Zesty Green Gazpacho Recipes

Steps:

• In a large bowl, combine the first five ingredients. In a small bowl, combine remaining ingredients. Pour over zucchini mixture; toss to coat. Cover and refrigerate for at least 4 hours.

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.

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:

• Finely chop about half of one cucumber and half of the bell pepper and set aside. Coarsely chop the rest and place in a food processor along with the lettuce, scallions, and cilantro. Process until pureed, with a little texture remaining. Transfer to a large serving container.
• Stir in the reserved cucumber and bell pepper, followed by the salsa verde, chili pepper, lime juice, cumin, sour cream, and 1 cup rice milk. Stir well to combine. Add more rice milk as needed to give the soup a slightly thick consistency.
• Season with salt and pepper. Serve at once, or cover and refrigerate for an hour or so, until thoroughly chilled.
• Per serving:
• Calories: 100
• Total fat: 2g
• Protein: 5g
• Fiber: 3g
• Carbohydrate: 17g
• Cholesterol: 0mg
• Sodium: 200mg