GREEN GAZPACHO
Blend roasted poblano and fresh cucumber and mint for a dazzling and delicious twist on gazpacho.
Provided by Food Network Kitchen
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- Roast the poblano pepper directly over a gas burner, turning, until charred all over. (Alternatively, broil the pepper.) Transfer to a cutting board to cool slightly and then peel, seed and chop. Heat the olive oil in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until softened and golden brown, 3 to 5 minutes; set aside to cool slightly.
- Put the mint, cucumbers, lemon juice, oil and garlic mixture and chopped poblano in a blender and puree until smooth. Season with salt and black pepper.
- Ladle the gazpacho into 4 small bowls and top evenly with the tomato, chives and crab or shrimp. Drizzle with oil.
GREEN GRAPE GAZPACHO
Provided by Alex Guarnaschelli
Categories appetizer
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Using a paring knife, split the vanilla bean down the center and place in small saucepot with the orange and grapefruit juice. Bring to a boil, then transfer to a bowl and chill.
- Combine and puree the cucumbers, garlic and almonds with the white grape juice, honey, a generous pinch of salt and about 1/2 cup cold water in a blender. Blend in the red wine vinegar and about 3 cups of the grapes. Taste for seasoning. Transfer to a large bowl and refrigerate until ice cold, about 2 hours.
- Serve: Slice the remaining cup grapes in half. Stir the orange and grapefruit juice into the gazpacho. Serve gazpacho garnished with the remaining grapes and drizzled with the olive oil.
GREEN GAZPACHO
Provided by Julia Moskin
Categories quick, one pot, soups and stews, appetizer
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- The day before serving, combine tomatoes, lemon grass and vodka in a blender and puree until smooth. Line a sieve with cheesecloth or paper towels, set over a bowl and pour in tomato mixture. Refrigerate overnight; clear liquid will slowly drain through. Discard solids.
- In a glass or ceramic bowl, combine cucumbers, green peppers, tomatillos, vinegars, lemon juice, sugar and a generous sprinkling of salt and pepper. Refrigerate overnight.
- In a large bowl, blend marinated vegetables, avocado, chives, cilantro, parsley, scallions and tomato liquid until smooth. Taste for salt, pepper and vinegar, adding more as needed. Serve very cold.
Nutrition Facts : @context http, Calories 102, UnsaturatedFat 2 grams, Carbohydrate 16 grams, Fat 3 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 726 milligrams, Sugar 8 grams
GREEN GAZPACHO
Try this dazzling take on the classic chilled Spanish soup - this version is made with green veg, herbs and yogurt. Add edible flower ice cubes for extra special presentation
Provided by Cassie Best
Categories Starter
Time 15m
Number Of Ingredients 14
Steps:
- Put all the ingredients, except the oil, pea shoots and ice cubes, into a food processor with a good pinch of salt and pepper and blitz, adding enough water to get a soupy consistency. Taste, and add a little more vinegar and seasoning if necessary. Chill for up to 24 hrs, or at least 2 hrs.
- To serve, divide between shallow soup bowls, float a few ice cubes in each bowl (see tip, below) and add a scattering of pea shoots and a drizzle of oil before serving.
Nutrition Facts : Calories 120 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium
SIPPIN' GREEN GAZPACHO
This zippy, herbaceous drinkable soup is like a trip to the farmers' market in a glass.
Provided by Amiel Stanek
Categories Bon Appétit Soup/Stew Summer Appetizer Cucumber Arugula Garlic Herb Vinegar Lunch Dinner Wheat/Gluten-Free Dairy Free Vegetarian Vegan
Yield 6 cups
Number Of Ingredients 7
Steps:
- Purée cucumbers, garlic, and 1/2 cup water in a blender until smooth. Add arugula, herbs, vinegar, and a large pinch of salt and purée, stopping to scrape down the sides of the blender as needed, until very smooth. With the motor running, slowly stream in oil; blend until emulsified. (The mixture will turn pale green and look creamy, almost like a salad dressing; add more oil and/or water if needed.) Taste gazpacho and season with more salt and vinegar as desired-you want it to be borderline too salty and acidic at room temperature. Transfer gazpacho to an airtight container; cover and chill until very cold, 4-12 hours.
