Homemade Gazpacho Recipe - Laura Vitale - Laura in the Kitchen Episode 777
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Yellow Gazpacho Soup Shooters and Spicy Shrimp
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Learn how to make a fantastic appetizer recipe for summer entertaining! These Yellow Gazpacho Soup Shooters with spicy shrimp tails will be the hit of your next cocktail party! They are easy to make, and in fact perfect for beginner cooks, they also can be made at least a day ahead of time! All you have to do the day of your party is assemble and serve!
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YELLOW GAZPACHO SHOOTERS WITH SPICY SHRIMP TAILS
Makes 12
*PRINT RECIPE HERE*
INGREDIENTS:
FOR THE SOUP:
2 cups (300g) yellow tomatoes, chopped
1 cup (150g) yellow bell pepper, chopped
1 cup (150g) white or yellow onion, chopped
1 cup (150g) of English cucumber, chopped
2 garlic cloves, smashed
3 tablespoons(45ml) vinegar
3 tablespoons (45ml) olive oil
salt and pepper to taste
(if making without the shrimp add 2-3 dashes of hot sauce)
1-4 tbsp (15ml-60ml) of Vegetable stock
* Only if your soup needs to be thinned to be “pourable” otherwise no need to add. It will depend on the juiciness of your tomatoes!
FOR THE SHRIMP:
12 jumbo shrimp, shelled and cleaned with tail intact
1 tbsp (15ml) olive oil
1 garlic clove, minced
salt and pepper to taste
red chili flakes to taste
1 tbsp.(15ml) chopped parsley
METHOD:
Preheat oven to 400F (200C).
Shell, devein and clean shrimp. Then gently score the back side of the shrimp with a sharp knife so that it is slightly butterflied. This will create a curled shrimp that will be prettier when hanging from the shot glass.
In a large bowl toss the shrimp with the olive oil, garlic, salt and pepper and chili flakes. Transfer to a baking sheet and roast for 5-6 minutes until shrimp are pink and cooked through. Set aside to cool and then cover and refrigerate.
In a blender add the tomatoes, peppers, onion, cucumber and garlic. I leave the skin on the cucumber since its thinner on the English varieties but you could peel it if you prefer.
Add the vinegar and olive oil, season with salt and pepper and blend until the soup is completely pureed. Keep soup in blender, with the lid, and place in your refrigerator, preferable overnight to chill and marry the flavors.
To serve, toss the chilled shrimp the minced parsley.
Then blend up the soup quickly to refreshen the emulsion if needed.
Pour the soup into a smaller Pyrex pitcher for easy pouring. Fill each shot glass ¾ of the way full since when you add the shrimp, the soup will rise and overflow if you fill it to the top at this stage.
Add the shrimp tail with the top resting on the rim of the glass and the tail hanging downwards.
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The Best Raw Gazpacho Recipe
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Description:
In this video, raw food chef and author Jennifer Cornbleet demonstrates the techniques for creating her mouth-watering raw Gazpacho. This is one of the many raw soup recipes that you'll find in her best-selling book Raw Food Made Easy for 1 or 2 People.
Gazpacho is one of the few well-known raw soups. In her how-to video, Jennifer Cornbleet demonstrates how to make this classic Spanish dish and shares some of her secrets on how to make it even more flavorful.
Jennifer begins your journey to Raw Gazpacho-land with an overview of the recipe and its traditional ingredients: tomatoes, cucumbers, onions, peppers, and herbs. You'll find out just how rich in health flavorful tomatoes are, providing tons of Vitamin C and other nutrients.
Jennifer includes sweet red bell pepper in her recipe, and she shares her techniques for peeling, seeding, and chopping this nutritious veggie. You'll also learn how to ready cucumbers and celery for the blender where they'll add a cool sweetness to the soup.
Next Jennifer shares a great tip for selecting the right onion for your raw Gazpacho. You'll discover why the taste of green onion, rather yellow or red onion, is an ideal choice. Jennifer also adds parsley for a fresh, herbaceous flavor and a secret ingredient that contributes a delightful pungent kick.
