Beet Gazpacho With Shrimp Recipes

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BEET GAZPACHO RECIPE



Beet Gazpacho Recipe image

Warm days are here again, but fear not! I will show you a recipe for beetroot soup, that will undoubtedly become one of your new favorite summer recipes - the beet gazpacho. If you compare it with other beet soup recipes, you will notice that what makes this soup shine is that it's a cold soup. It is a very easy recipe and you'll only need some basic ingredients to make it.

Provided by Paulina

Categories     Soup Recipes

Time 55m

Number Of Ingredients 10

2 3/4 cups (500 g) beet
3 tomatoes
1 garlic clove
1 cucumber
1 green pepper
1/2 onion
1 slice stale bread
1 teaspoon of white vinegar
5 tablespoons (50 ml)olive oil
Salt and pepper to taste

Steps:

  • Wash the beets and bring them to a boil in a pot with enough water to cover them. Cook them for about 40 minutes or until they are soft (you can put a knife inside without using force)
  • Let them cool for 1 hour in the refrigerator, or put them in a bowl with cold water and ice to make this process faster. Once cool, peel them and cut them into cubes. You can also cut them into cubes before boiling, this will save you some cooking time.
  • While your beet is cooling, grab the other listed vegetables, wash and chop. You don't need to peel them as the processor will take care of that.
  • Once all the ingredients are ready, put the vegetables, bread, oil, vinegar, and seasonings in the blender or processor, and blend for about 5 minutes until it reaches the desired consistency.
  • Put your beet gazpacho in a bowl and put it in the fridge for at least 1 hour, if you don't have that much time you can put it in the freezer for 30 minutes or eat it at room temperature.

Nutrition Facts : Calories 153 calories, Carbohydrate 32 grams carbohydrates, Fat 0.7 grams fat, Fiber 9 grams fiber, Protein 6.2 grams protein, SaturatedFat 0.1 grams saturated fat, ServingSize 1, Sodium 889 grams sodium, Sugar 18 grams sugar

GAZPACHO



Gazpacho image

On a hot day, use your blender to whip up a refreshing cold gazpacho, a soup from a ripe tomato, cucumber, and bell pepper.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 15m

Number Of Ingredients 10

1 large tomato, cut into chunks
2-inch piece cucumber, peeled, seeded, and chopped
2-inch-wide strip bell pepper, chopped
1 small garlic clove, finely grated
1/4 teaspoon sherry vinegar
1/4 teaspoon red-wine vinegar
1 tablespoon extra-virgin olive oil, plus more for serving
Coarse salt and ground pepper
Toasted country bread, for serving
Shaved Manchego cheese, for serving

Steps:

  • In a food processor, puree tomato until almost smooth. Add cucumber, bell pepper, garlic, vinegars, and oil and season with salt and pepper. Pulse until mostly smooth.
  • Chill soup in the refrigerator 30 minutes (or up to 8 hours). Adjust seasoning; thin with water if necessary. Brush bread with oil. Serve soup drizzled with oil and topped with cheese, with bread alongside.

Nutrition Facts : Calories 182 g, Fat 15 g, Fiber 3 g, Protein 2 g

BEET AND TOMATO GAZPACHO



Beet and Tomato Gazpacho image

By Martha Rose Shulman in the NYTimes, published August 3, 2013. The beet lends a beautiful color to this version. I only had baby beets, so used a handful of them in lieu of a larger one. I also added one chopped, unpeeled Granny Smith apple, which worked very well. Cooking time is chilling time.

Provided by zeldaz51

Categories     Vegetable

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 12

2 thick slices onions (red or white)
1 large beet, roasted and peeled (about 6 ounces)
6 ounces cucumbers, peeled and coarsely chopped (one small or 1/2 long European)
2 lbs ripe tomatoes, quartered
2 sticks celery, coarsely chopped
2 large garlic cloves, halved, green germs removed
2 tablespoons sherry wine vinegar, plus a little extra for the onion
3 tablespoons extra virgin olive oil
salt
1/2-1 cup ice water
1/2 cup diced cucumber
slivered fresh mint leaves

Steps:

  • Put the onion slices in a bowl, cover with cold water and add a few drops of vinegar. Let sit for 5 minutes while you prepare the remaining ingredients. Drain and rinse with cold water. Cut in half or into smaller pieces.
  • Working in two batches, blend all of the ingredients except the garnishes in a blender for 2 minutes or longer, until smooth and frothy. Transfer to a bowl or container (a metal bowl is the most efficient for chilling), thin out with more water if desired, and chill for at least 2 hours before eating. Garnish each bowl or glass with diced cucumber and slivered fresh mint leaves.

Nutrition Facts : Calories 114.8, Fat 7.2, SaturatedFat 1, Sodium 27.8, Carbohydrate 12.3, Fiber 3, Sugar 7.1, Protein 2.3

GINGER LEMONGRASS BEET GAZPACHO



Ginger Lemongrass Beet Gazpacho image

This is a great way to use up beets. I developed this soup for a client of mine, and topped it with grilled shrimp.

Provided by Sharon Shiner

Categories     Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

2 teaspoons canola oil
1 small sweet onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
2 garlic cloves, minced
2 fresh lemongrass, trimmed to the middle white part, minced
2 teaspoons fresh ginger (peeled and minced or grated on microplane)
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1 teaspoon ground coriander
1 bunch beet, peeled and chopped (~6 medium beets)
6 cups vegetable stock
1/2 cup cilantro leaf, finely chopped
1 lime, juice and zest of

Steps:

  • In a large Dutch oven, heat oil over medium-high heat.
  • Add the onions, carrots, celery, garlic, lemon grass, ginger, salt, pepper and coriander to the Dutch oven. Cook, stirring frequently, for 7-8 minutes.
  • Add beets and vegetable or chicken broth to Dutch oven; bring to a boil and then reduce heat and simmer, uncovered until beets are tender, 15-20 minutes, stirring occasionally.
  • Allow soup to cool, then process in a food processor, or with an immersion stick blender until smooth.
  • Stir in cilantro and lime zest and juice; check for seasonings and add salt and pepper as necessary.

Nutrition Facts : Calories 28.5, Fat 1.6, SaturatedFat 0.1, Sodium 207.7, Carbohydrate 3.7, Fiber 0.8, Sugar 1.2, Protein 0.4

SHRIMP GAZPACHO



Shrimp Gazpacho image

Here's a refreshing take on the classic chilled tomato soup. Our twist features shrimp, lime and plenty of avocado. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 12 servings (3 quarts).

Number Of Ingredients 10

6 cups spicy hot V8 juice
2 cups cold water
1/2 cup lime juice
1/2 cup minced fresh cilantro
1/2 teaspoon salt
1/4 to 1/2 teaspoon hot pepper sauce
1 pound peeled and deveined cooked shrimp (31-40 per pound), tails removed
1 medium cucumber, seeded and diced
2 medium tomatoes, seeded and chopped
2 medium ripe avocados, peeled and chopped

Steps:

  • In a large nonreactive bowl, mix first 6 ingredients. Gently stir in remaining ingredients. Refrigerate, covered, 1 hour before serving.

Nutrition Facts : Calories 112 calories, Fat 4g fat (1g saturated fat), Cholesterol 57mg cholesterol, Sodium 399mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges

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