Recipe type: soup Cuisine: Mexican Serves: 4-6 Ingredients 2 large cucumbers - peeled & seeded 3 avocados 2 limes - juiced ½ cup vegetable stock 1 small jalapeño - seeded and chopped 3 green onions - white and green ½ teaspoon salt ½ teaspoon cumin ¼ teaspoon chili powder ¼...
Cook:1 min Yield:5 servings Ingredients Deselect All 4 ripe tomatoes 1/2 cup extra-virgin olive oil 2 ounces cider vinegar or sherry vinegar 2 cups tomato juice 1 cup diced stale or lightly toasted baguette bread 2 cucumbers, peeled, seeded, and chopped ...
1/2 red bell pepper 1/2 cucumber, peeled 1/4 cup fresh cilantro leaves 1 tablespoon lemon juice 1 to 2 tablespoons horseradish mustard (recommended: Blue Crab Bay Company) 1/2 teaspoon Worcestershire sauce Dash salt Pinch pepper 6 stalks celery, halved lengthwise ...
Show:Food Network Specials Episode:Planet Food: Spain Categories: VegetarianSoupCucumberVegetableTomatoAppetizerPureeing Recipes 👩🍳 What's Cooking 30-Minute Dinner Recipes That Will Save Your Weeknights Easy Chicken Dinners You'll Make on Repeat ...
Watch how to make this recipe. Set aside 1 cup of chopped cucumber for a garnish. Soak the bread in water until soft, about 2 minutes. Place soaked bread, the rest of the cucumber, garlic, 3 of the scallions, vinegar, lemon juice, 1/4 cup of the almonds, salt and 3 ta...
For fresh veggie-packed refreshment, try Ina Garten's Gazpacho soup recipe from Barefoot Contessa on Food Network; it's best served cold on a hot summer day.
Put all ingredients into a blender or food processor and puree until smooth. Serve chilled and garnish with the avocado and reserved diced vegetables, if desired. This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.My...
For a bright, refreshing summer soup, try Alton Brown's Gazpacho recipe, loaded with fresh, crunchy vegetables and herbs, from Good Eats on Food Network.
Chill for at least 1 hour before serving. Divide gazpacho among 6 serving bowls. Sprinkle the fresh herbs over the bowls for garnish, if desired. Recipe courtesy Joanne Lamb Hayes and Lori Stein with Maura Webber, Recipes from America's Small Farms, Villard, 2003 ...
Though it takes the form of a cold soup, Spanish cookbooks categorize gazpacho as a salad— a classification in common with Cocagne’s original inspiration for the recipe. Article content When she was growing up in Gabon, Cocagne’s mother, Marcelle Epoulou, often made papaya salads. Article...