Next Jennifer shares some unexpected good news about fat and calories. This recipe contains only a little bit of fat in the form of olive oil, making raw Gazpacho a great raw soup for anyone watching their weight. (And who isn't these days?!)
Traditional versions of Gazpacho typically contain a lot of vinegar, but Jennifer shows you how to use fresh lime juice. The lime juice, along with a dash of salt and freshly ground pepper impart a more delicate flavor to the soup.
With all the veggies prepped and ready to go, Jennifer shows how you can achieve the perfect raw Gazpacho texture just by blending vegetables correctly. You'll discover how blending tomatoes concentrates their flavor and nutrition for an even more heavenly soup. You'll also get an important tip about blending to keep your tomatoes from foaming.
Jennifer's Gazpacho recipe has a light, refreshing taste and can be smooth or slightly chunky texture. Be sure to use a big spoon so you don't miss a drop of goodness.
Three Make Ahead Lunches // Living Deliciously
Today I'm sharing three super fresh + easy lunches that you can make ahead of time, so you don't have to think twice about hitting the snooze button! In this video you'll learn how to make to-go gazpacho, crudites + dukkah, and a Green Goddess salad.
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How to Make Gazpacho Recipe | Hilah Cooking
Make gazpacho Andaluz with fresh tomatoes, cucumber, bell peppers and olive oil. This cold Spanish soup is also great as a refreshing drink. Gazpacho recipe New cooking videos every Thursday! Subscribe to be notified when I release a new video! Check out all my video recipes:
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Hilah Cooking is a short-form, educational web cooking show focused on making cooking FUN! I show you simple, low-cost recipes with a Texas flair. Everything from how to make tortillas, to churros, to how to poach an egg. Basic cooking techniques and delicious home cooking recipes. New videos every Thursday!
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Soups and Salads | CLASSIC GAZPACHO | How To Feed a Loon
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Talk about the quintessential summertime culinary creation! This Spanish-inspired chilled soup is so refreshing and so delicious! And so easy to make at home! Watch, laugh...and make this classic recipe for Gazpacho!
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Gazpacho Verde with Burrata Cheese - How to Make Green Gazpacho Soup
Learn how to make a Gazpacho Verde with Burrata Cheese! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Green Gazpacho Soup recipe!
Authentic Spanish gazpacho recipe - Allrecipes.co.uk
The king of chilled soups, this gazpacho recipe is direct from Spain and as authentic - and simple - as they come. There's no better way to enjoy in-season veg than this summer chilled soup!
Serve gazpacho for a light lunch with a salad and some charcuterie. Or go easy on yourself for your next party or garden BBQ - simply make the gazpacho ahead of time, chill until needed, then pour into small glasses for guests to enjoy. Shot glasses would work a treat if you're making small plates for a crowd!
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Gazpacho Soup and Noodle Salad Jar Recipe | Market of Choice Gracious Kitchen with Mindy Lockard
These fun, grab ‘n’ go soup and salad jars make an easy picnic meal or convenient lunches for the whole family. To create a flavorful cold Gazpacho soup, just add fresh vegetables and liquid to mason jars, then shake it! For pasta salad, mix cooked pasta, vegetables and dressing and you’re all set!
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Chilled Tomato Gazpacho - Summer Tapas Series, Tapas 1 - CookingWithAlia - Episode 262
It's summer time. It's tapas time!
Check out this special Summer Tapas Series with my friend Chef Sandra Cordero from The Cordero Negro (facebook.com/chefsandracordero).
First Tapas in our series of 5 Tapas is the classic Tomato Gazpacho. Super easy chilled tomato soup that is refreshing in hot summer days!
INGREDIENTS:
2 pounds (900 grams) ripe tomatoes (seeded and chopped)
1 cup cubed day old bread (crust removed)
1 small red bell pepper (seeded and chopped)
1 persian cucumber (peeled and chopped)
1 small garlic cloves (crushed)
1/4 cup extra virgin olive oil
2 tablespoons Jerez vinegar (or white vinegar)
1/4 cup water
Salt and pepper to taste
WRITTEN RECIPE:
Cold & no-cook recipes for summer
With our triple-digit temps in the Valley, CRUjiente Tacos is here to cool you down with refreshing dish ideas that keep cooking at a minimum and can be served cold. Chef Rich Hinojosa is the mastermind behind these no-cook or make-ahead recipes to cool it this summer including Spanish-inspired gazpacho and Hawaiian-influenced ahi poke tacos. Visit CruTacos.com for more info.
