GAZPACHO VERDE WITH BURRATA CHEESE
This ice-cold, cucumber and herb-based gazpacho sets the stage for a scoop of creamy, gooey burrata cheese in this refreshing appetizer course.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Cold Soup Recipes
Time 1h15m
Yield 4
Number Of Ingredients 10
Steps:
- Place cucumber slices, garlic, basil, oregano, water, rice vinegar, olive oil, cayenne pepper, salt, and black pepper into the bowl of a blender. Pulse 2 or 3 times. Blend on highest speed about 1 or 2 minutes until mixture liquefies. Strain through a fine strainer, pressing everything through with a spoon leaving just a few tablespoons of fiber and rough bits.
- Cover and refrigerate until ice cold, 1 or 2 hours.
- Ladle some gazpacho verde into chilled bowls. Scoop 1/4 cup burrata onto the soup. Drizzle with a few drops of olive oil.
Nutrition Facts : Calories 310.2 calories, Carbohydrate 6.6 g, Cholesterol 40 mg, Fat 25.6 g, Fiber 1.3 g, Protein 9.6 g, SaturatedFat 9.9 g, Sodium 496.3 mg, Sugar 4.4 g
GAZPACHO VERDE
Based on a recipe I discovered in The Moosewood Restaurant Kitchen Garden by David Hirsch. Refreshing as the tomato-based version, this one takes advantage of produce available earlier in the season. Other greens, such as arugula, and herbs can be included. The original recipe calls for fresh dill, but I did not have any in the garden. If you don't have nasturtiums, add a couple of fresh, red radishes instead.
Provided by soup nut
Categories Spinach
Time 21m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Bring the water to boil. Add the spinach and 3 chopped scallions and simmer 1 minute. Drain and rinse with cold water to stop the cooking and preserve the bright green color. Transfer to a blender with all but the last three ingredients. Blend until smooth. Add the finely chopped scallion and diced cucumber. Chill until very cold. To serve, ladle into bowls and float a lime slice on top. Garnish with a nasturtium flower.
Nutrition Facts : Calories 69, Fat 3.7, SaturatedFat 0.6, Sodium 182.7, Carbohydrate 8.9, Fiber 2, Sugar 3.2, Protein 2.4
APARAGUS GAZPACHO VERDE
Categories Vegetable Freeze/Chill Vegetarian
Yield Serves 2 as a dinner first course or light lunch.
Number Of Ingredients 9
Steps:
- 1. Slice the onion and soak in some cool water to take away the bite. 2. Quarter and seed the tomatillos or tomatoes. Hold the cucumber under running water and scrub the skin clean with your thumbs. Cut into 1/2 in lengths. Cut the asparagus tips off and cut the rest of the asparagus into 1 inch lengths. 3. In a small saucepan, bring the stock to a boil. Add the asparagus, except for the tips, and parboil for about 1 minute. Remove the asparagus from the stock and plunge into ice water, then set aside on a paper towel. Add the asparagus tips to the boiling stock and parboil 30 seconds, plunge into ice water and set aside on paper towels. 4. Drain the onion and pat dry. Put the onion, tomatillos or tomatoes, cucumber, aparagus (except tips), garlic, parsley and cilantro into a food processor, pulse until you get a rough puree. Add the stock into the mixture a little at a time, pulsing as you do, until you reach the desired thinness (It should still be fairly thick). 5. Divide the mixture into serving bowls, cover with plastic wrap, and place in the refrigerator to chill for about an hour. 6. Remove the bowls from the refrigerator, remove the plastic, and sprinkle with your favorite croutons as desired. Take the reserved asparagus tips and stand them point up in the gazpacho. Serve.
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