"l, not -l" > wrote in message
...
>
> On 12-Jul-2009, KenK > wrote:
>
>> It's 110+ here again today and a bowl of icy cold soup for lunch in a few
>> hours really sounds good. Can anyone suggest a recipe or point me at a
>> simple one with common ingredients so I don't have to go to the grocery
>> in
>>
>> my A/Cless vehicle? I have no preferences though I try to keep my diet
>> mostly low fat. I've never tried preparing cold soup so this will be a
>> first for me.
>
> Gazpacho is what I make when I want a cold soup to counter the heat of
> summer. Common ingredients for one person may be uncommon for another;
> though I have only made a couple of the recipes that follow, I am
> including
> several that range from a few simple ingredients to more complex
> variations.
>
>
> * Exported from MasterCook *
>
> Gazpacho
>
> Recipe By :Elizabeth Powell
> Serving Size : 6 Preparation Time :2:00
> Categories : Healthy And Hearty Soups & Stews
> Vegetables Vegetarian
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 4 cups red ripe tomatoes -- chopped
> 1 cup cucumber -- chopped
> 1 cup large bell peppers -- chopped
> 1/2 cup onion -- chopped
> 1 clove garlic
> 1 cup bread crumbs
> 1/4 cup olive oil
> 1 tablespoon balsamic vinegar
> 1/2 teaspoon salt
> 1/4 teaspoon white pepper
>
> Puree vegetables in blender or food processor. Press through sieve to
> remove seeds. Puree bread crumbs with olive oil and vinegar. Blend
> into
> vegetable puree and season with salt and pepper. Chill well.
>
> - - - - - - - - - - - - - - - - - - -
>
> Per Serving (excluding unknown items): 191 Calories; 10g Fat (47.5%
> calories
> from fat); 4g Protein; 22g Carbohydrate; 3g Dietary Fiber; 0mg
> Cholesterol;
> 345mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Vegetable; 0 Fruit; 2
> Fat.
>
>
> Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
>
>
> * Exported from MasterCook *
>
> Gazpacho (Salad Soup)
>
> Recipe By :Jo Anne Merrill
> Serving Size : 8 Preparation Time :3:00
> Categories : Soups Vegetables
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 2 cloves garlic
> 2 white bread slices
> 1 cucumber -- sliced
> 1/2 green bell pepper
> 1/2 cup water
> 1/4 cup olive oil
> 2 pounds tomatoes
> 1/4 cup chopped onions
> 1/4 cup pimientos -- chopped
> 1 teaspoon salt
> black pepper -- to taste
> 2 tablespoons wine vinegar
> 3 cups vegetable stock, condensed -- * see note
> 1/2 cup fresh herbs -- ** see note
>
> * Use low-sodium chicken stock or broth if vegetable stock is not
> available.
> ** For herbs, use your choice of chives, parsley, basil, or tarragon. All
> ingredients should be as fresh as possible.
>
> 1. Crush garlic in bowl and add bread which has been torn into small
> pieces. This helps give the soup consistency. Add sliced cucumber,
> diced green pepper, water and olive oil. Allow this mixture to
> marinate
> for several hours.
> 2. Add cut-up tomatoes, onions, pimiento and salt to chilled mixture.
> Blend in blender or food processor until the texture you prefer. Chill
> thoroughly.
> 3. Just before serving, mix in vinegar, cold stock and herbs. For
> added
> color, flavor and texture, garnish with garlic croutons, watercress or
> lime slices.
>
> - - - - - - - - - - - - - - - - - - -
>
> Per Serving (excluding unknown items): 173 Calories; 9g Fat (44.2%
> calories
> from fat); 4g Protein; 21g Carbohydrate; 3g Dietary Fiber; 1mg
> Cholesterol;
> 927mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Vegetable; 2 Fat; 0 Other
> Carbohydrates.
>
>
> Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
>
>
> * Exported from MasterCook *
>
> Gazpacho
>
> Recipe By :Alton Brown
> Serving Size : 4 Preparation Time :0:45
> Categories :
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 1/2 pounds vine-ripened tomatoes -- peeled, seeded and chopped
> Tomato juice
> 1 cup cucumber -- peeled, seeded and chopped
> 1/2 cup chopped red bell pepper
> 1/2 cup chopped red onion
> 1 small jalapeno -- seeded and minced
> 1 medium garlic clove -- minced
> 1/4 cup extra-virgin olive oil
> 1 lime -- juiced
> 2 teaspoons balsamic vinegar
> 2 teaspoons Worcestershire sauce
> 1/2 teaspoon toasted -- ground cumin
> 1 teaspoon kosher salt
> 1/4 teaspoon freshly ground black pepper
> 2 tablespoons fresh basil leaves -- chiffonade
>
> Fill a 6-quart pot halfway full of water, set over high heat and bring to
> a
> boil.
