Citrus gazpacho is a refreshing and flavorful cold soup that is perfect for a summer meal. It is made with a variety of citrus fruits, such as oranges, grapefruit, and lemons, as well as other ingredients like cucumber, bell pepper, and onion. The soup is typically served with a dollop of honey lime cream, which adds a touch of sweetness and acidity. The combination of the citrus fruits, the cucumber, and the bell pepper creates a light and refreshing soup that is perfect for a hot day. The honey lime cream adds a touch of sweetness and acidity that rounds out the flavors of the soup.
Check out the recipes below so you can choose the best recipe for yourself!
GAZPACHO
Wonderful cold soup full of fresh Mediterranean vegetables! Quick and easy.
Provided by Kara
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Time 2h20m
Yield 10
Number Of Ingredients 14
Steps:
- In a blender or food processor, combine tomato juice, onion, bell pepper, cucumber, tomatoes, green onions, garlic, lemon juice, red wine vinegar, tarragon, basil, parsley, sugar, salt, and pepper. Blend until well-combined but still slightly chunky. Chill at least 2 hours before serving.
Nutrition Facts : Calories 38.7 calories, Carbohydrate 9.2 g, Fat 0.2 g, Fiber 1.6 g, Protein 1.6 g, Sodium 304.8 mg, Sugar 5.8 g
HONEYDEW MELON GAZPACHO
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Roughly chop the melon and add to the bowl of a food processor, reserving some for garnish. Chop the cucumber and halve the grapes and add to the food processor. Top with the spinach, basil, scallions and serrano. Splash in the olive oil, champagne vinegar, lime juice and honey. Process until the ingredients are combined, about 1 minute. Add half the avocado and process again until the avocado has been completely incorporated, about 30 seconds. Season to taste with salt and pepper and thin with ice water if necessary to reach desired consistency.
- Transfer to a bowl, cover and refrigerate for at least 1 hour.
- To serve: Ladle the soup into bowls and top with the diced honeydew, sliced avocado, and cilantro leaves. Serve with wedges of lime on the side.
CITRUS GAZPACHO WITH HONEY-LIME CREAM
Number Of Ingredients 11
Steps:
- Place citrus salad in large nonmetal bowl. With fork, break up fruit into small pieces. Add salsa, bell pepper, cucumber, tomato juice, broth and oil. Reserve2 tablespoons cilantro. Add remaining cilantro to mixture in bowl stir to mix.Grate the peel from 1 lime set aside. Squeeze juice from lime into small bowl. Add to fruit mixture in bowl mix well. Refrigerate at least 2 hours to blend flavors.In small bowl, combine sour cream, honey and grated lime peel mix well. Refrigerate until serving time.To serve, cut remaining lime into thin slices quarter each slice. Ladle gazpacho into individual shallow bowls. Top each serving with sour cream mixture. Sprinkle with reserved cilantro. Garnish with quartered lime slices. Store in refrigerator.Nutrition Per Serving (1 3/4 cup): Calories 380 Protein 8g Carbohydrate 61g Fat 12g Sodium 1570mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
HONEY LIME GAZPACHO
Serve this cold soup as a first course, a light entree, or lunch dish. A great way to use home grown veggies!
Provided by kittycatmom
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl combine tomatoes, cucumber, orange sweet peppers, jalapeño, and garlic. In a food processor process mixture, half at a time, with several on/off turns until you have large chunks. Place all of the mixture in the food processor bowl. Add lime juice, honey, cilantro, ginger, and 1/4 teaspoon sea salt. Cover and process with several on/off turns until the mixture is just a little chunky. If desired, season to taste with additional sea salt. Can add a small amount of V-8 juice if your soup is too dry.
- To serve, place 2 to 3 ice cubes in each of four shallow bowls; ladle soup over ice. Serve with lime wedges and green onions.
CITRUS GAZPACHO SOUP
This came from a friend that doesn't like tomatoes. By adding coconut, you have a new version of Ambrosia
Provided by Vic Sams
Categories Lunch/Snacks
Time 4h20m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Peel, section and seed grapefruits and oranges.
- Coarsley chop and place in bowl.
- Add all remaining ingredients.
- Chill for 4 hours.
Nutrition Facts : Calories 168.9, Fat 0.9, SaturatedFat 0.1, Sodium 191.9, Carbohydrate 41.2, Fiber 7.8, Sugar 28.1, Protein 3.9
WHITE GAZPACHO WITH PRESERVED LEMON
Provided by Molly O'Neill
Categories weekday, soups and stews, appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cut 3 of the cucumbers, 3 of the zucchini and 3 of the scallions into large pieces. Finely dice the remaining cucumber and zucchini and thinly slice the remaining scallion; set aside.
- Place the large pieces of cucumber, zucchini and scallion in a blender with half the onion and all the garlic. Blend until smooth, stopping to scrape the sides of the jar. Add the bread, slivered almonds, lemon juice and salt and blend until smooth.
- Scrape the mixture into a large bowl and stir in the remaining cucumber, zucchini, scallion and onion and the preserved lemon. Refrigerate until cold. Divide the soup among 4 bowls and garnish with the lemon zest, mint and almonds. Serve.
Nutrition Facts : @context http, Calories 154, UnsaturatedFat 3 grams, Carbohydrate 26 grams, Fat 5 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 566 milligrams, Sugar 10 grams, TransFat 0 grams
TOMATO GAZPACHO WITH VANILLA CREAM
Provided by Elaine Louie
Categories quick, soups and stews
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the gazpacho: Depending on the size of the blender, the gazpacho may be prepared in one or two batches; if desired, divide the ingredients in half and blend one batch at a time.
- In a blender, combine tomatoes, cucumber, tomato paste, crème fraîche, lemon-flavored Perrier and sugar. Blend on medium speed for 2 minutes. With motor running, slowly add olive oil until mixture is emulsified and smooth. Season with fleur de sel to taste.
- For the vanilla cream: Whip heavy cream until stiff. Fold in vanilla pulp just until mixed.
- To serve, ladle gazpacho into four soup bowls and garnish each with a dollop of vanilla cream.
Nutrition Facts : @context http, Calories 437, UnsaturatedFat 27 grams, Carbohydrate 17 grams, Fat 41 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 12 grams, Sodium 1071 milligrams, Sugar 12 grams
Tips:
- Utilize ripe, flavorful tomatoes for the best taste experience.
- Chill the gazpacho for at least 2 hours before serving to enhance its refreshing qualities.
- Adjust the amount of garlic and jalapeño according to your preferred level of spiciness.
- Use a high-quality olive oil to enhance the overall flavor profile.
- For a creamier texture, blend the cucumbers, bell peppers, and onions until very smooth before adding the tomatoes.
- Feel free to experiment with different citrus fruits, such as oranges or grapefruit, in the honey-lime cream for a unique twist.
- Garnish the gazpacho with fresh herbs like cilantro or basil for an extra pop of color and flavor.
Conclusion:
Citrus Gazpacho with Honey-Lime Cream offers a vibrant and refreshing take on the classic Spanish soup. Its harmonious blend of sweet, tangy, and savory flavors, coupled with the smooth and creamy honey-lime cream, creates a delightful symphony of tastes. Whether served as a light lunch or as a starter to a special meal, this gazpacho is sure to impress with its unique and delectable flavor profile. Its simplicity in preparation makes it an excellent choice for home cooks looking to explore the world of cold soups. So, gather your ingredients, embrace the vibrant colors of fresh produce, and embark on a culinary journey that will tantalize your taste buds!
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