Ellie Krieger on Delicious, Healthy, Do-Ahead Meals
Pamela Koch (Ed.D. ’00), Executive Director of the Laurie M. Tisch Center for Food, Education & Policy, sat down with her fellow Nutrition classmate and Food Network star, Ellie Krieger (M.S. ’94), to discuss what inspires her cookbook creations. The best-selling author and registered dietitian offers more than 140 make-ahead recipes in her latest cookbook, You Have it Made: Delicious, Healthy, Do-Ahead Meals, to help turn your fridge and freezer into a treasure chest of satisfying, good-for-you meals. To tickle the audience’s tastebuds, TC chefs prepared dishes from her cookbooks, which Krieger was on hand to sign.
Watermelon Gazpacho Soup Recipe
Sweet, savory, and spicy, this cold soup (known as gazpacho) is the perfect summertime recipe for watermelon lovers. No cooking required! It’s easy and simple.
RECIPE
SOCIAL MEDIA
INGREDIENTS
6 Cups Watermelon
2 Tomatos
1 Cucumber
1 Serrano Pepper, minced
1 Lime
¼ Cup Cilantro, finely chopped
¼ Cup Basil, finely chopped
1 Teaspoon Sugar
Pinch Salt
INSTRUCTIONS
1. Carefully cut your watermelon in half. I prefer my watermelon with seeds to those without because you can roast them. But this was all that Trader Joe's had. That's what I get for shopping there and not at my local co-op.
2. Cut the watermelon half into layers and then cube it.
3. Measure out six cups and purée it. Reserve the remaining cubes for garnish or just to snack on, because who doesn't love watermelon? Yum!
4. Slice the bottom off each tomato.
5. Making C cuts into the tomato. The key here is to cut off the flesh and to avoid the seed membrane.
6. Purée the tomatoes in the food processor.
7. Peel the cucumber and cut away the seeds with a knife, very carefully.
8. Purée the cucumber. Remember, food processors work best when the pieces are evenly cut.
9. In a large mixing bowl, add together the puréed tomatoes, cucumber and watermelon.
10. Put the tomato-cucumber-watermelon mixture through a sieve to remove the extra pulp. You, of course, do not have to do this. For me, a filtered gazpacho really accents the delicacy of watermelon.
11. Add the cilantro, basil, serrano pepper, sugar and lime. Salt to taste. Chill for at least 30 minutes.
12. To serve, place some of the remaining watermelon chunks in a shallow bowl and fill with gazpacho. You want the chunks to still be visible. Look how pretty it is! Almost too pretty to eat.
13. Oh, I said almost. Finish with some fresh mint leaves.
Easy Strawberry Gazpacho Recipe
Ingredients:
3 pints hulled strawberries
1/2 cucumber - peeled, seeded, and chopped
1/2 onion, chopped
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
1 pint hulled strawberries, chopped
1/2 cucumber - peeled, seeded, and chopped
1/2 onion, chopped
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
1 bunch green onions, minced
1 jalapeno pepper, seeded and minced
1/3 cup red wine vinegar
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1 1/2 teaspoons salt
2 cloves garlic, minced
1 teaspoon dried tarragon
1 teaspoon dried basil
1/4 teaspoon hot pepper sauce
1/8 teaspoon ground black pepper
1 large avocado - peeled, pitted, and cube
Directions:
Blend 3 pints strawberries, 1/2 the cucumber, 1/2 the onion, 1/4 cup cilantro, and 1/4 cup parsley in a blender on high speed until pureed, about 30 seconds. Pour the pureed mixture into a large bowl.
Stir 1 pint strawberries, 1/2 the cucumber, 1/2 the onion, 1/4 cup cilantro, 1/4 cup parsley, green onions, jalapeno pepper, red wine vinegar, lemon juice, olive oil, salt, garlic, tarragon, basil, hot pepper sauce, and black pepper into the pureed strawberry mixture. Spread avocado cubes over the top of the gazpacho.