- Taste gazpacho and adjust with a little more salt and/or vinegar as needed just before pouring into chilled glasses.
GREEN GAZPACHO
A cold, no-cook soup packed with fresh vegetables!
Provided by MrsFisher0729
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Time 55m
Yield 2
Number Of Ingredients 9
Steps:
- Blend honeydew melon, cucumber, onion, avocado, jalapeno pepper, garlic, white balsamic vinegar, lime juice, salt, and black pepper in a blender until smooth. Adjust seasonings if desired and chill before serving.
Nutrition Facts : Calories 275.9 calories, Carbohydrate 36.3 g, Fat 15.1 g, Fiber 10.3 g, Protein 5.1 g, SaturatedFat 2.2 g, Sodium 47.2 mg, Sugar 22.2 g
EASY GREEN GAZPACHO
We call this version green gazpacho cause it has a lot of green ingredients - cucumbers, green bell pepper, and avocado. My favorite lunch on a hot day.
Provided by Karin50
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Time 1h15m
Yield 4
Number Of Ingredients 10
Steps:
- Combine cucumber, bell pepper, and celery in a blender; blend until smooth. Add avocado and blend until smooth. Add onion, garlic, and cilantro and blend. With the blender running, add cold water until desired consistency is reached.
- Pour soup into a container with a lid and refrigerate for 1 hour.
- Stir in olive oil and garnish with cherry tomatoes before serving.
Nutrition Facts : Calories 159.3 calories, Carbohydrate 15.6 g, Fat 11.1 g, Fiber 5.6 g, Protein 2.9 g, SaturatedFat 1.6 g, Sodium 20.3 mg, Sugar 4.8 g
GREEN GAZPACHO
Provided by Wayne Johnson
Categories Soup/Stew No-Cook Crab Cucumber Bell Pepper Summer Lettuce Bon Appétit
Yield Makes 4 Servings
Number Of Ingredients 14
Steps:
- Puree first 8 ingredients in food processor. Add bread and let stand until soggy, about 2 minutes. Puree until smooth. Mix in 1 1/2 cups water. Transfer gazpacho to large bowl. Cover and refrigerate at least 2 hours.
- (Gazpacho can be made up to 2 days ahead. Keep refrigerated.)
- Divide gazpacho among 4 bowls. Place thinly sliced romaine in center of each serving. Sprinkle lettuce with crabmeat and chives, then drizzle with olive oil. Serve immediately.
GREEN GAZPACHO (SPAIN)
This variation of traditional gazpacho is said to have origins in Andalucia, & the recipe itself was found on the internet & posted here for the Zaar World Tour 5.
Provided by Sydney Mike
Categories Vegetable
Time 10m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- In a blender, combine lettuce, spinach, scallions, cucumber & parsley, processing until the mixture forms a puree.
- Gradually add the broth, 1/2 cup of sour cream, mayo, mint, salt & pepper, processing the mixture until it has an even consistency, then refrigerate until ready to serve.
- Serve in chilled bowls with a dollop of sour cream in the middle of each.
More about "green gazpacho recipes"
GREEN GAZPACHO WITH SHRIMP RECIPE - FOOD AND WINE
From foodandwine.com
5/5 Servings 4
- In a medium glass or stainless-steel bowl, combine 3 cups of the bread cubes with the vinegar. Add the water; set aside 5 minutes to soften.
- In a blender, combine the cucumbers, onion, almonds, 1 clove of the garlic, and 1 cup of the grapes. Add the soaked bread, the 1/2 cup olive oil, and 1 teaspoon of the salt. Puree until smooth. Put the soup in the refrigerator to chill for about 20 minutes, or up to several hours.
- Meanwhile, in a large nonstick frying pan, heat the remaining 2 tablespoons of oil over moderately high heat. Add the shrimp and the remaining 1 clove garlic and 1 teaspoon salt. Cook, stirring frequently, until the shrimp are just done, 3 to 5 minutes. Remove the shrimp with a slotted spoon.
- Reduce the heat to moderate and add the remaining 3 cups of bread cubes. Cook, stirring frequently, until the bread is crisp and golden, about 5 minutes.
GREEN GAZPACHO (COLD CUCUMBER SOUP) - FRAICHE LIVING
From fraicheliving.com
Servings 6Estimated Reading Time 2 minsCategory Side Dish, Soup
- Combine all ingredients in a high-speed blender and blend for approximately 1-2 minutes or until smooth.
