Best Zesty Gazpacho Recipes

ZESTY GAZPACHO SALAD

Steps:

• In a large bowl, combine the first five ingredients. In a small bowl, combine remaining ingredients. Pour over zucchini mixture; toss to coat. Cover and refrigerate for at least 4 hours.

ZESTY TEQUILA SHRIMP GAZPACHO

Steps:

• Wash vegetables.
• Chop purple onion, bell pepper, unpeeled cucumbers, celery, and tomatoes.
• Place chopped vegetables into a large bowl.
• Add finely minced garlic, olive oil, salt, and pepper, tequila and cooked shrimp; stir gently to combine all.
• Stir in lime juice and red wine vinegar.
• Stir in tomato juice and V-8 juice.
• Cover with plastic wrap and place in fridge until well chilled (about 1 hour for flavors to blend).
• To serve, ladle each portion into a serving bowl and sprinkle each with desired amount of the chopped green onion.

ZESTY GAZPACHO

Steps:

• Drain tomatoes, reserving juice. In a blender, cover and process the tomatoes, cucumber, green pepper and onion in batches until chopped. Transfer to a large bowl. , Place the vinegar, bread cubes and reserved tomato juice in blender; cover and process until smooth. Pour over vegetable mixture. Stir in the oil, salt, garlic powder, pepper and pepper sauce. Cover and refrigerate for 1-2 hours before serving.

ZESTY GAZPACHO

Steps:

• In processor/blender purée tomatoes, green bell pepper, cucumber, onion, and garlic. Blend in vinegar, oil, salt, and bread crumbs in batches. Transfer to a bowl, thin it to desired consistency with ice water. Chill covered. Garnish with minced onion, green bell pepper, cucumber, and a dollop of sour cream with black olive curls. Yum!