>
> Make an X with a paring knife on the bottom of the tomatoes. Drop the
> tomatoes into the boiling water for 15 seconds, remove and transfer to an
> ice bath and allow to cool until able to handle, approximately 1 minute.
> Remove and pat dry. Peel, core and seed the tomatoes. When seeding the
> tomatoes, place the seeds and pulp into a fine mesh strainer set over a
> bowl
> in order to catch the juice. Press as much of the juice through as
> possible
> and then add enough bottled tomato juice to bring the total to 1 cup.
>
> Place the tomatoes and juice into a large mixing bowl. Add the cucumber,
> bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice,
> balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to
> combine. Transfer 1 1/2 cups of the mixture to a blender and puree for 15
> to
> 20 seconds on high speed. Return the pureed mixture to the bowl and stir
> to
> combine. Cover and chill for 2 hours and up to overnight.
>
> Source:
> "Good Eats, Episode#: EA1111"
> S(Internet Address):
>
> "http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_102204_PRINT-RECIPE-FULL-PAGE,00.html"
> Copyright:
> "Copyright © 2006 Television Food Network, G.P., All Rights Reserved"
> Start to Finish Time:
> "2:45"
> - - - - - - - - - - - - - - - - - - -
>
> Per Serving (excluding unknown items): 138 Calories; 14g Fat (84.9%
> calories
> from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
> 496mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fruit; 2 1/2
> Fat; 0 Other Carbohydrates.
>
> Serving Ideas : Serve with chiffonade of basil.
>
>
> Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
>
>
> * Exported from MasterCook *
>
> Gazpacho: Authentic Any Way You Like It
>
> Recipe By :Bryan Miller
> Serving Size : 0 Preparation Time :0:00
> Categories :
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 3 pounds ripe tomatoes -- peeled, seeded and chopped (about
> 6
> cups)
> 1 cup chopped red onion
> 1 large red sweet pepper -- seed and chopped
> 1 tablespoon chopped garlic
> 2 teaspoons chopped -- seeded jalapeno, or to taste
> 6 tablespoons fresh herb (either coriander -- dill, chervil,
> parsley or basil work); coarsely chop
> 1/4 cup olive oil
> 3 tablespoons red wine vinegar
> 3 tablespoons fresh lime or lemon juice
> salt and freshly ground black pepper to taste
> 1 1/2 cups peeled seeded and cubed cucumbers
>
> 1. Blanch tomatoes in large pot of boiling water for 30 seconds. Drain in
> a
> colander. Cool under cold running water. Peel tomatoes. Halve tomatoes
> crosswise. Working over small bowl, squeeze gently to extract seeds.
> Discard
> seeds. (If tomatoes are not flavorful, use either plum tomatoes or good
> quality canned tomatoes. Italian canned tomatoes are usually flavorful.)
>
> 2. Combine all ingredients except 2 tablespoons of the herb in the bowl of
> a
> food processor. Pulse to a coarse texture. Transfer to a bowl and taste.
> Sprinkle remaining coriander over each serving. Serve with crusty bread.
>
> Description:
> "Gazpacho is often referred to as "salad soup," a zesty amalgam of
> garlic,
> tomatoes, cucumbers and more. One story has it that its name comes from
> the Hebrew term gazaz, which means to break into pieces. Another theory
> has the name originating in
> pre-Roman"
> Source:
> "NPR: Kitchen Window"
> S(Internet Address):
> "http://www.npr.org/templates/story/story.php?storyId=4720997"
> Copyright:
> "Copyright 2007 NPR"
> - - - - - - - - - - - - - - - - - - -
>
> Per Serving (excluding unknown items): 756 Calories; 58g Fat (63.9%
> calories
> from fat); 11g Protein; 63g Carbohydrate; 14g Dietary Fiber; 0mg
> Cholesterol; 113mg Sodium. Exchanges: 11 1/2 Vegetable; 11 Fat; 0 Other
> Carbohydrates.