- Season with salt to taste and garnish with cucumber slices, micro greens and a drizzle of olive oil if desired just before serving. This will last in the fridge covered for up to 3 days.
GREEN GAZPACHO RECIPE | BON APPéTIT
From bonappetit.com
3.4/5 (10)Estimated Reading Time 1 minServings 6
- Purée cucumbers, garlic, and ½ cup water in a blender until smooth. Add arugula, herbs, vinegar, and a large pinch of salt and purée, stopping to scrape down the sides of the blender as needed, until very smooth. With the motor running, slowly stream in oil; blend until emulsified. (The mixture will turn pale green and look creamy, almost like a salad dressing; add more oil and/or water if needed.) Taste gazpacho and season with more salt and vinegar as desired—you want it to be borderline too salty and acidic at room temperature. Transfer gazpacho to an airtight container; cover and chill until very cold, 4–12 hours.
- Taste gazpacho and adjust with a little more salt and/or vinegar as needed just before pouring into chilled glasses.
GREEN GAZPACHO RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Cuisine Spanish RecipesCategory Crab RecipesServings 4Calories 189 per serving
- Start preparing this recipe the day before you intend to serve it. For the ice cubes, juice the single cucumber, then stir in the lime juice and season generously with salt and pepper. Fill each cavity of an ice cube tray with the mixture, then place a small edible flower or mint leaf in each. Freeze overnight.
- The next day, juice the 2 cucumbers, celery, apple and spring onions. Transfer to a clean blender, then add the lime juice and avocados and blend until smooth. Add the Worcestershire sauce with Tabasco, lemon juice, salt and pepper to taste. Serve with a few cucumber ice cubes added to each bowlful.
LOW-CARB GREEN GAZPACHO - RECIPE - DIET DOCTOR
From dietdoctor.com
5/5 (1)Total Time 10 minsCategory MealCalories 320 per serving
GREEN GAZPACHO - RECIPE - FINECOOKING
From finecooking.com
4/5 (1)Category First CourseCuisine MediterraneanCalories 380 per serving
GREEN GAZPACHO RECIPE - COOKING CHANNEL
From cookingchanneltv.com
Servings 4-6Total Time 20 mins
GREEN GAZPACHO - GATHER JOURNAL
From gatherjournal.com
GREEN GAZPACHO - FOOD LITERACY CENTER
From foodliteracycenter.org
GREEN GRAPE AND MARCONA ALMOND GAZPACHO - FOOD AND WINE
From foodandwine.com
4/5 (1)Total Time 30 minsServings 4
- In a blender, working in batches, puree the garlic with the 5 cups of diced cucumber, the 1 1/4 cups of whole green grapes, 1/2 cup of the almonds and the bread cubes, scallions, watercress, water, olive oil and sherry vinegar until very smooth. Transfer the soup to a large pitcher and season with salt and pepper. Refrigerate until chilled, about 2 hours.
- To serve, chop the remaining 1/4 cup of almonds. Stir the gazpacho, then pour it into shallow bowls. Garnish the soups with the finely diced cucumber and grapes and the chopped almonds and serve.
GREEN GAZPACHO WITH GRAPES, HONEYDEW, AND CUCUMBER RECIPE ...
From realsimple.com
5/5 (7)Total Time 1 hrServings 6Calories 431 per serving
- Make the gazpacho: Slice ciabatta in half crosswise; slice half of loaf into 6 slices, toast, and set aside. Cut remaining half into 1-inch cubes and toss with 1 cup water, oil, lime juice, and vinegar in a medium bowl. Let stand until bread is soggy, about 10 minutes. Place cucumber, melon, grapes, scallions, salt, and soaked bread in a blender and process until smooth. Cover and refrigerate.
GREEN GAZPACHO RECIPE- PERFECT SUMMER RECIPE
From stayingclosetohome.com
4.3/5 (6)Total Time 15 minsCategory SoupCalories 66 per serving
- Purée the soup bit by bit in a blender or food processor, until reasonably smooth (it doesn't have to be perfect). Transfer to a container with a lid, and chill until very cold.
