Time 55m Yield 2 Number Of Ingredients 9 Steps:
Blend honeydew melon, cucumber, onion, avocado, jalapeno pepper, garlic, white balsamic vinegar, lime juice, salt, and black pepper in a blender until smooth. Adjust seasonings if desired and chill before serving.
Time 15m Number Of Ingredients 14 Steps:
Put all the ingredients, except the oil, pea shoots and ice cubes, into a food processor with a good pinch of salt and pepper and blitz, adding enough water to get a soupy consistency. Taste, and add a little more vinegar and seasoning if necessary. Chill for up to 24 hrs, or at least 2 hrs. To serve, divide between shallow soup bowls, float a few ice cubes in each bowl (see tip, below) and add a scattering of pea shoots and a drizzle of oil before serving.
Time 4h30m Yield 4 servings Number Of Ingredients 14 Steps:
For the veggies: Heat the grill to 400 degrees F. Brush oil on the scallions, tomatillos and zucchini, then sprinkle them with salt and place over the direct heat of the grill. Cook, rotating or flipping occasionally, until everything chars and the tomatillos soften a bit, about 5 minutes. Blend and chill soup: Combine the scallions, tomatillos and zucchini in a blender, along with the yogurt, basil, cucumber, garlic, lemon juice and a nice pinch of salt. Blend until smooth. If the consistency is too thick, add a handful of crushed ice and blend; this should fix it! Taste and season with salt, then taste again. Refrigerate at least four hours or up to overnight. Serve. Mix the yogurt and honey in a small bowl. Serve the soup in bowls and drizzle with the yogurt mixture, and a shake or two of the hot sauce.
Time 20m Yield 4 Number Of Ingredients 11 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.
Time 15m Yield 5 servings. Number Of Ingredients 10 Steps:
In a large bowl, combine all ingredients. Cover and refrigerate until chilled, at least 4 hours.
Time 25m Yield 4 servings. Number Of Ingredients 15 Steps:
In a large bowl, combine the Clamato juice, tomatoes, green pepper, cucumber, celery, onion, oil, vinegar, parsley, chives, garlic, pepper, Worcestershire sauce and salt. Cover and refrigerate for at least 4 hours. Serve with croutons if desired.
Time 20m Yield 6 to 8 servings Number Of Ingredients 16 Steps:
The day before serving, combine tomatoes, lemon grass and vodka in a blender and puree until smooth. Line a sieve with cheesecloth or paper towels, set over a bowl and pour in tomato mixture. Refrigerate overnight; clear liquid will slowly drain through. Discard solids. In a glass or ceramic bowl, combine cucumbers, green peppers, tomatillos, vinegars, lemon juice, sugar and a generous sprinkling of salt and pepper. Refrigerate overnight. In a large bowl, blend marinated vegetables, avocado, chives, cilantro, parsley, scallions and tomato liquid until smooth. Taste for salt, pepper and vinegar, adding more as needed. Serve very cold.
Number Of Ingredients 15 Steps:
Reserve one-quarter of the tomato, two cucumber chunks, two avocado chunks, and one basil leaf. Combine and finely chop for garnish. Stem and seed the jalapeño half and reserve the seeds. Cut the jalapeño into several pieces. Combine one or two pieces of the jalapeño with the remaining tomato, cucumber, avocado, and basil and the watercress or spinach, celery, garlic, red wine vinegar, honey, and ice cubes in a blender or the bowl of a food processor; puree until smooth. Add 1/4 cup or more water to thin the mixture, if necessary. Taste and season with salt, pepper, and more vinegar, if needed. If you want the soup spicier, add more of the jalapeño, a little at a time, as well as some of the seeds if desired, blending and tasting after each addition. Refrigerate until cold, then pour into a bowl and top with the reserved chopped tomato, cucumber, avocado, and basil and a drizzle of olive oil, and eat.
More about “easy green gazpacho recipes”
Time 15m Yield 4 servings Number Of Ingredients 12 Steps:
Bring a large pot of salted water to a boil. Add cilantro, parsley and basil and cook until bright green, about 45 seconds. Remove the herbs and place into a bowl of ice water until cold. Drain. In a blender, combine the herb mixture, jalapeno and 2 cups ice water and puree until smooth. With the motor running, add the oil. Using a sieve over a medium bowl, strain the herb puree and season with salt and pepper. In a large bowl, toss together the scallion, tomatillos, avocado, apple and lemon juice and season with salt and pepper. In a small bowl, season the cucumber with salt and pepper. Using your hands, squeeze out the excess liquid from the cucumber. Place 1/4 of the cucumber in the center of each of four soup bowls and surround the cucumber with the tomatillo mixture. Pour 1/4 of the herb puree into each bowl. Garnish each bowl with chopped parsley and serve.
