Best Colonial Williamsburg Gazpacho Recipes

King's Arms Tavern Cream of Peanut Soup image

Provided by luvinlif2k

Time 1h30m

Yield 10-12 serving(s)

Number Of Ingredients 8

1 medium onion, chopped
2 stalks celery, chopped
1/4 cup butter
3 tablespoons all-purpose flour
2 quarts chicken broth or 2 quarts chicken stock
2 cups smooth peanut butter
1 3/4 cups light cream
peanuts, chopped

Steps:

Nutrition Facts : Calories 471.1, Fat 39.9, SaturatedFat 13.7, Cholesterol 39.9, Sodium 898.4, Carbohydrate 15.4, Fiber 3.5, Sugar 6, Protein 18.5

Christiana Campbell's Tavern's Wassail image

Provided by Lvs2Cook

Time 35m

Yield 20 serving(s)

Number Of Ingredients 10

Steps:

Combine the sugar, cinnamon sitcks, lemon slices, and water in a large saucepan and bring to a boil over high heat. Boil for 5 minutes and strain. Discard cinnamon sticks and lemon slices.
Pour the pineapple juice, orange juice, lemon juice, wine and sherry into a large saucepan and simmer over medium heat for several minutes. Do not bring to a rolling boil!
Combine the wine mixture and sugar syrup in a serving bowl. Ladle into mugs and garnish with lemon slices.
Serve hot.

Nutrition Facts : Calories 174.6, Fat 0.1, Sodium 6.7, Carbohydrate 19.9, Fiber 0.1, Sugar 15.7, Protein 0.4

Colonial Williamsburg Gazpacho image

Provided by hungerbuster

Time 20m

Yield 8 serving(s)

Number Of Ingredients 13

4 cucumbers, peeled, seeded and cut into l-inch slices
1/2 large onion, peeled and diced
1/2 stalk celery, sliced
1/2 green pepper, seeds removed and cut into strips
1 large ripe tomatoes, peeled and seeded
1 garlic clove, peeled and minced
1 1/4 cups broken pieces white bread
2 tablespoons extra virgin olive oil
1 cup water
2 tablespoons red wine vinegar
1/2 teaspoon salt
2 cups tomatoes or 2 cups v 8 vegetable juice
fresh ground black pepper

Steps:

Pass the cucumbers, onion, celery, green pepper, tomato, garlic and bread through the small die of a meat grinder, or chop finely (but do not puree) in a food processor fitted with the steel blade, using on and off pulsing action.
Combine with the remaining ingredients, season to taste and stir well. Serve very chilled.
Note: The soup can be made up to a day in advance and refrigerated, tightly covered.

Nutrition Facts : Calories 85.5, Fat 3.9, SaturatedFat 0.6, Sodium 192.2, Carbohydrate 12.4, Fiber 2, Sugar 5.2, Protein 2.2