For the gazpacho, blend or process all ingredients until smooth. Strain through fine sieve into large bowl; discard solids. Season to taste. Cover; refrigerate 3 hours.
Just before serving, prepare avocado salsa by combining all ingredients in small bowl.
Serve bowls of gazpacho topped with salsa.
Chill six wide soup bowls.
Combine all the gazpacho ingredients in a blender and puree until smooth. Reserve in the refrigerator.
Combine the crab, lemon zest and olive oil, and toss gently. Reserve in the refrigerator.
When ready to serve, pour 1 cup of gazpacho into each bowl (you may end up with a bit left over), place four watermelon balls into each bowl, then add the diced cucumber and peppers. Place a pile of the crab in the center of each bowl, top with the cilantro and drizzle the olive oil around.
br>To make the Gazpacho: Combine all the Gazpacho ingredients in a
For the gazpacho, combine all ingredients in a food processor or blender. Pulse until well chopped, then process until smooth. Season to taste. Cover and refrigerate until ready to serve.
For the cilantro salsa, combine all ingredients in a small bowl. Season to taste.
Serve soup chilled in shot glasses and topped with cilantro salsa.
inaigrette, for each cup of gazpacho, add the juice of one
ater if you want your gazpacho more liquid, but I recommend
In a large bowl, stir together all gazpacho ingredients. Cover and refrigerate 30 to 60 minutes.
In a small bowl, stir together all sauce ingredients; refrigerate until ready to serve. Drizzle soup with sauce; pass remaining sauce.
Note:
Remove the veins and seeds in the serrano chile for a milder flavor.
Soak bread in a bowl with enough water until it is reduced to a thick mush.
Blend the juice, one pepper, one cucumber, one onion, bread, olive oil and vinegar in a blender in stages. Pour each blender batch into a large bowl and add salt to taste. Refrigerate for several hours.
Chop up the remaining pepper, cucumber and onion and refrigerate until you are ready to serve the gazpacho.
Serve ice cold and garnish with the chopped up vegetables and croutons.
our melted gelatin mixture into gazpacho mixture, mix completely.
Spray
For gazpacho, combine pepper, chopped cucumber, chopped tomatoes, oregano, sliced bread and diced garlic in a food processor and blend until smooth. Add 4 tbsp oil, vinegar, tomato juice and sugar. Season then chill.
For garlic crostini, heat 2 tbsp oil in a nonstick frying pan, rub halved garlic over baguette slices then toast for 2-3 mins, turning.
To serve, divide gazpacho between 4 bowls and sprinkle with diced cucumber and tomatoes. Serve with garlic crostini.
To make the gazpacho, cut the crust off the
Gazpacho Sauce:
In a medium
nd vinegar.
Put the gazpacho through a food mill to
In a large saucepan with salted boiling water, cook pasta until al dente. Drain and set aside.
In a large skillet, brown shrimps in the olive oil. Add salt and pepper. Add gazpacho and cooked pasta. Reheat while stirring to coat the pasta and add the tomato, parsley and tabasco. Adjust seasoning.
nd shrimp into the gazpacho.
Ladle the gazpacho into chilled soup
omato juice to make the gazpacho soupy but not too thin
Puree 4 cups watermelon in blender until smooth.
Transfer puree to large bowl.
Add remaining 1 cup diced watermelon and next 10 ingredients; stir to combine.
Cover gazpacho and refrigerate until cold, at least 1 hour and up to 4 hours.
Divide gazpacho among bowls and top with dollop of creme fraiche or sour cream.
Makes 4 servings.
Bon Appetit.
August 2005.
ore water to thin the gazpacho. Pour into a container suitable
ot to over process; the gazpacho should not be smooth; may
oticed when you try the gazpacho. It must be creamy and