SandyM
05-08-2001, 07:29 AM
Hi there,
Our local paper had an article on Gazpacho, and I pulled some recipes from the article. I haven't tried them, but they really sound interesting. Thought I'd share them with you:
White Gazpacho
2 medium cucumbers, peeled, seeded and diced, divided (see cook's note)
3 cups vegetable or chicken broth
3 cloves garlic, minced
1 cup nonfat plain yogurt
1/2 cup nonfat sour cream
2-3 tablespoons white wine vinegar
1 teaspoon kosher salt
1/2 teaspoon white pepper
1/2 cup sliced green onion, sliced
1/2 cup tomatoes, washed, diced
1/2 cup red sweet peppers, diced
1/4 cup minced fresh parsley, for garnish
1/4 cup toasted pine nuts, for garnish
Measure out 1/2 cup cucumber and set aside.
Puree the remaining cucumber, broth, garlic, yogurt, sour cream, vinegar and salt and pepper in a food processor or blender. Transfer the broth mixture to a large bowl.
Stir the green onions, tomatoes, red peppers and reserved cucumber into the broth. Cover and chill until cold.
Pour the chilled soup into individual serving bowls and garnish with parsley and pine nuts.
Makes 8 cups; analysis per 1 cup.
Cook's note: To remove the seeds from the cucumber, cut in half lengthwise and scrape with a teaspoon.
Tested by Susan Selasky for the Free Press Test Kitchen
70 calories (35% from fat), 3 grams fat (trace of sat. fat), 9 grams carbohydrate, 4 grams protein, 653 mg sodium, 1 mg cholesterol, 75 mg calcium, 1 gram fiber.
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Watermelon Gazpacho
3 cups 1/2-inch bread cubes, crust removed
2-4 tablespoons coarsely chopped garlic
1 cup extra-virgin olive oil
1/2 cup sherry wine vinegar or raspberry vinegar
3 cups cucumber, peeled, seeded and chopped
Salt and freshly ground pepper to taste
1 1/2 cups watermelon or pineapple, cut into 1/4- to 1/2-inch cubes, or seedless grapes, halved
1/4 cup sliced or slivered almonds, toasted and chopped
1/4 cup flat-leaf parsley, chopped
Soak the bread cubes in cold water to cover for 30 minutes.
Squeeze out the water then place bread in a food processor or blender along with the garlic, olive oil and vinegar; puree until smooth. Add 2 cups of the cucumbers and pulse until well combined but still a little chunky. You may need to do this in two batches.
Pour the mixture into a medium bowl and season to taste with salt and pepper. If the soup seems too thick, add a bit of cold water to thin.
Stir in the watermelon (or fruit of choice) and the remaining 1 cup of cucumber. Cover and refrigerate until well chilled.
Pour the chilled soup into individual serving bowls and garnish with the toasted almonds and parsley.
Makes about 6 cups; analysis per 1 cup.
Cook's note: To remove the seeds from the cucumber, cut in half lengthwise and scrape with a teaspoon.
Tested by Susan Selasky for the Free Press Test Kitchen
595 calories (64% from fat), 43 grams fat (6 grams sat. fat), 46 grams carbohydrate, 9 grams protein, 470 mg sodium, 0 mg cholesterol, 161 mg calcium, 2 grams fiber.
Santa Fe Gazpacho
1 cucumber (~11 ounces), peeled and seeded
1 1/4 cups canned low-salt chicken or vegetable broth, divided
1 1/4 pounds tomatoes, quartered
1 jar (7.25 oz) roasted red peppers, drained
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
2 teaspoons minced canned chipotle chiles, see cook's note
Garnishes:
2 large green onions, finely chopped
1/2 cup jicama, finely chopped
1/2 cup green bell pepper, finely chopped
1/2 cup plum tomatoes, finely chopped
1/2 cup avocado, diced
Salt and pepper to taste
Coarsely chop half the cucumber; place in a blender or food processor. Dice the remaining cucumber and set aside. Add to the blender 1/2 cup broth, tomatoes, red peppers, cilantro, lime juice and chipotles. Puree until smooth.
Pour soup into a large bowl. Mix in the remaining 3/4 cup broth and remaining diced cucumber. Season the soup with salt and pepper.
Mix 1 rounded tablespoon each of the green onions, avocado, jicama, green pepper and tomatoes in small bowl; reserve for garnish. Stir the remaining garnish ingredients into the soup. Cover and chill at least 2 hours and up to 6 hours.
To serve, ladle the soup into individual serving bowls and sprinkle with reserved garnish.
Makes about 6 cups; analysis per 1 cup.
Cook's note: To remove the seeds from the cucumber, cut in half lengthwise and scrape with a teaspoon. Chipotle chiles canned in adobo sauce can be found in the ethnic section of most grocery stores.
Tested by Susan Selasky for the Free Press Test Kitchen
77 calories (32% from fat), 3 grams fat (1 gram sat. fat), 13 grams carbohydrate, 2 grams protein, 96 mg sodium, 1 mg cholesterol, 22 mg calcium, 3 grams fiber.
