Best 10 Minute Green Gazpacho And Smoky Quesadilla Recipes

Debi and Gabriele's Green Gazpacho image

Provided by Food Network

Time 1h20m

Yield 4 servings

Number Of Ingredients 10

2 cups seedless green grapes
3 scallions, roughly chopped
1 1/2 English cucumbers, peeled and cut into chunks
1 clove garlic
1 small bunch fresh parsley (leaves only)
1/2 avocado, cut into chunks
1/3 cup extra-virgin olive oil
3 tablespoons white wine vinegar
Kosher salt and freshly ground pepper
1/4 cup sliced almonds, toasted

Steps:

Pulse the grapes, scallions, cucumbers, garlic, parsley and avocado in a food processor until combined. Add the olive oil and white wine vinegar and pulse again until blended. Add 1/4 cup ice water and pulse again. Add more water if it is not at your desired consistency.
Season the gazpacho with 1 teaspoon salt and 1/4 teaspoon pepper. Refrigerate until chilled, about 1 hour. Serve topped with the toasted almonds.

Ham, Apple and Cheese Quesadilla image

Provided by Food Network Kitchen

Categories appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 10

Eight 6-inch whole wheat tortillas
Cooking spray or olive oil, for oiling tortillas
1 tablespoon spicy brown or Dijon mustard
1 cup shredded low-sodium Swiss (4 ounces)
4 ounces very thinly sliced low-sodium lean Black Forest or Virginia ham
1/2 small red onion, extra thinly sliced
Freshly ground black pepper
1 1/2 tablespoons no-sugar-added apple butter, plus more for topping, optional
2 small apples, cut into thin sticks (red and green)
Lemon juice and ground cinnamon for tossing

Steps:

Preheat the oven to 200 degrees F.
Spray 4 of the tortillas with cooking spray (or brush with olive oil). Lay the oiled tortillas on a large cutting board oiled-side down. Brush with the mustard and sprinkle with about half of the cheese. Top each evenly with a thin layer of ham, onions and some pepper, and then finish with the remaining cheese.
Brush the apple butter evenly on the remaining tortillas. Place one apple-butter tortilla on top of a ham-and-cheese tortilla (filling sides in), and firmly press the tortillas together to make a quesadilla.
Heat a large nonstick skillet over medium heat. Lay a quesadilla oiled-side down in the pan and cook until golden brown and the cheese starts to melt, about 2 minutes. Spray the top of the quesadilla with cooking spray, turn and cook until the other side browns and the cheese is melted, 2 to 3 minutes more. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining quesadillas.
Cut the quesadillas into 4 wedges and arrange on plates. Toss the apples with lemon and juice and cinnamon to taste. Serve with the apple slices.

Pan-Grilled Scallops on Green Gazpacho image

Provided by Chuck Hughes

Categories appetizer

Time 11m

Yield 5 servings

Number Of Ingredients 11

4 Lebanese cucumbers or 1/2 English cucumber, peeled and small diced
3 canned tomatillos, peels removed and, quartered, or 3 fresh tomatillos, peeled and diced
3 green onions, finely diced
1 clove garlic, peeled and minced
1/4 cup olive oil
Coarse or kosher salt
Freshly ground black pepper
5 sea scallops, shells reserved
Canola Oil, for frying
Olive oil, for drizzling
Salt and freshly ground black pepper

Steps:

To make the gazpacho: Add the diced cucumbers, tomatillos, onions, and garlic to a mixing bowl. Pour in the olive oil, and sprinkle with the salt, and black pepper, to taste. Stir to combine and set aside to allow the flavors to blend. To make the scallops: Score the scallops with a small knife in a checkerboard pattern.
In a hot pan, add enough canola oil to line the bottom and sear the scallops on both sides until barely cooked through, about 30 seconds per side. Once cooked, they should just lose their translucent color. Serve the scallops by arranging the scallop shells on a platter. Place a dollop of the gazpacho onto each shell, and then top with a single seared scallop. Add a drizzle of olive oil and, lastly, a dusting of salt, and pepper.