In the realm of culinary delights, gazpacho stands out as a refreshing and flavorful chilled soup, originating from the sun-kissed region of Andalusia in southern Spain. This classic summer dish is predominantly made with fresh, ripe tomatoes, cucumbers, green bell peppers, onions, and garlic, blended together to create a smooth and vibrant green texture. Seasoned with olive oil, vinegar, salt, and pepper, gazpacho embodies the essence of Mediterranean cuisine, offering a harmonious balance of flavors.
This article presents a collection of green gazpacho soup shooter recipes, each with its unique twist to tantalize your taste buds. From the classic Andalusian gazpacho, characterized by its vibrant green color and traditional ingredients, to innovative variations featuring mango, avocado, and even watermelon, these recipes cater to a wide range of culinary preferences.
Whether you seek a traditional Spanish gazpacho or a contemporary fusion of flavors, this article provides a culinary journey that will transport you to the vibrant streets of Andalusia and satisfy your cravings for a refreshing and flavorful summer soup.
GREEN GAZPACHO
Blend roasted poblano and fresh cucumber and mint for a dazzling and delicious twist on gazpacho.
Provided by Food Network Kitchen
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.
GREEN GAZPACHO
Try this dazzling take on the classic chilled Spanish soup - this version is made with green veg, herbs and yogurt. Add edible flower ice cubes for extra special presentation
Provided by Cassie Best
Categories Starter
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.
Nutrition Facts : Calories 120 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium
GREEN GAZPACHO SHOTS
Provided by Abigail Kirsch
Yield 20 hors d'oeuvres
Number Of Ingredients 16
Steps:
- 1. Blend the lime juice, vinegar, oil, cilantro leaves, and cumin in the small bowl with a wooden spoon.
- 2. Place the zucchini, tomatillos, bell pepper, cucumber, onion, and green tomatoes in batches in the bowl of the food processor fitted with the steel blade. Process, adding the lime juice mixture, 2 tablespoons at a time, to prevent the blade from being clogged with the vegetables. The soup should have a crunchy texture; do not puree the vegetables. Pour the soup into the large bowl as each batch is processed.
- 3. When all the vegetables have been processed, add just enough vegetable broth to give the gazpacho a smoother consistency. Season the soup with the Tabasco sauce and salt to taste.
- 4. Refrigerate, covered, for 2 1/2 to 3 hours before serving.
- Fill the shot glasses three-quarters full with the gazpacho. Top each glass with a dollop of sour cream. Arrange the glasses on a large tray, with the bunch of cilantro in the center. Guests can help themselves.
CREAMY GREEN GAZPACHO
Provided by Joe Yonan
Categories Soup/Stew Leafy Green Tomato No-Cook Vegetarian Quick & Easy Avocado Cucumber Summer Healthy Watercress
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.
Tips:
- Use ripe, flavorful tomatoes. This is key to making a delicious green gazpacho soup. Look for tomatoes that are deep red and slightly soft to the touch.
- Chill the soup before serving. This will help to enhance the flavors and make the soup more refreshing.
- Garnish the soup with fresh herbs and vegetables. This will add a pop of color and flavor to the soup.
- Serve the soup with crusty bread or crackers. This will help to soak up the soup and make it a more satisfying meal.
- Experiment with different variations of the soup. There are many ways to customize this soup to your liking. For example, you can add different vegetables, herbs, or spices. You can also adjust the amount of vinegar or olive oil to suit your taste.
Conclusion:
Green gazpacho soup is a healthy, refreshing, and flavorful soup that is perfect for a summer meal. It is easy to make and can be customized to your liking. So next time you are looking for a light and healthy meal, give this green gazpacho soup a try!
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