Our local paper had an article on Gazpacho, and I pulled some recipes from the article. I haven't tried them, but they really sound interesting. Thought I'd share them with you:
White Gazpacho
2 medium cucumbers, peeled, seeded and diced, divided (see cook's note)
3 cups vegetable or chicken broth
3 cloves garlic, minced
1 cup nonfat plain yogurt
1/2 cup nonfat sour cream
2-3 tablespoons white wine vinegar
1 teaspoon kosher salt
1/2 teaspoon white pepper
1/2 cup sliced green onion, sliced
1/2 cup tomatoes, washed, diced
1/2 cup red sweet peppers, diced
1/4 cup minced fresh parsley, for garnish
1/4 cup toasted pine nuts, for garnish
Measure out 1/2 cup cucumber and set aside.
Puree the remaining cucumber, broth, garlic, yogurt, sour cream, vinegar and salt and pepper in a food processor or blender. Transfer the broth mixture to a large bowl.
Stir the green onions, tomatoes, red peppers and reserved cucumber into the broth. Cover and chill until cold.
Pour the chilled soup into individual serving bowls and garnish with parsley and pine nuts.
Makes 8 cups; analysis per 1 cup.
Cook's note: To remove the seeds from the cucumber, cut in half lengthwise and scrape with a teaspoon.
Tested by Susan Selasky for the Free Press Test Kitchen
70 calories (35% from fat), 3 grams fat (trace of sat. fat), 9 grams carbohydrate, 4 grams protein, 653 mg sodium, 1 mg cholesterol, 75 mg calcium, 1 gram fiber.
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Watermelon Gazpacho
3 cups 1/2-inch bread cubes, crust removed
2-4 tablespoons coarsely chopped garlic
1 cup extra-virgin olive oil
1/2 cup sherry wine vinegar or raspberry vinegar
3 cups cucumber, peeled, seeded and chopped
Salt and freshly ground pepper to taste
1 1/2 cups watermelon or pineapple, cut into 1/4- to 1/2-inch cubes, or seedless grapes, halved
1/4 cup sliced or slivered almonds, toasted and chopped
1/4 cup flat-leaf parsley, chopped
Soak the bread cubes in cold water to cover for 30 minutes.
Squeeze out the water then place bread in a food processor or blender along with the garlic, olive oil and vinegar; puree until smooth. Add 2 cups of the cucumbers and pulse until well combined but still a little chunky. You may need to do this in two batches.
Pour the mixture into a medium bowl and season to taste with salt and pepper. If the soup seems too thick, add a bit of cold water to thin.
Stir in the watermelon (or fruit of choice) and the remaining 1 cup of cucumber. Cover and refrigerate until well chilled.
Pour the chilled soup into individual serving bowls and garnish with the toasted almonds and parsley.
Makes about 6 cups; analysis per 1 cup.
Cook's note: To remove the seeds from the cucumber, cut in half lengthwise and scrape with a teaspoon.
Tested by Susan Selasky for the Free Press Test Kitchen
595 calories (64% from fat), 43 grams fat (6 grams sat. fat), 46 grams carbohydrate, 9 grams protein, 470 mg sodium, 0 mg cholesterol, 161 mg calcium, 2 grams fiber.
Santa Fe Gazpacho
1 cucumber (~11 ounces), peeled and seeded
1 1/4 cups canned low-salt chicken or vegetable broth, divided
1 1/4 pounds tomatoes, quartered
1 jar (7.25 oz) roasted red peppers, drained
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
2 teaspoons minced canned chipotle chiles, see cook's note
Garnishes:
2 large green onions, finely chopped
1/2 cup jicama, finely chopped
1/2 cup green bell pepper, finely chopped
1/2 cup plum tomatoes, finely chopped
1/2 cup avocado, diced
Salt and pepper to taste
Coarsely chop half the cucumber; place in a blender or food processor. Dice the remaining cucumber and set aside. Add to the blender 1/2 cup broth, tomatoes, red peppers, cilantro, lime juice and chipotles. Puree until smooth.
Pour soup into a large bowl. Mix in the remaining 3/4 cup broth and remaining diced cucumber. Season the soup with salt and pepper.
Mix 1 rounded tablespoon each of the green onions, avocado, jicama, green pepper and tomatoes in small bowl; reserve for garnish. Stir the remaining garnish ingredients into the soup. Cover and chill at least 2 hours and up to 6 hours.
To serve, ladle the soup into individual serving bowls and sprinkle with reserved garnish.
Makes about 6 cups; analysis per 1 cup.
Cook's note: To remove the seeds from the cucumber, cut in half lengthwise and scrape with a teaspoon. Chipotle chiles canned in adobo sauce can be found in the ethnic section of most grocery stores.
Tested by Susan Selasky for the Free Press Test Kitchen
77 calories (32% from fat), 3 grams fat (1 gram sat. fat), 13 grams carbohydrate, 2 grams protein, 96 mg sodium, 1 mg cholesterol, 22 mg calcium, 3 grams fiber.