Cover the bowl and chill gazpacho thoroughly, at least 2 hours, before serving.
Nutrition
Calories: 231 kcal 12%
Fat: 12.4 g 19%
Carbs: 31.4g;10%
Protein: 4.2 g 8%
Cholesterol: 0 mg 0%
Sodium: 605 mg 24%
Based on a 2,000 calorie diet
HEALTHY Home Cooking. Watermelon Gazpacho and Asparagus Quiche
Watermelon is a delicious and refreshing fruit that's also good for you.
It contains only 46 calories per cup but is high in vitamin C, vitamin A and many healthy plant compounds.
Here are the top 9 health benefits of eating watermelon
• Helps You Hydrate
• Vitamin C and A
• May Help Prevent Cancer
• Improves Heart Health
• Lowers Inflammation and Oxidative Stress
• Helps Prevent Macular Degeneration.
• Helps Relieve Muscle Soreness
This Gluten-Free Hash Brown Quiche is an easy, healthy & filling recipe! Eat it as a protein-packed breakfast or quick dinner! It’s make-ahead, gluten-free and vegetarian friendly!
Everyday home cooks hire me to unleash confidence, adventure, and consistency in the kitchen.
Because most haven’t a clue, rely on take-out and waste far too much food.
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Bottom line - They’ve kicked processed foods to the curb, saved their health and wallet, with certainty.
Healthy eating is not a diet, it’s a lifestyle. Make healthy happen!!
The journey to healthy starts in the kitchen.
Tomato, Watermelon and Yogurt Gazpacho
For this gorgeous gazpacho, we blend a bounty of summer garden ingredients with our tomato yogurt. The result? A simple and refreshing no-cook soup with a satisfying shot of protein. Serve it well chilled with a favorite salad or two. To find out more about Blue Hill Yogurt, visit us on our website, bluehillyogurt.com.
INGREDIENTS:
Makes 4 to 6 Servings
2 1/4 pounds heirloom tomatoes, seeded and chopped
2 cups 1/2-inch cubes seedless watermelon
1 large cucumber, peeled, seeded and chopped
1 red bell pepper, seeded and chopped
1 (6-ounce) container Blue Hill Yogurt Tomato plus more for garnish
1/2 medium jalapeño pepper, seeded and chopped
1 large shallot, finely chopped (2 tablespoons)
1/2 cup extra-virgin olive oil plus more for drizzling
1 tablespoon red wine vinegar
1 teaspoon fine sea salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon Tabasco sauce
2 tablespoons finely chopped basil
2 tablespoons finely chopped mint
2 tablespoons finely chopped cilantro
Flaky sea salt for garnish (such as Maldon)
HOW TO MAKE:
STEP 1
In a large bowl, combine tomatoes, watermelon, cucumber, bell pepper, yogurt, jalapeño, shallot, oil, vinegar, fine sea salt, pepper and Tabasco; gently stir to combine. Chill in refrigerator, covered, at least 2 hours or up to 4 hours.
STEP 2
Stir herbs into mixture, then, in a blender, purée in batches until smooth yet a little chunky. Adjust seasoning to taste. Serve cold with a dollop of Tomato Yogurt, a drizzle of oil and a sprinkling of flaky sea salt on top.
STEP 3
Gazpacho can be prepared up to 4 hours ahead and kept chilled and in an airtight container.
Gazpacho with Pesto and Puffed Amaranth
Did you know that tomatoes contain lycopene, an antioxidant that helps fighting cellular damage and reddening of the skin? Furthermore, it works as a sunscreen from within!!! Go ahead Check out this recipe on the CookBook app today, and try our fresh and healthy tomato gazpacho!
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How To Make The Best Tomato Gazpacho Soup (Vegan, Easy & Cheap Recipe) | Chef Khalid Tutorial
???? Gazpacho is a classic, refreshing, full of ripe and summery flavours. Some have described it as 'a salad soup'. Make-ahead this crowd-pleasing, vegetarian starter and get a good dose of vitamin C and one of your five-a-day. Give it a try and see how this Gazpacho works it’s magic and leaves you craving for more. Ya Oui :).
