Light Gazpacho Broth Recipes
LIGHT GAZPACHO BROTH
Inspired by gazpacho, this chilled broth is based on a vegetable puree and is a source of potassium and vitamins A and C.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 12
Steps:
- Place 4 tomatoes in a blender, and then add 4 radishes, 1 cucumber, 1 bell pepper, the fennel, scallions, parsley, and lemon juice. Puree until very smooth, about 1 minute.
- Line a large bowl with 3 layers of cheesecloth. Pour puree into the bowl, gather cheesecloth around puree, and tie into a bundle. Tie ends to a long wooden spoon, and balance spoon on the rim of a deep pot, suspending bundle in the pot. Refrigerate and strain for 2 hours to extract a clear broth.
- Gently squeeze solids in cheesecloth to extract liquid. (You should have 4 cups liquid.) Discard solids.
- Season broth with salt and cayenne pepper. Garnish with remaining tomato, radish, cucumber, bell pepper, and parsley. Drizzle with oil and vinegar, and serve cold.
Nutrition Facts : Calories 63 g, Fiber 2 g, Protein 1 g, Sodium 50 g
GAZPACHO IV
A wonderful cold summer soup, great with tortilla chips, crackers, or crusty bread. Can be used as a salsa if thickened.
Provided by Anonymous
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Time 8h25m
Yield 8
Number Of Ingredients 18
Steps:
- In a large bowl, mix the tomatoes, tomato juice, beef broth, green bell pepper, celery, cucumber, onion, garlic, olive oil, lemon juice, and balsamic vinegar. Season with basil, parsley, salt, pepper, cumin, hot pepper sauce, and Worcestershire sauce. Cover bowl, and refrigerate gazpacho 8 hours or overnight before serving.
Nutrition Facts : Calories 52 calories, Carbohydrate 7.9 g, Fat 2.1 g, Fiber 1.9 g, Protein 1.9 g, SaturatedFat 0.3 g, Sodium 495.6 mg, Sugar 4.8 g
LIGHT AND FRESH MEXICAN GAZPACHO
I got this recipe from a coworker from Mexico. Since I live in the southwest, I make this recipe year round at work, but it is demanded in summer! My customers and anyone else who tries this loves it! You can add small shrimp to make this a main course or serve as a light lunch or appetizer. Keeps refrigerated for 1 week.
Provided by Kara Adkins
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Time 7h
Yield 10
Number Of Ingredients 16
Steps:
- Combine celery, red and yellow bell peppers, cucumbers, avocados, cilantro, green onions, red onion, tomato-vegetable juice cocktail, tomato and claim juice cocktail, hot pepper sauce, red wine vinegar, lemon juice, garlic, and garlic powder in a large nonreactive bowl. Season with salt and black pepper. Refrigerate at least 6 hours to blend flavors.
Nutrition Facts : Calories 284.6 calories, Carbohydrate 44.7 g, Fat 10.5 g, Fiber 9.1 g, Protein 5.8 g, SaturatedFat 1.5 g, Sodium 1966.5 mg, Sugar 16 g
MOM'S GAZPACHO
Steps:
- Place egg in small pot of cold water, bring to boil, and let simmer for 10 minutes.
- In a pot or large bowl, combine tomatoes, pepper, cucumber, red onion, olive oil, lemon juice, cold beef broth (optional), red wine vinegar, parsley, oregano, Worcestershire, and coarsely ground black pepper to taste. Stir.
- Sprinkle garlic with a pinch of salt, and set in bowl.
- When egg is finished cooking, run under cold water, remove shell, add to garlic and salt mixture, and mash together with fork.
- Pour tomato juice into large pot or bowl with vegetables, and add garlic, egg, and salt mixture. Add bread crumbs and stir so that they dissolve into liquid.
- Taste for seasoning and add salt, pepper, and Tabasco to taste. Chill for at least 4 hours and serve. Garnish with chopped parsley, minced red onion, and chopped olives if desired.
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- Place vegetable juice, salt, ground red pepper, half of red tomatoes, and garlic in a blender; process until smooth. Pour pureed tomato mixture into a large bowl. Place the remaining red tomatoes, 2/3 cup cucumber, 1/2 cup bell pepper, 1 tablespoon basil, and lemon juice in blender; process until smooth. Add to pureed tomato mixture in bowl. Stir in remaining 1/3 cup cucumber, 1/4 cup bell pepper, and yellow tomatoes. Cover and chill.
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