Watermelon Gazpacho
When it's too hot to turn on the oven, gazpacho to the rescue! This is an old favorite, one I love this time of year in particular — it's so refreshing. It does require a fair amount of chopping but it yields a ton, and because there's no cooking, it's essentially done when the chopping is done. Do plan ahead, however: it requires a minimum of one hour of chilling before serving.
Get the recipe here:
Yellow Gazpacho Soup Shooters and Spicy Shrimp
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Learn how to make a fantastic appetizer recipe for summer entertaining! These Yellow Gazpacho Soup Shooters with spicy shrimp tails will be the hit of your next cocktail party! They are easy to make, and in fact perfect for beginner cooks, they also can be made at least a day ahead of time! All you have to do the day of your party is assemble and serve!
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YELLOW GAZPACHO SHOOTERS WITH SPICY SHRIMP TAILS
Makes 12
*PRINT RECIPE HERE*
INGREDIENTS:
FOR THE SOUP:
2 cups (300g) yellow tomatoes, chopped
1 cup (150g) yellow bell pepper, chopped
1 cup (150g) white or yellow onion, chopped
1 cup (150g) of English cucumber, chopped
2 garlic cloves, smashed
3 tablespoons(45ml) vinegar
3 tablespoons (45ml) olive oil
salt and pepper to taste
(if making without the shrimp add 2-3 dashes of hot sauce)
1-4 tbsp (15ml-60ml) of Vegetable stock
* Only if your soup needs to be thinned to be “pourable” otherwise no need to add. It will depend on the juiciness of your tomatoes!
FOR THE SHRIMP:
12 jumbo shrimp, shelled and cleaned with tail intact
1 tbsp (15ml) olive oil
1 garlic clove, minced
salt and pepper to taste
red chili flakes to taste
1 tbsp.(15ml) chopped parsley
METHOD:
Preheat oven to 400F (200C).
Shell, devein and clean shrimp. Then gently score the back side of the shrimp with a sharp knife so that it is slightly butterflied. This will create a curled shrimp that will be prettier when hanging from the shot glass.
In a large bowl toss the shrimp with the olive oil, garlic, salt and pepper and chili flakes. Transfer to a baking sheet and roast for 5-6 minutes until shrimp are pink and cooked through. Set aside to cool and then cover and refrigerate.
In a blender add the tomatoes, peppers, onion, cucumber and garlic. I leave the skin on the cucumber since its thinner on the English varieties but you could peel it if you prefer.
Add the vinegar and olive oil, season with salt and pepper and blend until the soup is completely pureed. Keep soup in blender, with the lid, and place in your refrigerator, preferable overnight to chill and marry the flavors.
To serve, toss the chilled shrimp the minced parsley.
Then blend up the soup quickly to refreshen the emulsion if needed.
Pour the soup into a smaller Pyrex pitcher for easy pouring. Fill each shot glass ¾ of the way full since when you add the shrimp, the soup will rise and overflow if you fill it to the top at this stage.
Add the shrimp tail with the top resting on the rim of the glass and the tail hanging downwards.
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Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
Traditional Gazpacho Recipe. Vitamix-made in 5 seconds!
Traditional Gazpacho is one of my all-time favorites. Easy to create. Super healthy and loaded with nutrients. Perfect for anytime, especially on warm days, served with crusty French bread.
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How To Make The Best Tomato Gazpacho Soup (Vegan, Easy & Cheap Recipe) | Chef Khalid Tutorial
???? Gazpacho is a classic, refreshing, full of ripe and summery flavours. Some have described it as 'a salad soup'. Make-ahead this crowd-pleasing, vegetarian starter and get a good dose of vitamin C and one of your five-a-day. Give it a try and see how this Gazpacho works it’s magic and leaves you craving for more. Ya Oui :).
HERE IS A BREAKDOWN OF THE EPISODE IN CASE YOU WISH TO SKIP TO A CERTAIN SECTION:
0:19 What is Gazpacho?