HERE IS A BREAKDOWN OF THE EPISODE IN CASE YOU WISH TO SKIP TO A CERTAIN SECTION:
0:19 What is Gazpacho?
0:59 Ingredients / Making the Gazpacho
3:41 Chef Khalid Taste / Feedback
SUBSCRIBER SHOUTOUT: Thank you Wifey for requesting todays tutorial. It didn’t really take much time to make and it was an absolute joy to eat bowl after bowl without feeling any guilt. Not only a healthy starter but one that punches true flavour and sets your palate on a rollercoaster of a journey.
GAZPACHO RECIPE
(750g) x Plum Tomatoes (roughly chopped)
(250g) x Cherry Tomatoes (halved)
(2) x Red Pepper (deseeded & roughly chopped)
(1) X Cucumber (roughly chopped)
(1/2) Red Onion (roughly chopped)
(2) x Garlic Cloves (roughly chopped)
(30) x Basil Leaves (Picked)
(60ml) x Cabernet Sauvignon vinegar
(40ml) x Extra Virgin Olive Oil
(18g) x Salt
(12g) x Sugar
(400ml) x Tomato Juice
METHOD:
1) Place all the ingredients (except the tomato juice), in a large bowl and mix well. Cover and leave to infuse overnight.
2) The next morning transfer the gazpacho to a blender and blend until thoroughly combined.
3) Pass through a fine sieve to ensure it is smooth and then add the tomato juice to achieve the right consistency.
5) Chill in the fridge.
6) To serve, cut 3 cherry tomatoes in half, season and dress with Extra Virgin Olive Oil. Add 7 croutons and 5 of you smallest basil cress. Pour the gazpacho in the centre and finish with a drizzle a little Extra Virgin Olive Oil.
7) ENJOY :).
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Gazpacho Chopped Salad - Healthy Appetite with Shira Bocar
Shira Bocar shows you how to deconstruct the cold soup version of gazpacho into an easy chopped salad with toasted croutons.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Culinary Carrie: Hatteras Style Shrimp Gazpacho
Chef Carrie Joins Charlotte Today Co-host Rob Tanner in the Proxi Kitchen to cook up some childhood memories of the Outer Banks. Join the fun and learn to make Hatteras Style Shrimp Gazpacho!
Hatteras Style Shrimp Gazpacho incorporates the plentiful harvest of vegetables available at this time of season with the youthful memories and flavors of beer poached head-on shrimp we would get when my parents took us to the Outer Banks during the summer.
Now, tomato-based gazpacho is probably one of Spain's best known dishes here in the US.
Gazpacho was originally a poor man's food and has provided daily sustenance for laborers, in one form or another, for centuries.
Sometimes referred to as a liquid salad gazpacho is made with raw seasonal vegetables and served refreshingly chilled on a hot summer's day like this one. Its fresh, nutritious ingredients are enough to be considered a complete meal in themselves but when you add beer-poached shrimp this Hatteras Style Shrimp Gazpacho becomes the perfect summer dish!
Ingredients
Shrimp
2lbs fresh shrimp -- Head on! (the bigger the better)
1 12oz beer (IPA works well)
2 cups of water
For the gazpacho:
1 large cucumber, halved and seeded, but not peeled
2 red bell peppers, cored and seeded
4 vine ripe tomatoes
1 spanish onion (or sweet or red)
3 garlic cloves, peeled
3 cups CLAMATO tomato juice
½ lemon, juiced
2 Tbsp white wine vinegar
1/4 cup good quality olive oil
4 tsp OLD BAY seasoning (half in shrimp boil, half in veggies)
1/2 tablespoon kosher salt
1 teaspoons freshly ground black pepper
Preparation
Gazpacho
Roughly chop the cucumbers, bell peppers, tomatoes, onions and garlic.
Put each vegetable separately into a food processor and pulse until it is coarsely chopped. (I used my new Viking professional hand blender and it worked perfectly for this!) I like the onion and garlic almost pureed but do not over process the veggies!
