Marys Tropical Gazpacho Recipes

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TROPICAL GAZPACHO



Tropical Gazpacho image

Brooklyn, New York's Sharon Pearlstein shares this refreshing fruit soup as a starter (or even dessert).

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 25m

Number Of Ingredients 8

3 mangoes (about 3 pounds total), peeled, pitted, and cut into chunks (about 5 cups)
2 cucumbers, peeled, seeded, and chopped
2 cups low-fat buttermilk
1 tablespoon fresh lime juice, plus lime wedges, for serving (optional)
1 teaspoon rice vinegar
Coarse salt
Hot sauce (optional)
Sliced fresh basil leaves, for garnish (optional)

Steps:

  • Working in batches, place mangoes, cucumbers, buttermilk, lime juice, and vinegar in a blender; puree until smooth. Season with salt and, if using, hot sauce. Refrigerate until chilled, about 1 hour. Serve gazpacho with lime wedges and basil, if desired.

BLOODY MARIA GAZPACHO



Bloody Maria Gazpacho image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 17

2 stalks celery, coarsely chopped, plus 2 tablespoons celery tops, finely chopped
1 Fresno chile, seeded and coarsely chopped, some reserved and finely chopped
1 jalapeno or serrano chile, seeded and coarsely chopped, some reserved and finely chopped
1/2 small red onion, coarsely chopped, plus 2 tablespoons finely chopped
1/4 seedless cucumber, coarsely chopped, plus 2 tablespoons finely chopped
Small handful fresh cilantro leaves, plus 1 tablespoon finely chopped
Salt
1 cup ice
4 shots (3/4 cup) tequila, such as Patron Silver
2 tablespoons freshly grated horseradish
1 tablespoon hot sauce, such as Tabasco
1 tablespoon Worcestershire sauce
1 slice white bread, crust removed
1 clove garlic, crushed
One 32-ounce can San Marzano tomatoes
Fat drizzle EVOO
Juice of 2 limes

Steps:

  • In a small bowl, combine the finely chopped celery tops, reserved Fresno chiles, reserved jalapenos, finely chopped onions, finely chopped cucumbers, finely chopped cilantro and some salt. Set the salsa garnish aside for a later use.
  • In high-power blender or food processor add the ice, tequila, horseradish, hot sauce, Worcestershire, bread, garlic, tomatoes, EVOO, lime juice, the remaining celery, Fresno chiles, jalapenos, onions, cucumbers and cilantro.
  • Pulse-chop to get it going then process until almost smooth. Taste and adjust the seasoning and texture. Pour the gazpacho into the shot glasses and garnish with the reserved salsa topping to serve.

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