Best Aparagus Gazpacho Verde Recipes
GAZPACHO VERDE
Based on a recipe I discovered in The Moosewood Restaurant Kitchen Garden by David Hirsch. Refreshing as the tomato-based version, this one takes advantage of produce available earlier in the season. Other greens, such as arugula, and herbs can be included. The original recipe calls for fresh dill, but I did not have any in the garden. If you don't have nasturtiums, add a couple of fresh, red radishes instead.
Provided by soup nut
Categories Spinach
Time 21m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Bring the water to boil. Add the spinach and 3 chopped scallions and simmer 1 minute. Drain and rinse with cold water to stop the cooking and preserve the bright green color. Transfer to a blender with all but the last three ingredients. Blend until smooth. Add the finely chopped scallion and diced cucumber. Chill until very cold. To serve, ladle into bowls and float a lime slice on top. Garnish with a nasturtium flower.
Nutrition Facts : Calories 69, Fat 3.7, SaturatedFat 0.6, Sodium 182.7, Carbohydrate 8.9, Fiber 2, Sugar 3.2, Protein 2.4
BEST GAZPACHO
More of a drink than a soup, served in frosted glasses or chilled tumblers, gazpacho is perfect when it is too hot to eat but you need cold, salt and lunch all at the same time. Gazpacho is everywhere in Seville, Spain, where this recipe comes from, but it's not the watered-down salsa or grainy vegetable purée often served in the United States. This version has no bread and is a creamy orange-pink rather than a lipstick red. That is because a large quantity of olive oil is required for making delicious gazpacho, rather than take-it-or-leave it gazpacho. The emulsion of red tomato juice, palest green cucumber juice and golden olive oil produces the right color and a smooth, almost fluffy texture.
Provided by Julia Moskin
Categories dinner, easy, lunch, quick, soups and stews, appetizer
Time 20m
Yield 8 to 12 servings, about 1 quart
Number Of Ingredients 8
Steps:
- Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.
- With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.
- Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.
- Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired, or in a bowl. A few drops of olive oil on top are a nice touch.
Nutrition Facts : @context http, Calories 122, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 11 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 365 milligrams, Sugar 4 grams
THE BEST GAZPACHO
Ripe tomatoes, crisp cucumber and red bell peppers come together to make a delightfully refreshing version of classic gazpacho. We added a touch of sherry vinegar for acidity, which plays nicely with sweet, ripe tomatoes. Hearty white bread adds body and creates the perfect creamy texture. Top with diced cucumber and a drizzle of olive oil for a light soup you'll want to make all summer long.
Provided by Food Network Kitchen
Categories appetizer
Time 2h25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place the bread cubes in a small bowl and add enough water to cover. Let soak until the bread is completely saturated, about 2 minutes. Drain and squeeze dry.
- Combine the bread, tomatoes, roughly chopped cucumber, bell pepper, garlic, 1/3 cup olive oil, 2 tablespoons vinegar, coriander, 1 teaspoon salt and a few grinds of pepper in a blender. (Work in two batches if necessary.) Blend on high speed until creamy and very smooth, about 2 minutes. Strain through a fine-mesh strainer into a large bowl or 8-cup liquid measuring cup. Cover and refrigerate until very cold, at least 2 hours and up to overnight.
- Season to taste with more salt and pepper and add up to 1 more tablespoon vinegar. Ladle into serving bowls, top with the finely diced cucumber and drizzle with more olive oil. Serve chilled.
GAZPACHO
Provided by Food Network Kitchen
Categories appetizer
Time 1h20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- On a cutting board, lightly sprinkle the garlic with a pinch of salt and smash it into a paste with the flat side of a large knife.
- Mix the smashed garlic, tomatoes, roughly chopped cucumbers, scallions, bell peppers, jalapenos, parsley and mint in a large bowl. Add salt and pepper to taste. Stir in the olive oil and sherry, and toss well.
