2006 Gazpacho With Cucumber Granita Recipes

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CUCUMBER GRANITA



Cucumber Granita image

This is a simple little frozen miracle. It can transform a bowl of gazpacho into an epicure's delight. Placed in a margarita glass with some mint and/or basil leaves, it is a perfect little palate cleanser. Or it can be the perfect little addition to a bloody mary or similar cocktail. Use an ice cream scoop or a cookie scoop to scrape it up into perfect little balls. Cooking time is freezing time and is a guesstimate.

Provided by Chef Kate

Categories     Vegetable

Time 1h45m

Yield 2 1/2 cups

Number Of Ingredients 8

2 cucumbers, about 11 ounces
2 tablespoons lemon juice
1/4 cup onion, chopped
1/4 cup green pepper, chopped
1 teaspoon salt
3 sprigs mint
3 tablespoons extra-virgin olive oil
1/2 cup water

Steps:

  • Peel the cucumbers, cut them in half lengthwise and remove seeds. Cut the cucumbers into chunks.
  • Puree the cucumbers in a blender (or use an immersion blender) with the lemon juice, onion, green pepper, salt, mint, oil and water. This makes about 2 1/2 cups puree.
  • Pour the cucumber puree into two 9-inch metal cake pans. Freeze.
  • To serve, remove the granita from freezer 5 minutes before serving. Use a fork to scrape the ice into mounds. Add the scraped ice to the gazpacho immediately before serving. Or use an ice cream scoop or cookie scoop to make small balls of granita to garnish cocktails, cold soup or just as a palate cleanser.

Nutrition Facts : Calories 191.4, Fat 16.5, SaturatedFat 2.4, Sodium 938, Carbohydrate 11.8, Fiber 1.8, Sugar 5.4, Protein 1.9

WHITE CUCUMBER GAZPACHO



White Cucumber Gazpacho image

Served cold, this refreshing soup can be served as a light lunch on a hot day or as a first course for a special summertime dinner party.

Provided by Brandess

Categories     Vegetable

Time 8h

Yield 10 serving(s)

Number Of Ingredients 8

1 1/2 lbs cucumbers (3 medium sized peeled, chopped)
1 garlic clove, crushed
3 tablespoons sweet onions, chopped
1 cup fat free chicken broth, more as desired
2 cups plain fat-free yogurt (substitute ( full fat or low fat)
1 tablespoon lemon juice, fresh squeezed
1 teaspoon kosher salt
1/2 teaspoon white pepper (substitute black pepper)

Steps:

  • Clean and peel cucumbers, chopping them into chunks. If desired, English cucumbers can be substituted for common cucumbers.
  • Chop garlic and sweet onion into pieces. Place garlic, onions, cucumbers, and 1/2 cup of chicken stock into a food processor or blender. Blend until somewhat smooth in texture with some chunks of cucumber remaining or blend to consistency desired. Place blended ingredients in a large bowl.
  • Add yogurt, remaining chicken stock, lemon juice, salt, and pepper to combined ingredients in bowl and whisk all contents together until well blended. Season to taste. Add more chicken broth if necessary to achieve desired consistency.
  • Pour soup into a tightly covered container and place in refrigerator to chill for several hours or overnight.
  • Serve cold. You may choose to garnish with fresh herbs such as parsley, cilantro or basil. Sprinkle freshly grated Parmesan cheese or any other hard cheese desired, such as sharp cheddar.

CUCUMBER GAZPACHO



Cucumber Gazpacho image

This summer-ready gazpacho tastes cucumber-forward with an underlying sweetness from the honeydew and honey, and the sherry vinegar sharpens those flavors. Serve with delicate-tasting seafood such as crab, soft herbs, a yogurt drizzle, or olive oil-toasted bread cubes.

Provided by Elizabeth Mervosh

Time 1h20m

Yield 4

Number Of Ingredients 9

2 large English cucumbers
3 cups chopped honeydew melon
1 cup cubed crustless day-old white bread
¼ cup olive oil, plus extra for drizzling
1 tablespoon sherry vinegar
2 ¼ teaspoons kosher salt, plus more to taste
¼ cup crumbled feta cheese
2 tablespoons chopped fresh mint
2 teaspoons honey

Steps:

  • Thinly slice one of the cucumbers to equal 1/3 cup. Transfer cucumber slices to a small bowl; cover and chill until ready to use.
  • Coarsely chop remaining cucumbers and transfer to a blender. Add honeydew, bread cubes, 1/4 cup oil, vinegar, and 2 1/4 teaspoons kosher salt. Process on low speed, gradually increasing speed to high, until cucumber mixture is very smooth and creamy, about 90 seconds.
  • Pour gazpacho into a medium bowl. Cover and chill until cold, about 1 hour.
  • Right before serving, toss together reserved cucumber slices, feta cheese, mint, honey, and a pinch of salt in a small bowl.
  • Stir and ladle gazpacho into 4 shallow bowls. Top evenly with cucumber-feta mixture and drizzle with olive oil.

Nutrition Facts : Calories 270.3 calories, Carbohydrate 26.2 g, Cholesterol 14 mg, Fat 17.6 g, Fiber 2 g, Protein 4.7 g, SaturatedFat 4.4 g, Sodium 1358.8 mg, Sugar 16.9 g

2006: GAZPACHO WITH CUCUMBER GRANITA



2006: Gazpacho With Cucumber Granita image

Provided by Amanda Hesser

Categories     lunch, soups and stews, appetizer

Time 2h15m

Yield Serves 6

Number Of Ingredients 12

2 cups peeled, seeded and coarsely chopped cucumber
1 tablespoon cucumber
vinegar (see note) or Champagne vinegar Salt
Salt
3 pounds Persimmon or Golden Jubilee (large red or yellow) tomatoes, cored and roughly chopped (about 6)
1/4 cup extra-virgin olive oil
2 garlic cloves, thinly sliced
2 slices country bread, crusts removed, cut into 1/2 -inch cubes
1/4 cup finely chopped shallot
1/4 cup finely chopped green pepper
2 tablespoons minced Serrano chili
1 cup grape, cherry or sweet 100's tomatoes, blanched and peeled

Steps:

  • Chill 6 shallow soup bowls in the refrigerator. To make the cucumber granita: Place the cucumber in a food processor and pulse until smooth. Stir in the cucumber vinegar and salt, to taste, and place in a shallow, wide pan in the freezer. Run a fork through the granita every 20 minutes for approximately 2 hours. Keep in the freezer until ready to serve. (This can be done the day before.)
  • Pass the tomatoes through a food mill using the finest attachment, then strain the tomato juice through a fine-meshed sieve. Season with salt (about 6 pinches) and chill in the refrigerator.
  • Place a medium sauté pan over medium-high heat; add the olive oil. When warm, fry the garlic until golden; use a slotted spoon to transfer to paper towels. Season with salt and set aside. In the same oil, add the cubed bread and fry until golden. Remove with a slotted spoon, then drain on paper towels and season with salt.
  • Ladle the chilled soup into the chilled bowls. Float a large tablespoonful of granita in the center of each bowl. Arrange the garnishes (garlic, bread cubes, shallot, green pepper, chili and cherry tomatoes) around the rims, or serve them separately and pass around at the table.

Nutrition Facts : @context http, Calories 157, UnsaturatedFat 8 grams, Carbohydrate 16 grams, Fat 10 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 749 milligrams, Sugar 3 grams, TransFat 0 grams

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