Mary Carroll's gazpacho recipes

[Guest guest]

I'm going to make some Gazpacho today, but not one of these.

 

Golden Low-Fat Gazpacho

Tomato Gazpacho --adapted from the Moosewood Cookbook

 

* Exported from MasterCook *

 

Golden Low-Fat Gazpacho

 

Recipe By : Healthful Cooking, Mary Carroll, Star Tribune, 6/17/99

Serving Size : 6 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

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6 cups halved yellow pear tomatoes

2 cloves garlic -- minced

1 cup seeded and diced yellow bell pepper

1 1/2 cups peeled and seeded and diced cucumber

1/2 cup diced red onion

1/2 cup red wine vinegar

1/4 cup lime juice

2 teaspoons olive oil

2 tablespoons chopped fresh parsley

1/4 cup chopped cilantro

1 dash cayenne pepper

Salt and pepper to taste

 

Serves 6.

 

This recipe was adapted from one at the Pacifica Grill in San Diego.

 

In large bowl, combine tomatoes, garlic, bell pepper, cucumber, onion,

vinegar, lime juice, oil, parsley, cilantro, cayenne pepper, and salt and

pepper to taste.

 

Transfer half to blender and puree until smooth. Add puree to bowl. Cover

and chill 1 hour. Adjust seasoning. Serve chilled.

 

Nutrition information per serving: Calories 71, Carbohydrates 14 g, Protein

2 g, Fat 2 g, including sat. fat 0 g, Cholesterol 0 mg, Sodium 21 mg,

Calcium 24 mg, Dietary fiber 3 g. Diabetic exchanges per serving: 2

vegetable exch., and 1/2 fat exch.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Tomato Gazpacho

 

Recipe By : Healthful cooking, Mary Carroll, Star Tribune, 6/17/99

Serving Size : 8 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

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4 cups chilled V-8 juice

1/2 cup minced red onions

2 cups chopped tomatoes

1 cup diced red or yellow bell peppers

1 cup peeled -- diced cucumber

2 green onions including greens -- chopped

1/3 cup chopped fresh parsley

1/4 cup chopped fresh basil

1 tablespoon sugar

2 cloves garlic -- minced

1/4 cup lime juice

2 tablespoons balsamic vinegar

1 teaspoon chopped fresh tarragon

Salt and pepper -- to taste

 

Serves 8.

 

Here's basic (and fairly chunky) gazpacho, adapted from my favorite recipe

in Mollie Katzen's " Moosewood Cookbook " (Ten Speed Press; 1977).

 

In large bowl, combine V-8 juice, red onions, tomatoes, bell peppers,

cucumber, green onions, parsley, basil, sugar, garlic, lime juice, vinegar,

tarragon, and salt and pepper to taste.

 

Transfer 2 cups to blender and puree until smooth. Return to bowl and stir

well. Cover with plastic wrap and refrigerate overnight or at least 3

hours before serving.

 

Nutrition information per serving: Calories 53, Carbohydrates 13 g, Protein

2 g, Fat 0 g, including sat. fat 0 g, Cholesterol 0 mg, Sodium 450 mg,

Calcium 32 mg, Dietary fiber 2 g. Diabetic exchanges per serving: 2

vegetable exch.,

 

Converted by MC_Buster.

 

 

 

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schuller