Gazpacho #3

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* Exported from MasterCook *

 

Indian Gazpacho

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Indian Appetizers

Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

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6 lg Tomatoes, blanched, skinned

1 lg Red onion

1 lg Green or red bell pepper

2 bn Radishes, trimmed

3 lg Carrots

3 lg Celery ribs

2 md Cucumbers, unpeeled

2 ea Hot green chilies, seeded

6 lg Garlic cloves, peeled

2 tb Olive oil

1/2 c Tomato paste

6 1/4 c Vegetable stock

1 3/4 c Dry red wine

Salt

 

Chop all vegetables & put in large bowl with the rest of the ingredients.

Stir well. Blend in stages until there are no vegetable chunks left, but

don't let the soup become too thin. Add salt to taste & chill before

serving.

 

Adapted from Ismail Merchant, " Indian Cuisine "

 

 

 

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* Exported from MasterCook *

 

Make-ahead Gazpacho

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

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2 Cups Vegetable Stock

2 Cups Tomato juice

2 Tablespoons Lemon juice

2 Tablespoons Green taco sauce

1 Teaspoon Sugar

1/2 Teaspoon Garlic Powder

1/8 Teaspoon Pepper

Cucumber

Green pepper

Large tomatoes

Green onions

 

Cucumber, peeled, seeded, and coarsley chopped Green pepper, seeded and diced

Tomatoes, peeled and coarsely chopped Green onions (including tops) thinly

sliced In a 3-quart pan over medium heat, combine stock, tomato juice, lemon

juice, taco sauce, sugar, garlic salt, and pepper. Leave uncovered and bring to

a boil. Stir in cucumber, green pepper, tomatoes, and onion; bring mixture,

uncovered to a boil again. Remove from heat and cool.

Cover and refrigerate until well chilled. Serving size: 1 cup

Per serving: 3 grams protein, 14 grams carbohydrates, no cholesterol, 64

calories. An easy make-ahead soup to begin a meal with.

 

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Nutr. Assoc. : 1567 1503 796 1472 0 0 1091 490 685 1514 998

 

* Exported from MasterCook *

 

Minty Gazpacho

 

Recipe By : The California Culinary Academy

Serving Size : 8 Preparation Time :1:00

Categories : Side Dishes Light Meals

Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

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3 large, ripe tomatoes -- diced (3-1/2 cups)

1 English cucumber -- diced

1 large green bell pepper -- diced

3 celery stalks -- diced

1 large red onion -- diced

1 bunch green onions -- diced

3 cloves garlic -- minced

1 1/2 cups minced parsley

3 cups minced fresh mint

1/2 cup white wine vinegar

1/2 cup extra virgin olive oil

5 cups tomato juice

1 teaspoon salt

1/2 teaspoon freshly ground pepper

 

In a 4-quart serving bowl, stir together all ingredients. Let mixture marinate

in refrigerator for 1 to 24 hours. Serve chilled, but not ice-cold.

 

 

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NOTES : This version of a refreshing summer favorite is loaded with fresh mint

and tangy tomatoes. To turn this soup into a main course, serve it with grilled

tiger prawns--colorful freshwater shellfish with distinctive dark stripes across

their tails. (If these prawns are unavailable, any prawns can be substituted.)

Nutr. Assoc. : 3873 3010 0 0 0 0 0 2682 3383 0 0 0 0 3370

 

* Exported from MasterCook *

 

Tejas Gazpacho

 

Recipe By : Mark Haugen of Tejas, Minneapolis,MN

Serving Size : 12 Preparation Time :1:00

Categories : Soups Southwestern Cuisine

Healthy And Hearty Vegetable Dishes

 

Amount Measure Ingredient -- Preparation Method

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3 pounds fresh tomatoes -- peeled & seeded

24 fluid ounces tomato juice

4 fluid ounces balsamic vinegar

5 tablespoons tomato paste

2 serrano peppers

1 dash Tabasco sauce

1/4 teaspoon Worcestershire sauce

1 tablespoon sugar -- to taste

1 teaspoon salt

2 teaspoons ground cumin

1/2 teaspoon fresh ground black pepper

2 tablespoons lime juice -- use fresh-squeezed

2 cups water

1 whole red bell pepper, peeled & seeded -- diced in 1/4 " pieces

1 whole green bell pepper, peeled & seeded -- diced in 1/4 "

piece

1 whole yellow bell pepper, peeled & seeded -- diced in 1/4 "

pieces

2 cups scallions -- thinly sliced

2 cups cucumber, peeled & seeded -- diced in 1/4 " pieces

2 cups jicama, peeled -- diced in 1/4 " piece

1 cup zucchini -- diced in 1/4 " piece

1 Cup yellow squash -- diced in 1/4 " pieces

4 whole tomatoes, outside skin and flesh only -- diced in 1/4 "

piece

2 tablespoons cilantro, basil, or parsley -- chopped

 

Puree the first 13 ingredients ( " 3 Pounds Tomatoes " through " 2 Cups Water " ) in a

blender. Strain and chill the mixture.

 

When chilled, stir in all of the remaining ingredients.

 

Serve chilled. Will keep well in the refrigerator for up to three days.

 

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Serving Ideas : Holds well in refrigerator for up to three days.

 

 

Nutr. Assoc. : 1514 1503 1573 0 1099 0 0 1203 0 491 161 823 0 1106 685

5631 1337 3010 3794 1672 1428 1514 384