>
> Serving Ideas : Variations
> Shredded crabmeat (added either as part of the puree or stirred in before
> serving)
> Cooked shrimp, added before serving
> Blanched almonds, added before pureeing
> Cubes of avocado, added before serving.
> A fresh mint garnish
> 2 tablespoons of sherry, added before serving.
> For a slight smoky flavor, char the sweet red pepper over a gas flame.
> Remove blackened skin and add before pureeing.
> Croutons
>
> NOTES : A recipe for gazpacho is something like directions to a small
> Castilian town, more a general pointer than a specific guidepost. When it
> comes to gazpacho these days, anything that tastes great is "authentic."
> Work with what's in your refrigerator.
>
> Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
>
>
> * Exported from MasterCook *
>
> Gazpacho
>
> Recipe By :
> Serving Size : 21 Preparation Time :0:00
> Categories : Soup
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 2 1/2 pounds tomato -- peeled and diced
> 8 ounces onion -- medium dice
> 1 green pepper -- medium dice
> 1 red pepper -- medium dice
> 1 pound cucumber -- peeled, seeded, medium dice
> 1 ounce garlic -- minced
> 2 ounces red wine vinegar
> 2 ounces lemon juice
> 4 ounces olive oil
> salt and pepper -- to taste
> cayenne pepper -- to taste
> 3 ounces fresh bread crumbs (optional)
> 3 quarts tomato juice
> white stock -- as needed
>
> GARNISH:
> 8 ounces tomato -- peeled, seeded, small dice
> 4 ounces red pepper -- small dice
> 4 ounces green pepper -- small dice
> 4 ounces yellow pepper -- small dice
> 3 ounces cucumber -- peeled, seeded, small dice
> 2 ounces green onion -- sliced fine
> fresh basil -- as needed
>
> 1. Combine and purée all ingredients except the tomato juice, stock and
> garnish in a VCM, food processor or blender.
>
> 2. Stir in the tomato juice.
>
> 3. Adjust the consistency with the stock.
>
> 4. Stir in the vegetables, the garnishes and adjust the seasonings.
>
> 5. Serve in chilled cups or bowls garnished with fresh basil.
>
> Yield: 4 quarts (4 liters)
>
> Source:
> "Chapter 12 - Soups"
> Copyright:
> "© 2003 by Prentice-Hall, Inc."
> - - - - - - - - - - - - - - - - - - -
>
> Per Serving (excluding unknown items): 101 Calories; 6g Fat (46.6%
> calories
> from fat); 2g Protein; 13g Carbohydrate; 3g Dietary Fiber; 0mg
> Cholesterol;
> 511mg Sodium. Exchanges: 2 Vegetable; 0 Fruit; 1 Fat; 0 Other
> Carbohydrates.
>
> NOTES : Because MasterCook's Ingredient List may not include all of the
> ingredients listed in this recipe, we have displayed the recipe's
> nutritional analysis as it appears in the ON COOKING book.
>
> Approximate values per 6-oz. (272-g) serving: Calories 70, Total fat .5 g,
> Saturated fat 0 g, Cholesterol 0 mg, Sodium 600 mg, Total carbohydrates 14
> g, Protein 3 g, Vitamin A 15%, Vitamin C 70%, Claims- low fat; no
> cholesterol
>
> Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
>
>
> * Exported from MasterCook *
>
> Chunky Garden Gazpacho
>
> Recipe By :
> Serving Size : 5 Preparation Time :0:00
> Categories : Soups Vegetables
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 15 Ounces Can Tomato Sauce (1 1/2 cup)
> 2 Tablespoons Olive oil
> 2 Tablespoons Red Wine Vinegar
> 1 Tablespoon Honey
> 1 Med Tomato,cut in 1/2" cubes
> 1 Med Green Pepper, chopped
> 1 Sm Sweet Red Pepper, chopped
> 1 Stalk celery, chopped
> 1 Clove Garlic, finely minced
> 1 Cucumber, seeded & chopped
> 1 Scallion, chopped
> 1/2 Teaspoon Hot pepper sauce
> 1/2 Teaspoon Black Pepper
>
> GARNISH: Herbed Garlic Croutons, dollop of plain yogurt topped with finely
> minced fresh chives, finely shredded lettuce, or minced parsley
> (optional).
