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.
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.
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.
arge bowl. Season. Cover. Refrigerate for at least 2 hours, or
eggies for a smoother texture, if you prefer a chunky gazpacho, then
oth sides.
Divide the gazpacho among four bowls. Sprinkle with
o finish the vinaigrette, for each cup of gazpacho, add the juice
o thin the gazpacho. Pour into a container suitable for chilling and
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.
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.
ot to over process; the gazpacho should not be smooth; may
more salt, etc.).
Chill for at least 1 hour.
br>To make the Gazpacho: Combine all the Gazpacho ingredients in a
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.
Put 4 slices of toast in water to soak and cut the other 2 slices into cubes. Put the finely diced vegetables in a bowl for garnishing, and set aside.
Remove the toast from the water, squeezing out any excess and then puree along with the peppers, garlic, onion, cucumber, tomatoes, sugar, vinegar and oil. Season to taste with salt and pepper. Cover and place in the fridge for 30 minutes.
Heat 1 tsp oil in a frying pan and saute the toast cubes until golden brown. Serve soup with a garnish of the finely chopped vegetables and croutons.
of the tomatoes, reserving for the topping. Cut a X
Soak, then cook the Black Eyed Beans according to packet instructions. Drain, rinse & set aside to cool.
Mix the onion, cucumber, tomatoes & mint in a serving dish.
Place the dressing ingredients into a bowl and mix well.
Mix dressing into the salad.
Cover with cling film and cool in the fridge for an hour.
Keeps well for 2-3 days.
he vinegar and lemon juice for 1 to 2 hours, or
Place lime juice, EVOO, parsley, cilantro, garlic, peppers, tomatoes, onion, cucumber, celery and bread in a food processor.
Blend for 2-3 minutes until all chopped and combined.
Season with hot sauce, salt and freshly ground black pepper.
Serve gazpacho out of martini glasses with the shrimp hanging off the side for dipping and dunking.
Finely dice 1/2 lb of the melon then set aside. Puree the remainder with the lemon juice and vanilla extract. Chill all for 30 minutes.
Meanwhile, toast the almonds in a dry frying pan until golden brown. For the garnish mix together the creme fraiche or sour cream, orange juice then set aside.
Mix together the grape juice and chilled pureed melon. Stir in the diced melon, apricots and currants and serve in deep bowls, with a dollop of orange creme fraiche and a garnish of toasted almonds and lemon balm.