GREEN GAZPACHO RECIPE | EATINGWELL
From eatingwell.com
4/5 (3)Total Time 1 hr 20 minsCategory Healthy Cold Soup RecipesCalories 82 per serving
- Cover bread with water in a small bowl, and let stand for 5 minutes. Remove bread and squeeze out excess moisture.
- Combine the moistened bread, garlic, parsley and cilantro in a food processor or blender; puree until smooth. Set aside about one-third of the scallions, cucumber, bell pepper and grapes. Add the remaining scallions, cucumber, bell pepper and grapes to the food processor, along with celery, cumin, coriander, cayenne, lemon juice and vinegar; process until smooth. Transfer the mixture to a large bowl and stir in yogurt, broth and the reserved scallions, cucumber, bell pepper and grapes. Season with salt and pepper. Cover and refrigerate until chilled, at least 1 hour. Garnish each portion with avocado cubes.
GREEN GAZPACHO - A COZY KITCHEN
From acozykitchen.com
5/5 (1)Total Time 25 minsEstimated Reading Time 4 mins
- To a large bowl, thoroughly whisk together the champagne vinegar, lime juice, creme fraiche and olive oil and salt. Add the cubed bread, Persian cucumbers, green bell pepper, tomatillos, scallions, garlic clove, Italian parsley and cilantro. Toss together until all of the ingredients are coated in the dressing. Cover with plastic wrap and transfer to the fridge to marinate for at least 4 hours, ideally overnight.
- 2. Note: Depending on the size of your blender, you may need to do this in batches. Pour in 1 cup of water to the blender and then add all of the gazpacho ingredients. Blend on low for about a minute, tapping the ingredients down as needed. You want to make sure all of the ingredients are mostly blended. The soup may look broken but don’t worry, it’ll come together. Next, turn the machine to high and blend for 1 minute. Remove the lid, give it a taste and adjust the salt to your liking. Pulse once more. Transfer the soup to a serving bowl and mix in 1/4 to 1/2 cup of water. The consistency should resemble heavy cream. Divide the soup amongst bowls and top with a bit more of crème fraîche and if you’re feeling super fancy (I was), you can add little edible flower petals like chive flowers, radish flowers or arugula flowers.
CHILLED GREEN GAZPACHO SOUP - A SIDE OF SWEET
From asideofsweet.com
5/5 (1)Total Time 30 minsCategory SoupCalories 370 per serving
- Make the marinade by combining the Greek yogurt, white wine, olive oil, lemon juice, garlic, salt and pepper
- Combine the bread and chopped vegetables in a large bowl and toss with the marinade. Cover with plastic wrap and refrigerate overnight.
- Transfer ingredients to a blender, add water and blend on low for 30 seconds. Taste for salt and add as needed. Increase blender speed to high and blend for one minute until mixture is a smooth puree. Repeat as needed depending on the size of your blender.
- Chill at least four hours prior to serving. Drizzle with the thinned Greek yogurt and garnish with mint.
GREEN GAZPACHO RECIPE - BON APPéTIT
From bonappetit.com
3.7/5 (105)Estimated Reading Time 1 minServings 6
- Whisk vinegar, lime juice, 1 cup yogurt, and ½ cup oil in a large bowl until smooth. Add bread, cucumber, bell pepper, tomatillos, scallions, jalapeños, garlic, and ¾ tsp. salt and toss to coat (make sure bread is well coated so it can soak up as much flavor as possible). Cover and chill at least 4 hours.
- Working in batches, purée bread and vegetable mixture in a blender until very smooth; transfer to a large bowl and season gazpacho with salt.
- Whisk remaining ½ cup yogurt in a small bowl, thinning with water a tablespoonful at a time, until the consistency of heavy cream; season with salt.
- Serve soup in chilled bowls. Drizzle with thinned yogurt and more oil and sprinkle with piment d’Espelette.
GREEN GAZPACHO - PERFECT SOUP FOR SUMMER - BUDGET BYTES
From budgetbytes.com
4.2/5 (17)Total Time 15 minsServings 4Calories 214 per serving
- Remove the ends from the cucumber and slice it in half lengthwise. Scrape the seeds out with a spoon and then chop the cucumber into chunks. Remove the seeds from the bell pepper and also cut it into chunks. Dice the onion. Add the cucumber, bell pepper, onion, and garlic (peeled) to a food processor. Process until the vegetables are minced.