After each vegetable is processed, combine them in a large bowl and add the lemon juice, vinegar, olive oil, half of the Old Bay Seasoning, salt, and pepper.
Mix well and chill before serving.
Note: The Clamato juice is used for the plating and is not mixed in the chopped mixture. The longer gazpacho sits, the more the flavors develop so chilling it overnight is a great idea.
Hatteras Style Beer Poached Shrimp
In a large stock pot add beer and water and half of the Old Bay Seasoning
Bring water to a boil
Add shrimp, but do not let the water boil again.
Simmer for 3 -5 minutes until shrimp are pink.
Remove shrimp from poaching liquid and allow to cool.
Peel and rough chop most of the shrimp -- leaving a few whole, unpeeled ones for plate presentation.
To Plate
Pour 4 ounces of Chilled Clamato juice into bottom of bowl.
Carefully place a generous scoop of the chilled gazpacho veggies in the middle of the bowl.
Surround the gazpacho with the chilled chopped shrimp.
Garnish with a head-on shrimp and a long crusty piece of bread for soaking up the last drop of the this fabulous summer dish.
For more information go to culinarycarrie.com
VEGAN SUMMER SOUPS (2 WAYS) ⇢ Spicy Gazpacho & Creamy Zucchini
In today's video, we're making two healthy summer soup recipes both of which are served chilled! These soups are vegan, super healthy and so simple to make. You'll learn how to make a spicy classic gazpacho recipe, plus a creamy avocado & zucchini soup!
★ RECIPES ★
Spicy Gazpacho:
Chilled Avocado & Zucchini Soup:
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How To Make Easy Chicken Noodle Soup Recipe - Natasha's Kitchen
This easy Chicken Noodle Soup recipe is exactly what you imagine when you think of homemade chicken noodle soup – soothing, warming, comforting and rich in flavor. It is loaded with juicy chicken and tender noodles.
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????Ingredients for Easy Chicken Noodle Soup Recipe:
3-4 chicken thighs skins removed (bone-in or boneless), untrimmed
8 cups Chicken broth we used low sodium*
6 cups water
Olive Oil to sauté veggies do not use butter
1 medium onion finely chopped
3 medium carrots (2 carrots grated, 1 carrot sliced into thin rings)
2 medium celery sticks finely chopped (or thinly sliced if you prefer)
1/2 lb spiral pasta such as rotini
3 Tbsp fresh or frozen dill
1 tsp Mrs. Dash or your favorite seasoning
Salt to taste we used sea salt
1 garlic clove pressed
*We improved the recipe with more broth and less water for the best flavor.
????MORE CHICKEN RECIPES:
CHICKEN PESTO PASTA
CHICKEN NOODLE SOUP
CHICKEN FETTUCCINI ALFREDO
AUTUMN CHICKEN SALAD
CHICKEN TETRAZZINI CASSEROLE
STUFFED CHICKEN PARMESAN
GARLIC BUTTER STUFFED CHICKEN
SPATCHCOCK CHICKEN
HOW TO CUT A CHICKEN
CHICKEN PESTO ROLL-UPS
CHICKEN MADEIRA
AVOCADO CHICKEN SALAD
CHEESY CHICKEN FRITTERS
CHICKEN STIR FRY
CREAMY CHICKEN & RICE
TERIYAKI CHICKEN
CHICKEN MEATBALLS IN CREAM SAUCE
CHICKEN & MUSHROOM CASSEROLE
CHICKEN CHILI
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Peach Gazpacho
By Chef: Jason Roy of The Biscuit Head
8 Carolina peaches from WNC's Farmers Market
cleaned and pureed in blender
1/2 onion (diced)
1 jalapeno seeded and diced
1 Ripe red tomato diced
1 T. miced ginger
1/4 Cup white balsamic vinegar
1/4 Cup olive oil
dash of salt
Mix all ingredients and serve cold
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Roasted Tomato Gazpacho Soup
I have a twist to this traditional cold soup from Spain. Roast the vegetables ahead of time! Enjoy this recipe for Gazpacho my way!
