Hi Everyone- welcome to another edition of Soupin It Up w/Sped. This week, with spring in the air and summer right around the corner, we are talking Gazpacho.
For those that don't know Gazpacho is usually a tomato based soup but the twist is that it's a chilled soup...I've heard it referred to as a "soupy salsa"....so follow me below the fold for some Gazpacho fun.
Important note: I will be traveling the next 2 Sundays and can't guarantee that I will have time to post so I am looking for guest hosts for Sunday 4/25 and Sunday 5/2...Bueller? anyone? Just reply to the tip jar or email me at spedwybabs at gmail dot com
Sped's Basic Gazpacho
Prep: 45 minutes
Cook: ZERO
Servings: ~8
Ingredients:
14 roma tomatoes, deseeded and cut in half or quarters
1 cucumber, diced small
2 medium leeks, sliced thin
1 medium green pepper, diced small
2 clove garlic, minced
1 jar vegetable juice (I use Tomato Juice but you can also use V8)
Few dashes of Worcestershire
sea salt, pepper, basil to taste
Shredded parmesan cheese (for garnish)
Directions:
- Mix the vegetable juice, worcestershire and seasonings together in a bowl
- After deseeding the tomatoes (maybe the longest part in this whole recipe) set 4 of the tomatoes to the side.
- In batches, puree tomatoes and juice mixture in a blender until soupy smooth.
- Mix in the diced veggies and garlic and let set a few hours.
Serve with crusty french bread, top with shredded parmesan cheese.
For some fun twists:
Spicy Gazpacho: Add a few fine chopped jalapenos or habanero peppers, and some fresh cilantro chopped
Mediterranean twist: Add diced olives, spinach and top with feta cheese
Pesto Gazpacho
Prep: 40 minutes
Cook: ZERO
Servings: ~8
Ingredients:
6 cloves garlic
6 cups firmly packed fresh basil
1/2 cup grated parmesan cheese
2 cups olive oil
2 cups pine nuts
12 tomatoes, peeled
4 sweet green peppers, chopped
4 carrots, chopped
1 cup lemon juice
4 teaspoons lime juice
4 cucumbers, peeled seeded and chopped
8 cups vegetable broth
Directions
- Combine Basil, Garlic, Cheese and oil in food processor and pulse until chopped well, but not smooth.
- Add pine nuts and pulse several times to break up the nuts.
- (Pesto should be chunky, not smooth) Transfer to bowl and set aside.
- Combine rest of the ingredients in processor or blender and puree until smooth. To serve pour gazpacho in bowls and top with several tablespoons of pesto.
Shrimp Gazpacho
Prep: 4 1/2 hours
Cook: ZERO
Servings: ~8
Ingredients:
2 cups water
1 lb shrimp
4 cups tomato juice
2 tomatoes, peeled,seeded,and chopped
1 cucumbers, peeled,seeded,and chopped
3/4 bunch green onion, chopped
1 avocado, peeled,chopped
1 package cream cheese, cut 1/2 inch cubes
2 tablespoons lemon juice or white wine vinegar
1 1/4 tablespoons sugar
1/3 teaspoon hot sauce
Directions
- Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink.
- Drain well; rinse with cold water.
- Peel and devein shrimp.
- Reserve 10 shrimp for garnish, if desired.
- Combine remaining shrimp, tomato juice, and next 8 ingredients in a large bowl; cover and chill at least 3 hours. Serve garnished with reserved shrimp.
Avocado Gazpacho
Prep: 30 minutes
Cook: ZERO
Servings: ~8
Ingredients:
5 avocados, diced
2 cups cucumbers, diced
5 tomatoes, diced
1 medium leek, diced
2 cups vegetable stock
2 tablespoons lemon juice
salt and pepper to taste
1/2 cup coarsely broken tortilla chips
Directions
- Reserve 1/2 cup avocado for later use.
- In a food processor, place half the remaining avocado, cucumbers, tomato, onion, broth, lemon juice, salt, and pepper; whirl until smooth.
- Place in bowl and repeat with other half of ingredients.
- To serve, spoon gazpacho into 4 bowls. In the center of each, spoon a small mound of the avocado and sprinkle with tortilla chip pieces.
Kitchen's open...what kinda soup are you making this week?