Gazpacho #1

[Guest guest]

I found quite a few Gazpacho recipes and am sending them in 3 sets. As far as

Thai food -- you're in luck! For our Ethnic Day on Tuesday, June 22nd -- Thai

food is featured! However, everyone is welcome to post whatever recipes they

want on whatever day -- you don't have to " stick with " the theme.

 

* Exported from MasterCook *

 

Gazpacho

 

Recipe By : Cole Publishing Group Recipe Collection

Serving Size : 8 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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46 ounces tomato juice

1 cup rich vegetable broth

1 cup cream sherry

1/2 red onion -- cut into thin rings

2 stalks celery -- diced

1/2 red bell pepper

seeded and cut into thin strips

1/2 green bell pepper

seeded and cut into thin strips

1 long fresh mild green or yellow chile

seeded and cut into thin rings

1/2 large cucumber -- peeled and diced

1 large tomato -- diced

2 avocados -- diced

1/2 cup sliced mushrooms

2 1/2 ounces sliced black olives -- drained

4 ounces diced peeled green chiles

4 green onions and tops -- minced

1/4 cup minced fresh parsley

1 tablespoon minced cilantro

1/8 teaspoon ground cumin

freshly ground black pepper -- to taste

1 cup prepared hot chunky salsa

1/4 cup olive oil

1 cucumber -- for garnish

3 lemon slices -- for garnish

salsa, Tabasco sauce, and lemon wedges -- for

accompaniment

 

In a large serving bowl, combine all ingredients except salsa, olive oil,

garnishes, and accompaniment; chill thoroughly. Stir salsa and oil into

gazpacho. Using a fork with sharp tines, firmly drag it down sides of cucumber

to score skin. Cut into rings. The edge of each slice will be jagged. Float

cucumber rings and lemon slices on top of gazpacho and serve ice-cold. Accompany

with salsa, Tabasco sauce, and lemon wedges.

 

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NOTES : Yield: 8 as a main dish or 16 as a side dish.

 

 

 

Nutr. Assoc. : 0 117 1363 0 0 0 0 0 0 2607 0 0 0 0 0 0 2607 3585 0 0 0 0

1325 0 0 0 0

 

* Exported from MasterCook *

 

Gazpacho

 

Recipe By : Elizabeth Powell

Serving Size : 6 Preparation Time :2:00

Categories : Soups & Stews Healthy And Hearty

Vegetables Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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4 cups red ripe tomatoes -- chopped

1 cup cucumber -- chopped

1 cup large bell peppers -- chopped

1/2 cup onion -- chopped

1 clove garlic

1 cup bread crumbs

1/4 cup olive oil

1 tablespoon balsamic vinegar

1/2 teaspoon salt

1/4 teaspoon white pepper

 

Puree vegetables in blender or food processor. Press through sieve to

remove seeds. Puree bread crumbs with olive oil and vinegar. Blend into

vegetable puree and season with salt and pepper. Chill well.

 

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* Exported from MasterCook *

 

Gazpacho

 

Recipe By : Canyon Ranch

Serving Size : 8 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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1/2 cup peeled and diced cucumbers

3/4 cup peeled and diced red and green bell

-- peppers

3/4 cup diced onion

1 cup plum tomatoes -- peeled and diced

2 1/2 cups tomato juice

2 garlic cloves -- pressed or minced

1/4 teaspoon freshly ground black pepper

1/4 teaspoon vegetarian worcestershire sauce

2 tablespoons fresh lemon juice

chopped chives or scallion tops for

-- garnish

2 lemons -- cut into 4 wedges

-- each, for garnish

 

1. Combine all the ingredients, except the chives or scallion tops and lemon

wedges, and mix thoroughly. Pour the soup into a container, cover tightly,

and refrigerate until cold.

 

2. Serve in chilled bowls and garnish with the chopped chives or scallion

tops and lemon wedges.

 

Makes 8 servings

 

* Each 1/2 cup serving contains approximately: Calories: 29; Fat: negligible;

Cholesterol: 0; Sodium: 336 mg; Carbohydrates: 7 g; Protein: 1 g

 

Canyon Ranch comments: This cold soup is so popular at Canyon Ranch that we

keep it on our menus all year round. It is better if made the day before you

plan to serve it so that the flavors can marry.

 

Shared by Carriej999

 

 

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* Exported from MasterCook *

 

Gazpacho

 

Recipe By : Vegetarian Times Magazine, August 1998, page 50

Serving Size : 8 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

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6 ripe medium tomatoes

cored and coarsely chopped

2 cloves garlic -- crushed

2 medium cucumbers -- peeled

1 medium red onion

1 large green bell pepper

2 cups bottled tomato juice

1/2 cup fresh lemon or lime juice

2 tablespoons extra-virgin olive oil

1/4 teaspoon cayenne pepper

3/4 teaspoon salt

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh cilantro

1 large golden tomato

Croutons for garnish -- (optional)

 

MAKES 8 CUPS DAIRY-FREE

 

Hailing from the Andalusian region of southern Spain, this soup is open to

many interpretations, but most recipes re commend serving it well chilled.

It's a great recipe to showcase the wonderful flavor of heirloom tomatoes.

And not only is it low in fat, it has lots of vitamins A and C too.

 

In blender or food processor, combine chopped tomatoes, 1 clove garlic and

process until smooth. Strain puree through sieve into large nonreactive bowl.

 

Coarsely chop 1 cucumber, 1/2 the onion and 1/2 the bell pepper. Add

chopped vegetables to blender or food processor along with 1/2 cup tomato

juice. Process until pureed. Strain puree through sieve into the bowl.

 

In blender or food processor, combine remaining 11/4 cups tomato juice,

lemon juice, oil, remaining garlic, cayenne and salt. Process until smooth

and strain into bowl. Stir in basil and cilantro.

 

Finely dice golden tomatoes, remaining cucumber, onion and bell pepper.

Add to bowl and stir to mix. Cover and refrigerate at least 4 hours or

until thoroughly chilled. Serve with croutons if desired.

 

PER SERVING: 93 CAL.; 2G PROT.; 4G TOTAL FAT (0 SAT. FAT); 14G CARB.; 0

CHOL.; 329 MG SOD.; 2G FIBER.

 

 

 

 

 

 

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