Spanish Gazpacho Recipe • Cold and Refreshing! - Episode #134
Bonjour my friends! In this episode I'll show you how to make my Spanish Gazpacho recipe. Visit
for ingredient amounts and much more! I’ll see you soon.
Bon Appétit!
Easy No-Fuss Gazpacho - The Perfect Summer Soup
Gazpacho is the perfect summer soup, using fresh seasonal ingredients with no cooking required. Some recipes blanch the peel off the tomato and others puree each vegetable individually. Neither step is necessary, in my opinion.
Traditionally it is served with croutons or toast points (cut bread into triangles, butter, and toast).
3 Ways To Make CULINARY FOAM with Siphon (MUST-HAVE kitchen tool)
Foaming siphon is my NEW favourite kitchen tool! You can use it in SO many ways: infusing liquids, preserving, carbonation, not just to make foam. BUT! We all need to start somewhere, so here's the video about 3 WAYS to make culinary foam using this beautiful Whipped Cream Dispenser, a.k.a. siphon! I hope you enjoy it and learn something new today, I've certainly did love making this video for you, guys :)
Right now, creating food content for YouTube and other SM is my full-time job, and as fun and satisfying as it may seem, it’s also very challenging, and without YOUR SUPPORT I would be nowhere. So, thank you for watching my videos, you are awesome!
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Here’s the recipe suggestion for GELATIN-BASED CULINARY FOAM:
- Use 0.4 - 1 % of powdered gelatin to achieve light foam results
- Use 1 - 1.7 % of powdered gelatin for denser foam results
*add hydrated gelatin to any liquid that you want to make foam out of, but don't forget to cool down completely in the fridge (2 hours would definitely do the trick).
PARMESAN FOAM recipe:
- 75 ml Milk
- 63 g Grated Parmesan Cheese
- 63 g 35% Cream
AGAR AGAR-BASED CULINARY FOAM:
- Use 0.3 - 1 % of Agar Agar for light foam results
- Use 1 - 2 % of Agar Agar for denser foam
*add Xanthum Gum (totally optional) for even denser foam (different texture as well). Use 0.2 - 0.8 % in this case.
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| 3 ways to make CULINARY FOAM with Siphon (MUST-HAVE kitchen tool) |
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El autentico y genuino SALMOREJO CORDOBES. ¡La receta de moda en el mundo!
Hoy cocinamos salmorejo cordobés, una receta fácil y tradicional de nuestra querida Córdoba. el salmorejo cordobés es un plato que se toma frío y que se acompaña de huevo picado y jamón en trozos, ocasionalmente se puede acompañar de picatostes que son trozos de pan tostado. el salmorejo cordobés os aseguro que os enamorará.
INGREDIENTES PARA 4
1 KG DE TOMATES
100 ML DE ACEITE DE OLIVA VIRGEN
EXTRA
200 GR DE PAN
1 DIENTE DE AJO
SAL AL GUSTO
2 HUEVOS
100 GR DE JAMON SERRANO PICADO
Anímate y prepárala y si lo haces déjame un comentario que me encantará leerlo y sube la foto a instagram con el hastag #lacocinademasito y alli la veré.
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Alkaline Keto Vegan Gazpacho Soup
Hi everyone, in this video I show you how to make either an Alkaline, Keto, or Began Soup. Just omit the ingredients that don't fall under your nutritional needs. This is fast, super yummy & keeps up to a week in your fridge in an airtight container so long as the soup doesn't get contaminated. My apologies for calling the garlic onions, and to clarify, I used both organic tomato & vegetable juice as well as any confusion. I appreciate everyone's patience. Don't forget to like, comment, share, & subscribe. Together, let's continue to cook it forward!
#Alkaline #KETO #Vegan #GazpachoSoup #CookItForward
Vitamix Sweet Green Pea Gazpacho (Chilled Soup)
Traditional Gazpacho is of Spanish origin, made with a tomato base and served chilled.
Try this Sweet Green Pea Gazpacho. It’s fresh and plant-based. Made with sweet peas, english cucumber, fresh garlic, olive oil and more. It’s served chilled so it’s the perfect summer soup that will keep you cool. Made in the Vitamix.
Grab the Sweet Green Pea Gazpacho recipe here ➜
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