SUNNY'S EASY ROASTED GREEN GAZPACHO
Provided by Sunny Anderson
Time 4h30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the veggies: Heat the grill to 400 degrees F.
- Brush oil on the scallions, tomatillos and zucchini, then sprinkle them with salt and place over the direct heat of the grill. Cook, rotating or flipping occasionally, until everything chars and the tomatillos soften a bit, about 5 minutes.
- Blend and chill soup: Combine the scallions, tomatillos and zucchini in a blender, along with the yogurt, basil, cucumber, garlic, lemon juice and a nice pinch of salt. Blend until smooth. If the consistency is too thick, add a handful of crushed ice and blend; this should fix it! Taste and season with salt, then taste again. Refrigerate at least four hours or up to overnight.
- Serve. Mix the yogurt and honey in a small bowl. Serve the soup in bowls and drizzle with the yogurt mixture, and a shake or two of the hot sauce.
GAZPACHO
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h30m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Mince up the garlic, cut the onion into slices, and dice up the tomatoes, celery, cucumber and zucchini. Throw all the garlic, all the onion, half of the remaining diced vegetables and the oil into the bowl of a food processor or, if you like, a blender.
- Splash in the vinegar and add the sugar, hot sauce, salt and pepper. Finally pour in 2 cups of the tomato juice and blend well. You'll basically have a tomato base with a beautiful confetti of vegetables.
- Pour the blended mixture into a large bowl and add in the other half of the diced vegetables. Stir it together. Then stir in the remaining 2 cups tomato juice. Give it a taste and make sure the seasoning is right. Adjust as needed. Refrigerate for an hour if possible.
- Grill or saute the shrimp until opaque. Set aside.
- Ladle the soup into bowls, add the grilled shrimp and garnish with avocado slices, egg and cilantro leaves. Serve with crusty bread on the side.
Nutrition Facts : Calories 214 calorie, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 109 milligrams, Sodium 517 milligrams, Carbohydrate 12 grams, Fiber 4 grams, Protein 15 grams, Sugar 6 grams
BLACK BEAN ZUCCHINI GAZPACHO
My family enjoys chilled soups during the hot summer months. I came up with this spicy blend when trying to use up our garden zucchini. It's a hit with friends whenever I serve it, too. -Julie Wilson of Grand Rapids, Ohio
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine all ingredients. Cover and refrigerate for 8 hours or overnight.
Nutrition Facts : Calories 149 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 574mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 6g fiber), Protein 6g protein. Diabetic Exchanges
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