pepper and blitz, adding enough water to get a soupy consistency. Taste, and add a little more vinegar and seasoning if necessary. Chill for up to 24 hrs, or at least 2 hrs.
- To serve, divide between shallow soup bowls, float a few ice cubes in each bowl (see tip, below) and add a scattering of pea shoots and a drizzle of oil before serving.
Nutrition Facts : Calories 120 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium
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