Best Gazpacho Green Beans Recipes

SUNNY'S EASY ROASTED GREEN GAZPACHO

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.

UGLY TOMATO GREEN GAZPACHO

Steps:

• In a large bowl, mix the tomatoes, cucumber, pepper, onion, parsley, and garlic. Add the 1 ½ teaspoons of sea salt and, using your hands, mix everything together well. Set the bowl aside on your counter for ½ hour, or up to 4 hours.
• Add the vegetable broth, olive oil, white balsamic and lime juice to the bowl with the veggies. Working in batches puree the soup until it is quite smooth. Taste and add more salt as needed.
• Either serve immediately with some or all of the garnishes, or transfer the soup to large jars and chill it in your fridge for up to 3 days.

SOUTH BEACH GAZPACHO

Steps:

• Combine all ingredients in a glass or stainless steel bowl. Cover and refrigerate overnight.

SO-EASY GAZPACHO

Steps:

• In a large bowl, combine all ingredients. Cover and refrigerate until chilled, at least 4 hours.

DEBI AND GABRIELE'S GREEN GAZPACHO

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.

GREEN GAZPACHO

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.

GAZPACHO GREEN BEANS

Steps:

• Cook green beans in a large pot of well-salted boiling water, uncovered, until just tender, 5 to 7 minutes. Drain, then chill in an ice bath. Spread on paper towels to dry.
• Heat a dry heavy medium skillet (not nonstick) over medium heat until hot, then cook whole tomatoes, green pepper, and garlic, turning with tongs, until all are blackened in spots, about 10 minutes.
• Coarsely chop tomatoes, green pepper, and garlic. Reserve 1/2 cup chopped tomato and purée remaining tomatoes, green pepper, and garlic in a blender with vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper until smooth. With motor running, drizzle in oil.
• Transfer gazpacho to a bowl and quick-chill in an ice bath until cold.
• Toss green beans with gazpacho and serve sprinkled with reserved chopped tomato.