Sunnys Easy Roasted Green Gazpacho Recipes

GREEN GAZPACHO

Green Gazpacho image

Blend roasted poblano and fresh cucumber and mint for a dazzling and delicious twist on gazpacho.

Provided by Food Network Kitchen

Time 20m

Yield 4

Number Of Ingredients 11

Ingredients

1 large poblano pepper
3 tablespoons extra-virgin olive oil, plus more, for drizzling
4 large cloves garlic, smashed
1/4 cup lightly packed fresh mint leaves
4 English cucumbers, peeled, seeded and chopped
Juice of 1 lemon
Kosher salt and freshly ground black pepper
1 small green or yellow heirloom tomato, seeded and finely chopped
1 tablespoon chopped fresh chives
Picked lump crabmeat or chopped cooked shrimp, for serving
Crusty bread, for serving

Steps:

Roast the poblano pepper directly over a gas burner, turning, until charred all over. (Alternatively, broil the pepper.) Transfer to a cutting board to cool slightly and then peel, seed and chop. Heat the olive oil in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until softened and golden brown, 3 to 5 minutes; set aside to cool slightly.
Put the mint, cucumbers, lemon juice, oil and garlic mixture and chopped poblano in a blender and puree until smooth. Season with salt and black pepper.
Ladle the gazpacho into 4 small bowls and top evenly with the tomato, chives and crab or shrimp. Drizzle with oil.

DEBI AND GABRIELE'S GREEN GAZPACHO

Debi and Gabriele's Green Gazpacho image

Provided by Food Network

Time 1h20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 cups seedless green grapes
3 scallions, roughly chopped
1 1/2 English cucumbers, peeled and cut into chunks
1 clove garlic
1 small bunch fresh parsley (leaves only)
1/2 avocado, cut into chunks
1/3 cup extra-virgin olive oil
3 tablespoons white wine vinegar
Kosher salt and freshly ground pepper
1/4 cup sliced almonds, toasted

Steps:

Pulse the grapes, scallions, cucumbers, garlic, parsley and avocado in a food processor until combined. Add the olive oil and white wine vinegar and pulse again until blended. Add 1/4 cup ice water and pulse again. Add more water if it is not at your desired consistency.
Season the gazpacho with 1 teaspoon salt and 1/4 teaspoon pepper. Refrigerate until chilled, about 1 hour. Serve topped with the toasted almonds.

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