Best Magic Bullet Gazpacho Recipes
MAGIC BULLET GAZPACHO
Make and share this Magic Bullet Gazpacho recipe from Food.com.
Provided by patnmax
Categories Vegetable
Time 11m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- First -- Add tomato, garlic, lemon juice, garlic salt, olive oil, and 1/2 of the cucumber and water to the Tall Cup.
- And -- Twist on the Cross Blade and puree the ingredients until you have a smooth soup-like consistency.
- Next -- Open cup and pour into a container.
- Then -- Dice the remainder of the cucumber. Stir the cucumber and yogurt into the container.
- Cover and chill overnight or for at least one hour. To serve, garnish soup with cilantro.
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.
BEFORE YOU KNOW IT BEAN DIP (MAGIC BULLET)
Not all bean dip comes out of that creepy little can. You can make hearty, delicious, all-natural bean dip in seconds. This dip is great both warm and cold. If you go for the warm version, try adding 1/4 cup of cheddar cheese to the ingredients before you blend it. (If you don't have room, partially mix the ingredients, then add the cheese.) Take the blade off, place the Shaker/Steamer Top on the cup and microwave for about 2-3 minutes (until warm throughout). Give the dip another quick Pulse or two, then serve immediately. The warm version goes perfectly with nachos or sliced crusty Italian bread. Courtesy of the Magic Bullet recipe booklet. TIPS: Use your favorite type of bean. Black beans can be substituted with pinto beans, white beans, whatever you're into. ** Black Bean Sauce ** Add a cup of broth to make a perfect sauce for pouring over chicken or fish. ** Black Bean Soup ** Add 2 cups of broth to make a zesty, flavorful soup -- a great way to use any leftover dip. Throw in a few shrimp for a real treat.
Provided by Sandi From CA
Categories Black Beans
Time 5m
Yield 2 1/2 cups (approx.)
Number Of Ingredients 8
Steps:
- DRAIN most of the liquid out of the canned beans.
- LOAD all the ingredients, in the order they are listed, into the tall cup.
- TWIST on the cross blade and quickly pulse until you reach the desired consistency.
Nutrition Facts : Calories 171.6, Fat 0.7, SaturatedFat 0.2, Sodium 242.5, Carbohydrate 31.2, Fiber 11, Sugar 0.5, Protein 11.2
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