MACHO GAZPACHO
Football's for woosies - finishing this super-size, super-spicy meal takes the real guts!
Provided by Rachael Ray : Food Network
Time 10m
Yield 2 1/2 quarts
Number Of Ingredients 10
Steps:
- Working in batches, combine all ingredients in a food processor and pulse grind into a thick soup. Adjust seasonings. Pour soup into a thermos and chill until ready to serve. Serve in chilled glasses with wedges of lime or lemon for garnish.
SLIGHTLY COOKED GAZPACHO
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 3h25m
Yield about 8 cups; 6 to 8 serving
Number Of Ingredients 15
Steps:
- In a medium saucepan, heat 3 tablespoons of olive oil over medium heat. When hot, add the garlic and saute until light brown. Add the carrots and continue to saute for 1 minute. Add the tomato juice and bring up to a boil. Pull mixture off the heat and cool over an ice bath or refrigerate for 1 hour.
- In a medium bowl, combine the cooled tomato mixture, lemon juice, fennel, cucumber, onion, zucchini, 1 teaspoon salt, and 1 teaspoon pepper. Stir in 1 tablespoon olive oil. Place the bowl in the refrigerator to chill until cold.
- Just before serving, add the tomatoes, parsley, basil, and vinegar. Serve with a drizzle of olive oil over top.
VEGETABLE CHUNK SALAD
Many of us use crudite platters for starters around the holidays. Substitute or add any combination of crudite to this simple salad.
Provided by Rachael Ray : Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine chopped vegetables in a medium bowl. Place oil, vinegar, sugar, and Italian seasoning in a small plastic container with a lid. Secure lid and shake dressing vigorously for 1 minute. Pour dressing over salad and toss. Season salad with salt and pepper, to taste.
MACHO GAZPACHO
Provided by Rachael Ray : Food Network
Time 10m
Yield 2 1/2 quarts
Number Of Ingredients 17
Steps:
- Working in batches, combine all ingredients in a food processor and pulse grind into a thick soup. Adjust seasonings. Pour soup into an insulated container and chill until ready to serve. Serve in chilled glasses with wedges of lime or lemon for garnish and some Spitfire Shrimp hanging off the side.;
- 4 cloves garlic, crushed and chopped
- 2 shallots, chopped
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons butter, cut into pieces
- 2 pounds jumbo shrimp, peeled and de-veined*
- 12 to 15 blades fresh chives, chopped, for garnish
- Preheat large nonstick skillet over medium-high heat. Combine lime juice, hot sauce, cumin, red pepper flakes and seafood seasoning blend. Quickly saute garlic and shallots in oil and butter for 1 minute, add shrimp and cook 3 minutes, tossing and turning frequently. Dump pink, firm, cooked shrimp from hot pan into hot seasoning blend and toss in seasoning mixture to coat shrimp evenly. Garnish with chopped chives. Serve warm or chilled.
GAZPACHO SALAD
Here's a beautiful and tasty way to use garden vegetables. This fresh, colorful salad is great to make ahead and take to a potluck later, after the flavors have had a chance to blend. It's sure to be a success! -Florence Jacoby, Granite Falls, Minnesota
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10-12 servings.
Number Of Ingredients 16
Steps:
- In a 1-1/2-quart bowl, layer one-third to one-half of the tomatoes, cucumbers, green peppers, onion, olives, salt and pepper. Repeat layers two or three more times. , In a small bowl, combine all dressing ingredients. Pour over vegetables. Cover and chill several hours or overnight. Serve with a slotted spoon.
Nutrition Facts : Calories 116 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 347mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 1g protein.
MACHO GAZPACHO VEGETABLE CHUNK SALAD -RACHAEL RAY
Make and share this Macho Gazpacho Vegetable Chunk Salad -Rachael Ray recipe from Food.com.
Provided by johnkm79
Categories < 15 Mins
Time 15m
Yield 1 salad, 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut cucumber, tomatoes, pepper, onion and celery into bite-size chunks and combine vegetables in a bowl. Sprinkle cilantro or parsley over the vegetables.
- Combine vinegar, lime or lemon juice and hot sauce in a small bowl. Whisk in EVOO in a slow stream. Pour dressing down over the salad and toss. Season salad with salt and pepper and serve.
Nutrition Facts : Calories 160.1, Fat 13.9, SaturatedFat 1.9, Sodium 74.2, Carbohydrate 9.5, Fiber 2.7, Sugar 4.7, Protein 1.8
CHUNKY GAZPACHO AND BEAN SALAD
Delicious, refreshing gazpacho salad that is best during the summer with fresh vegetables.
Provided by jrwillmer4
Categories Salad Vegetable Salad Recipes
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Peel some strips of skin from cucumber using a vegetable peeler. Cut lengthwise into quarters; cut quarters crosswise into 1/2-inch pieces.
- Mix tomato juice, oil, red wine vinegar, hot pepper sauce, salt, and pepper together in a large bowl with a wire whisk or a fork. Add cucumber, kidney and great northern beans, tomatoes, celery, bell peppers, and green onions. Toss gently. Cover and refrigerate if not serving right away.
Nutrition Facts : Calories 190.5 calories, Carbohydrate 36.8 g, Fat 0.9 g, Fiber 10.5 g, Protein 11.4 g, SaturatedFat 0.2 g, Sodium 439.4 mg, Sugar 4.9 g
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