Santa Fe Gazpacho Recipes
GAZPACHO SALSA
Provided by Food Network
Yield about 3 cups
Number Of Ingredients 6
Steps:
- In a mixing bowl combine the peppers, cucumbers, tomatoes and scallions and toss with olive oil and season to taste with salt and pepper. At the last moment, add the red wine vinegar to taste.
SANTA FE GAZPACHO
Steps:
- Coarsely chop half of cucumber; place in blender. Add 1/2 cup broth and next 5 ingredients; puree until smooth. Pour soup into large bowl. Mix in cup broth. Season with salt and pepper. Cover; chill at least 2 hours and up to 6 hours.
- Mix 1 rounded tablespoon each of green onions, avocado, jicama, green bell pepper and tomatoes in small bowl; reserve for garnish. Mix remaining green onions, avocado, jicama, bell pepper and tomatoes into soup. Ladle soup into bowls. Sprinkle with reserved garnish.
SANTA FE BLACK BEAN GAZPACHO
Make and share this Santa Fe Black Bean Gazpacho recipe from Food.com.
Provided by larry 2
Categories Clear Soup
Time 40m
Yield 12 cups, 12 serving(s)
Number Of Ingredients 17
Steps:
- Combine beans and V8 juice, oil, lime juice, cucumber, onion, Worcestershire Sauce, and garlic, etc, etc, hand blend until only till a bit chunky NEED TO PUT IN 2 LARGE POTs TO BLEND.
- Chill at least three+ hours. SERVE cold!
- Serve with: COBBETTES & corn tortillas.
Nutrition Facts : Calories 473.7, Fat 8.8, SaturatedFat 1.4, Sodium 1609.6, Carbohydrate 83.1, Fiber 23, Sugar 18.4, Protein 23.5
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CUCUMBER & AVOCADO GAZPACHO - LIVE NATURALLY MAGAZINE
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Servings 2Category Lunch
- To make the gazpacho, cut a 2-inch piece off the end of the cucumber and set it aside for garnish. Roughly chop the remaining cucumber and transfer it to a high-speed blender.
- Add the avocado, scallion, garlic, olive oil, water, kosher salt, and vinegar and blend until smooth. Chill in the fridge for at least 1 hour.
- For the garnish, finely dice the reserved piece of cucumber and toss in a small bowl with the mint leaves, apple cider vinegar, a pinch of flaky salt,and minced shallot.
- Remove the gazpacho from the fridge, taste, and season with kosher salt.Divide between two bowls and spoon over the chopped cucumber relish. Drizzle each bowl with olive oil and finish with cracked pepper.
SANTA FE GAZPACHO RECIPE | MYRECIPES
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Servings 6
- Preheat oven to 400°. Spread first 3 ingredients on a baking sheet, and roast on middle oven shelf 20 to 25 minutes or until light brown. Remove from oven, and let cool.
- Halve tomato quarters crosswise, and pulse in a food processor in 2 batches until coarsely chopped. Transfer to a large nonreactive bowl.
- Pulse garlic in food processor until finely minced, scraping bowl as needed. Add jalapeño, and pulse until finely chopped. Add tomatillo, and pulse until finely chopped; add mixture to tomato.
- Chop roasted onion and bell peppers. If bell pepper skins are loose, remove before chopping. Add to tomato mixture. Stir in corn and next 4 ingredients, cover, and chill at least 2 hours.
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From thecowgirlgourmetinsantafe.com
Reviews 2Category Main CourseCuisine FrenchEstimated Reading Time 5 mins
- Fill a pot with water and place over high heat on the cooktop. While the water starts to boil, get all of your ingredients together and get ready to slice, dice and chop.
- Start by making an X on the bottom of each tomato. This will help the skin peel right off after you blanch them.
- Next, find the biggest bowl you have for this recipe. It makes a lot and the juices form the vegetables will extract, so be sure your mixing bowl is big enough.
- Also, get another bowl and fill it with ice and cold water--this will be the ice bath you use after you blanch the tomatoes.
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