- Add half of the vegetable mixture to a blender and pulse. Add half of the tomato juice and 2 ice cubes. Pour into a large bowl. Repeat with the remaining ingredients. Refrigerate for at least 1 hour for the flavors to come together.
- Divide among chilled soup bowls, drizzle with olive oil, garnish with cubed cucumbers, if using, and serve.
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What is Asparagus Gazpacho Verde Recipes?
Asparagus Gazpacho Verde Recipes, as the name suggests, is a variation of the traditional gazpacho soup that incorporates asparagus and green vegetables. Gazpacho is a classic Spanish soup that is served chilled and is typically made with tomatoes, cucumbers, bell peppers, onion, garlic, and bread. It is a perfect summer meal that is refreshing, light, and packs a lot of flavors. Asparagus Gazpacho Verde Recipe is a spin on this soup that uses fresh asparagus, green onions, green bell peppers, cucumber, and arugula in addition to the traditional gazpacho ingredients. The result is a soup that is creamy, tangy, and slightly sweet with a hint of bitterness. Moreover, it is perfect for those who are looking for a unique and healthy way to use asparagus.What are the benefits of Asparagus Gazpacho Verde Recipes?
Asparagus Gazpacho Verde Recipes is a delicious and wholesome soup that offers numerous health benefits. Here are some of the benefits of this soup:1. Rich in Nutrients:
Asparagus is a highly nutritious vegetable that is an excellent source of vitamins, minerals, and antioxidants. It is a rich source of Vitamin K, folate, potassium, and Vitamin C. The green vegetables used in the soup, such as cucumber, bell peppers, and arugula, also add to the nutrient value of the soup.2. Low in Calories:
Asparagus Gazpacho Verde Recipe is low in calories and is an excellent meal option for those who are watching their weight. Asparagus has a high fiber content, which helps to keep you full for longer, reducing the need for snacking.3. Easy to Digest:
Gazpacho is a cold soup, and therefore, it is easy to digest. Asparagus is also considered a digestive aid and has been used for centuries to relieve digestive issues such as bloating and gas.4. Anti-Inflammatory Properties:
The green vegetables used in the Asparagus Gazpacho Verde Recipe are packed with antioxidants and have anti-inflammatory properties. This means that this soup can help to reduce inflammation in the body and promote overall health.How to make Asparagus Gazpacho Verde Recipe?
Here is a step-by-step recipe for making Asparagus Gazpacho Verde Recipe: Ingredients: - 1 lb asparagus - 2 cups cucumber, peeled and chopped - 1 green bell pepper, chopped - 1 bunch green onions, chopped - 2 cloves of garlic, minced - 1 cup arugula - 2 slices of bread, crust removed and cubed - 2 cups vegetable broth - 1/4 cup olive oil - 2 tbsp red wine vinegar - Salt and pepper to taste Instructions: 1. Steam the asparagus until tender and then shock them in ice water to stop the cooking process. 2. In a blender, combine the cooked asparagus, cucumber, green bell pepper, green onions, garlic, arugula, and bread cubes. 3. Add the vegetable broth, olive oil, and red wine vinegar and blend until smooth. 4. Season with salt and pepper to taste. 5. Chill the soup in the refrigerator for at least 1 hour to let the flavors meld together. 6. Before serving, drizzle with olive oil and garnish with chopped parsley or croutons, if desired.Conclusion
Asparagus Gazpacho Verde Recipes is a refreshing and healthy meal option that is perfect for summertime. It is packed with nutrients, low in calories, and easy to digest. Moreover, it is easy to make and can be customized to suit individual tastes. So, next time you have a craving for a light and healthy meal, give this recipe a try, and you won't be disappointed.
Asparagus gazpacho verde is a delicious and refreshing soup that is perfect for any season. It is a unique take on the classic Gazpacho soup, which is traditionally made with tomatoes, peppers, cucumber, and bread. This version adds asparagus and spinach into the mix, making it an excellent source of vitamins and minerals. Here are some valuable tips to keep in mind when making asparagus gazpacho verde recipes.