Best 5 Cajun Gazpacho Recipes
**Dive into the Vibrant Flavors of Cajun Gazpacho: A Culinary Fusion of Spanish and Louisiana Cuisine**
In the realm of culinary artistry, where flavors dance and cultures intertwine, there exists a dish that embodies the spirit of fusion cuisine: Cajun gazpacho. This tantalizing creation seamlessly blends the vibrant essence of Spanish gazpacho with the bold, soulful flavors of Louisiana's Cajun heritage. As you embark on a culinary journey with this recipe, you'll discover a symphony of tastes that will transport your palate to a realm of pure delight.
With its vibrant colors, fresh ingredients, and distinctive Cajun twist, Cajun gazpacho is a dish that is both visually appealing and gastronomically satisfying. The foundation of this dish lies in the traditional Spanish gazpacho, a chilled soup characterized by its refreshing blend of tomatoes, cucumbers, peppers, and garlic. However, the Cajun influence adds a layer of complexity with the incorporation of bold spices, such as cayenne and paprika, along with hearty ingredients like shrimp, okra, and corn.
This article presents a collection of carefully curated Cajun gazpacho recipes that cater to diverse tastes and preferences. Whether you're a seasoned chef seeking culinary inspiration or a home cook looking to impress your dinner guests, these recipes will guide you through the process of creating this delectable dish. From classic Cajun gazpacho to variations that incorporate unique ingredients and cooking techniques, you'll find a recipe that suits your culinary style and adventurous spirit.
So, gather your ingredients, prepare your taste buds, and get ready to embark on a culinary expedition that will leave you craving more. Let the vibrant flavors of Cajun gazpacho ignite your senses and take you on a journey where Spanish tradition meets Louisiana's soulful essence.
CAJUN GAZPACHO
Horseradish, spices and slightly sweet balsamic vinegar give this gazpacho its Cajun flair. Served chilled, it's one of the best starters you can have in the heat of the summer.-Denise Klibert, Shreveport, Louisiana
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 12 servings (3 quarts).
Number Of Ingredients 25
Steps:
- In a food processor, process the first eight ingredients in batches until finely chopped., In a large bowl, combine the tomato juice, lemon juice, vinegar, pepper sauce, Worcestershire sauce, horseradish, garlic, seasonings and chopped vegetables. Cover and refrigerate for at least 8 hours or overnight., Just before serving, stir in oil. Garnish servings with shrimp, crabmeat and/or crawfish.
Nutrition Facts : Calories 114 calories, Fat 3g fat (0 saturated fat), Cholesterol 57mg cholesterol, Sodium 769mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 10g protein.
CAJUN GAZPACHO -- ENOUGH FOR A CROWD!
This recipe is from my mom and dad....we've had it for years and it is requested at all family gatherings during the Spring and Summer! Cook time is refrigeration time.
Provided by Sherrybeth
Categories Vegetable
Time 1h25m
Yield 20-25 serving(s)
Number Of Ingredients 11
Steps:
- Blend tomatoes, cucumbers, bell pepper, celery and onion in a blender until slightly liquid but still having some texture to the veggies.
- In a large serving bowl, pour the blended mixture and add the remaining ingredients.
- Stir well and refrigerate for one hour before serving to allow flavors to meld.
- SERVE COLD.
Nutrition Facts : Calories 58.8, Fat 3.6, SaturatedFat 0.5, Sodium 118.7, Carbohydrate 6.5, Fiber 1.4, Sugar 4, Protein 1.3
THE BEST GAZPACHO
Ripe tomatoes, crisp cucumber and red bell peppers come together to make a delightfully refreshing version of classic gazpacho. We added a touch of sherry vinegar for acidity, which plays nicely with sweet, ripe tomatoes. Hearty white bread adds body and creates the perfect creamy texture. Top with diced cucumber and a drizzle of olive oil for a light soup you'll want to make all summer long.
Provided by Food Network Kitchen
Categories appetizer
Time 2h25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place the bread cubes in a small bowl and add enough water to cover. Let soak until the bread is completely saturated, about 2 minutes. Drain and squeeze dry.
- Combine the bread, tomatoes, roughly chopped cucumber, bell pepper, garlic, 1/3 cup olive oil, 2 tablespoons vinegar, coriander, 1 teaspoon salt and a few grinds of pepper in a blender. (Work in two batches if necessary.) Blend on high speed until creamy and very smooth, about 2 minutes. Strain through a fine-mesh strainer into a large bowl or 8-cup liquid measuring cup. Cover and refrigerate until very cold, at least 2 hours and up to overnight.
- Season to taste with more salt and pepper and add up to 1 more tablespoon vinegar. Ladle into serving bowls, top with the finely diced cucumber and drizzle with more olive oil. Serve chilled.
GARBANZO GAZPACHO
This chunky chilled soup is terrific in warm weather, but our family loves it so much I often prepare it in winter, too. I made some slight changes to suit our tastes, and the fresh flavorful combination has been a favorite ever since.-Mary Ann Gomez, Lombard, Illinois
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine all the ingredients; cover and refrigerate until serving.
Nutrition Facts : Calories 126 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 933mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 4g fiber), Protein 6g protein.
CHEF JOHN'S GAZPACHO
Only try this recipe if you're going to use some killer, end-of-summer, super-sweet tomatoes. There just isn't any substitute, so happy hunting, and I hope you find some so you give this a try.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Time 2h45m
Yield 6
Number Of Ingredients 18
Steps:
- Combine diced tomatoes, cucumber, bell pepper, green onion, jalapeno, and garlic in a large bowl. Stir in salt, cumin, oregano, cayenne pepper, and black pepper.
- Place cherry tomatoes, olive oil, lime juice, balsamic vinegar, and Worcestershire sauce in a blender. Cover and puree until smooth. Pour pureed mixture through a strainer into the tomato-cucumber mixture; stir to combine.
- Place 1/3 of the tomato mixture into the blender. Cover, turn blender on, and puree until smooth. Return pureed mixture to the remaining tomato-cucumber mixture. Stir to combine. Cover and chill in refrigerator for 2 hours.
- Season cold soup with salt and black pepper to taste. Ladle into bowls and top with basil.
Nutrition Facts : Calories 131.7 calories, Carbohydrate 10.5 g, Fat 9.9 g, Fiber 2.8 g, Protein 2 g, SaturatedFat 1.4 g, Sodium 410.3 mg, Sugar 4.5 g
Tips for Making the Best Cajun Gazpacho:
- Use ripe, in-season tomatoes. This will ensure the best flavor.
- Roast the vegetables before blending them. This step brings out their natural sweetness and flavor.
- Use a good Cajun seasoning. This will give the dish its characteristic flavor.
- Add a little bit of heat. This can be done with cayenne pepper, hot sauce, or chili powder.
- Garnish with fresh herbs and vegetables. This will add a pop of color and flavor.
Conclusion:
Cajun gazpacho is a delicious and refreshing soup that is perfect for hot summer days. It is made with roasted vegetables, Cajun seasoning, and a little bit of heat. It is garnished with fresh herbs and vegetables, and it can be served as a main course or a side dish. If you are looking for a unique and flavorful soup, Cajun gazpacho is definitely worth a try.
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