>
> In a med size mixing bowl, combine tomato sauce, olive oil, vinegar and
> honey. Stir in remaining ingredients. Top each serving with one of the
> above
> listed garnishes. Serve chilled. Makes 4-6 servings. VARIATIONS: Add 2 T
> chopped fresh mint leaves; omit hot pepper sauce Serve with a substantial
> salad, and/or a cheese platter.
>
> - - - - - - - - - - - - - - - - - - -
>
> Per Serving (excluding unknown items): 153 Calories; 6g Fat (35.2%
> calories
> from fat); 2g Protein; 24g Carbohydrate; 3g Dietary Fiber; 0mg
> Cholesterol;
> 663mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Vegetable; 1/2 Fruit; 1
> Fat; 1/2 Other Carbohydrates.
>
>
> Nutr. Assoc. : 1506 0 1573 0 1516 1105 1108 275 620 490 1337 1471 0
>
>
> * Exported from MasterCook *
>
> GAZPACHO
>
> Recipe By :
> Serving Size : 4 Preparation Time :0:00
> Categories : Appetizers Soups
> Vegetables
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 Zucchini
> 1 Green pepper -- small
> 1 Onion -- small
> 1 Cucumber
> 1 Tomato -- large
> 1 Garlic -- cloves
> 1/2 Teaspoon Cumin
> 1/4 Teaspoon Chili powder
> 4 Tablespoons Olive oil
> 12 Ounces V8 or tomato juice
>
> Finely chop vegetables and garlic ( or run through food processor or
> blender
> for 10 seconds ). Add vegetables and spices to juice and refrigerate.
> THE ANDERSONS' FOOD GARDEN
>
> - - - - - - - - - - - - - - - - - - -
>
> Per Serving (excluding unknown items): 297 Calories; 18g Fat (51.2%
> calories
> from fat); 2g Protein; 35g Carbohydrate; 3g Dietary Fiber; 0mg
> Cholesterol;
> 307mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 100 1/2 Vegetable;
> 1/2 Fruit; 3 1/2 Fat; 1 1/2 Other Carbohydrates.
>
>
> Nutr. Assoc. : 1672 149 1629 490 1516 620 491 0 0 1562
>
>
> * Exported from MasterCook *
>
> Make-ahead Gazpacho
>
> Recipe By :
> Serving Size : 6 Preparation Time :0:00
> Categories : Soups Vegetarian
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 2 Cups Vegetable Stock
> 2 Cups Tomato juice
> 2 Tablespoons Lemon juice
> 2 Tablespoons Green taco sauce
> 1 Teaspoon Sugar
> 1/2 Teaspoon Garlic Powder
> 1/8 Teaspoon Pepper
> Cucumber
> Green pepper
> Large tomatoes
> Green onions
>
> Cucumber, peeled, seeded, and coarsley chopped Green pepper, seeded and
> diced Tomatoes, peeled and coarsely chopped Green onions (including tops)
> thinly sliced In a 3-quart pan over medium heat, combine stock, tomato
> juice, lemon juice, taco sauce, sugar, garlic salt, and pepper. Leave
> uncovered and bring to a boil. Stir in cucumber, green pepper, tomatoes,
> and onion; bring mixture, uncovered to a boil again. Remove from heat and
> cool.
> Cover and refrigerate until well chilled. Serving size: 1 cup
> Per serving: 3 grams protein, 14 grams carbohydrates, no cholesterol, 64
> calories. An easy make-ahead soup to begin a meal with.
>
> - - - - - - - - - - - - - - - - - - -
>
> Per Serving (excluding unknown items): 44 Calories; 1g Fat (15.0% calories
> from fat); 1g Protein; 9g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
> 590mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 0 Fruit; 0
> Fat;
> 0 Other Carbohydrates.
>
>
> Nutr. Assoc. : 1567 1503 796 1472 0 0 1091 490 685 1514 998
>
>
> --
> Change Cujo to Juno in email address.
>
>
> If you have dietary issues that make nutrition information very important
> to you, please calculate your own; the nutrition information supplied with
> this recipe is approximate and should NOT be used by those for whom the
> information is critical.

Saved! Thanks I.

Any idea how long Gazpacho will remain viable in the fridge? I have several
pounds of tomatoes to use up. I've already made some sauce to freeze, but
probably have enough for a gallon of gazpacho.

Waitaminutehere! Will Gazpacho freeze OK?

Jon