Zeppo wrote:
> "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
>
>

Jon - Pretty much any soup does well in the freezer. I have determined
however, if it needs freezing, you didn't pay it enough attention. :-)

Bob