YELLOW TOMATO GAZPACHO
Yellow tomato gazpacho soup is the epitome of summer. This chilled soup is ice cold, silky smooth and bright yellow with a small kick.
Provided by Samantha Ferraro
Categories Appetizer
Time 1h
Number Of Ingredients 11
Steps:
- In a medium sized bowl, roughly tear up bread and add enough water to cover. Allow bread to soak for 15 minutes.
- After about 15 minutes, squeeze the excess water out of the bread. Add all the chopped vegetables, garlic and olive oil to the bread bowl and toss together to combine, making sure everything is evenly coated with olive oil. Season with salt and pepper and let everthing marinate for another 15 minutes.
- In a food processor or blender, blend together the vegetable mixture until pureed and there are no large peices of bread or vegetable. Add a few dashes of redwine vinegar and season with a good amount of salt and pepper. Taste for seasoning and give it one bland pulse.
- For a silky smooth texture, pour the gazpacho soup through a fine mesh strainer pushing down on the pulp to get as much liquid as possible.
- Chill gazpacho for at least 30 minutes before serving and once ready, pour pour in bowls and garnish with an extra drizzle of olive oil, chopped vegetables and fresh oregano.
Nutrition Facts : Calories 316 kcal, Carbohydrate 39 g, Protein 9 g, Fat 15 g, SaturatedFat 2 g, Sodium 311 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
AVOCADO AND HEIRLOOM TOMATO GAZPACHO
Gazpacho is like salsa's big sister (many of the ingredients are the same), but "gazpacho" is much more fun to say. For a twist on textures, I leave a small portion of the soup in chunky, diced pieces and blend the rest with creamy avocado until velvety smooth.
Provided by Food Network
Categories side-dish
Time 3h20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large bowl, combine the bell peppers, cucumber, shallot, garlic, tomatoes, parsley, lime juice, hot sauce, vinegar, oil, and 1/2 teaspoon each salt and pepper. Measure 1/2 cup of this mixture and set aside.
- In a blender, pulse the remaining veggies with the avocado until the mixture is creamy and smooth. Season to taste with additional salt and pepper. For a more acidic soup, add another dash of vinegar.
- Refrigerate for several hours before serving. Top each portion of soup with a spoonful of the reserved chopped veggies and a dollop of Greek yogurt.
"CUISINART" YELLOW TOMATO GAZPACHO
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a blender, or a food processor fitted with a metal blade, combine the yellow peppers and cucumbers, puree. Transfer to a large bowl. Add the onion and garlic to the blender or food processor and again puree. Combine with the yellow pepper mixture. Finally, place the yellow tomatoes in the blender or processor and puree to desired consistency; some like the puree smooth, while others prefer it chunky. Mix the tomatoes in with the other vegetables. Stir in the vinegar, the oil and the ice cubes if using. Season to taste with salt and pepper. Cover and chill.
AVOCADO GAZPACHO
Chunks of fresh avocado are combined with a fresh, bright broth to make a refreshing chilled soup.
Provided by LUNATERIAN
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Time 3h30m
Yield 8
Number Of Ingredients 15
Steps:
- Mix tomato-vegetable juice, vegetable broth, tomatoes, avocados, cucumber, canned tomatoes with juice, green bell pepper, red bell pepper, olive oil, green onions, lemon juice, cilantro, vinegar, hot pepper sauce, salt, and black pepper together in a large bowl. Cover and chill for at least 3 hours before serving to allow flavors to blend.
Nutrition Facts : Calories 287.4 calories, Carbohydrate 21 g, Fat 23.1 g, Fiber 10.4 g, Protein 4.5 g, SaturatedFat 3.3 g, Sodium 392.2 mg, Sugar 7.3 g
TOMATILLO, TOMATO AND AVOCADO GAZPACHO
Avocados contribute a creamy texture to this spicy gazpacho.I wanted to make this with tomatillos only, but found that what makes a great salsa doesn't necessarily make a great gazpacho. So I added tomatoes to the creamy mixture. I don't like the color as much, but I love the taste. If you can find green zebra tomatoes, use them for the nice green color. Make sure to strain this because the tomatillo seeds won't blend.
Provided by Martha Rose Shulman
Categories soups and stews, appetizer
Time 30m
Yield Serves 6
Number Of Ingredients 13
Steps:
- Place the tomatillos in a saucepan and cover with water. Bring to a boil, reduce the heat and simmer 8 to 10 minutes, flipping them over halfway through, until olive green and softened. Drain and transfer to a blender.
- Meanwhile put the onion slices in a bowl, cover with cold water and add a few drops of vinegar. Let sit for 5 minutes while you prepare the remaining ingredients. Drain and rinse with cold water. Cut in half or into smaller pieces.
- Add the onions and remaining ingredients plus a cup of cold water and blend until smooth. You will probably have to do this in two batches. Strain through a medium strainer, taste and adjust seasonings. Chill for two hours or longer. Garnish each bowl with chopped cilantro and a few drops of lime juice.
Nutrition Facts : @context http, Calories 152, UnsaturatedFat 9 grams, Carbohydrate 13 grams, Fat 12 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 493 milligrams, Sugar 6 grams
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