0:59 Ingredients / Making the Gazpacho
3:41 Chef Khalid Taste / Feedback
SUBSCRIBER SHOUTOUT: Thank you Wifey for requesting todays tutorial. It didn’t really take much time to make and it was an absolute joy to eat bowl after bowl without feeling any guilt. Not only a healthy starter but one that punches true flavour and sets your palate on a rollercoaster of a journey.
GAZPACHO RECIPE
(750g) x Plum Tomatoes (roughly chopped)
(250g) x Cherry Tomatoes (halved)
(2) x Red Pepper (deseeded & roughly chopped)
(1) X Cucumber (roughly chopped)
(1/2) Red Onion (roughly chopped)
(2) x Garlic Cloves (roughly chopped)
(30) x Basil Leaves (Picked)
(60ml) x Cabernet Sauvignon vinegar
(40ml) x Extra Virgin Olive Oil
(18g) x Salt
(12g) x Sugar
(400ml) x Tomato Juice
METHOD:
1) Place all the ingredients (except the tomato juice), in a large bowl and mix well. Cover and leave to infuse overnight.
2) The next morning transfer the gazpacho to a blender and blend until thoroughly combined.
3) Pass through a fine sieve to ensure it is smooth and then add the tomato juice to achieve the right consistency.
5) Chill in the fridge.
6) To serve, cut 3 cherry tomatoes in half, season and dress with Extra Virgin Olive Oil. Add 7 croutons and 5 of you smallest basil cress. Pour the gazpacho in the centre and finish with a drizzle a little Extra Virgin Olive Oil.
7) ENJOY :).
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Easy Chunky Traditional Gazpacho Recipe
This Chunky Traditional Gazpacho is bursting with the flavors of seasonal fresh produce and is a CINCH to make! The best part? It's even better when you make it ahead and let the flavors meld. This gazpacho is the perfect addition to light summer suppers or busy weeknights when cooking is just not on the agenda! Everyone can adjust the spice level to their own liking- and no one has to know just how SIMPLE it is to prepare this amazing cold soup!
Here is the link to our blog post which includes this recipe:
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If you LOVE GARLIC and ALMONDS, Make Spanish WHITE GAZPACHO!
If you love garlic and almonds, make Spanish white gazpacho and win over your friends and family with this 5-minute recipe. It’s a less well-known gazpacho, but I promise White Gazpacho or Ajo Blanco, is a totally addictive silky smooth chilled soup from the south of Spain. While the name translates to white garlic, it is really a showcase for Marcona almonds. And it's almond season in Spain, so it's time to enjoy some almonds at their freshest. It only takes a few minutes to prepare this as a perfect Spanish side dish to a multi-course meal or even Spanish main dish if you are just looking for a light lunch!
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ABOUT ME
By the age of 6, there was early evidence that food would play an important role in my life. Practicing penmanship and kitchen creativity, I co-authored my first recipe, “Ham Slam”, with one of my older siblings. It had all the makings of a classic 1960’s American kitchen treasure, featuring gourmet ingredients like Campbell’s cream of celery soup and Durkee’s canned French Fried onion rings. It’s no wonder my culinary career promptly took a diversion until around the age of 40.
But spending years as an executive in the business of marketing brands such as Apple, Microsoft, and Sony Pictures didn’t snuff out my lifelong passion for travel, food, and wine. I eventually found my way back to my culinary roots when I turned my attention to studying technique at Cordon Bleu Paris, exploring new foodie concepts around Europe and documenting them in words and pictures.
I’ve been privileged to pen articles and columns in many publications, including the Food52, Huffington Post, msn.com, Zester Daily, Santa Ynez Valley Journal, Michigan BLUE Lakestyle Magazine, Olive Oil Times and Olive Oil Source, the world’s top-ranked olive oil-related websites.
In the process, there was one more thing I learned. Despite the explosion of global cuisines in restaurants all across the U.S., you can’t fully experience the wide world of flavor all from your own backyard, Toto.
Following that thought put me and my partner, George on a plane to Alicante Spain in 2014 where we have lived ever since. Our mission is to explore the aromas, ingredients and collective imaginations that are all part of Spain’s vast culinary heritage.