- Pull the leaves from about 1/4 of the parsley and cilantro bunches. Add the leaves to the food processor along with the olive oil and the flesh from the avocado. Purée until smooth.
- Add the water, one tablespoon of lemon juice, and one teaspoon of salt. Purée until smooth again. Taste the soup and adjust the salt or lemon juice if desired.
GREEN GAZPACHO RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
5/5 (3)Total Time 35 minsCategory AppetizerCalories 560 per serving
- Roughly chop the celery, bell peppers, cucumbers, bread, chile, and garlic. Place these in a large bowl along with the sugar, walnuts, spinach, basil, parsley, vinegar, oil, yogurt, 1 1/2 cups of the water, half the ice cubes, the salt and some white pepper. Working in batches, blitz the soup in a blender until smooth, pouring each batch into a bowl and stirring to combine at the end. If desired, add as much of the remaining 1/2 cup water, a little at a time, to get your preferred consistency. Taste the soup and adjust the ingredients accordingly. If desired, pour a little of the soup back into the blender and add the remaining ice and pulse once or twice, just to crush it a little. Stir this into the rest of the gazpacho.
UGLY TOMATO GREEN GAZPACHO - THE ENDLESS MEAL®
From theendlessmeal.com
5/5 (1)Total Time 45 minsCategory DinnerCalories 183 per serving
- In a large bowl, mix the tomatoes, cucumber, pepper, onion, parsley and garlic. Add the 1 1/2 teaspoons of sea salt and, using your hands, mix everything together well. Set the bowl aside on your counter for 1/2 hour, or up to 4 hours.
- Add the vegetable broth, olive oil, white balsamic and lime juice to the bowl with the veggies. Working in batches puree the soup until it is quite smooth. Taste and add more salt as needed.
- Either serve immediately with some or all of the garnishes, or transfer the soup to large jars and chill it in your fridge for up to 3 days.
GREEN GAZPACHO WITH SHRIMP RECIPE - COOKING LIGHT
From cookinglight.com
Calories 352 per serving
- Place yogurt mixture in a blender with cucumber, sugar, salt, black pepper, and tomatillos; blend until smooth.
AUTHENTIC GAZPACHO RECIPE - THE BEST ... - SPANISH SABORES
From spanishsabores.com
5/5 (28)Total Time 15 minsCategory TapaCalories 178 per serving
- Wash and dry all of the vegetables very well—if you prefer to peel the tomatoes you can, although I usually leave the skin on.
- Peel the garlic and slice it in half. Remove the core (which often results in bitterness when not cooked).
GREEN TOMATO GAZPACHO RECIPE (GAZPACHO VERDE)
From spanishsabores.com
5/5 (2)Total Time 10 minsCategory SoupCalories 332 per serving
GREEN GAZPACHO - THE WITCHES KITCHEN
From witcheskitchen.com.au
Reviews 5Estimated Reading Time 2 mins
EASY GREEN GAZPACHO SOUP - ASIAN CAUCASIAN FOOD BLOG
From asiancaucasian.com
5/5 (6)Total Time 15 minsCategory SoupCalories 164 per serving
GREEN GAZPACHO - CUISINE BY KATIE
From cuisinebykatie.com
Servings 4Estimated Reading Time 50 secs
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From tastycraze.com
5/5 (1)Category Cold SoupsCuisine Spanish CuisineTotal Time 20 mins
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From ricardocuisine.com
4/5 (4)Total Time 20 minsCategory AppetizersCalories 100 per serving
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From cook.me
Cuisine WorldTotal Time 4 hrs 5 minsServings 6Calories 272 per serving
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From thespruceeats.com
4.5/5 (19)Total Time 25 minsCategory Side Dish, SoupCalories 582 per serving
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From piquantpost.com
Cuisine EuropeTotal Time 45 minsServings 4
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From theanticancerkitchen.com
5/5 (1)Servings 2-3Cuisine EuropeanCategory Cancer-Fighting Main Courses
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From allergicliving.com
Estimated Reading Time 40 secs
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From californiaavocado.com
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From realsimple.com
4.5/5 (2)Total Time 1 hr 10 minsCategory FoodCalories 256 per serving
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