Description This is my variation on a recipe I found in a magazine. Garnish soup with fresh basil leaves and a drizzle of olive oil to serve. Ingredients 2 cucumbers, sliced 2 zucchini, sliced 1 small onion, roughly chopped ¾ cup olive oil ½ cup torn basil leaves ⅓ cup lemon juice ¼ cup heavy … Read more
Description I got this recipe from a coworker from Mexico. Since I live in the southwest, I make this recipe year round at work, but it is demanded in summer! My customers and anyone else who tries this loves it! You can add small shrimp to make this a main course or serve as a … Read more
Description A bright, fresh take on traditional gazpacho with the addition of pineapple, mango, and spicy Creole shrimp. Ingredients 2 cups vegetable juice blend 2 large tomatoes, coarsely chopped 1 (20 ounce) can DOLE® Pineapple Chunks, drained, divided 1 ½ cups DOLE Frozen Mango Chunks, partially thawed, divided 1 tablespoon honey 1 teaspoon chili garlic sauce … Read more
Description I serve this gazpacho salad as a main dish, either cold or at room temperature. It’s especially great on a warm summer day. Ingredients 1 pound fresh asparagus, trimmed and sliced diagonally into 2-inch pieces 1 pound large peeled and deveined cooked shrimp 2 cups cubed and seeded English cucumber 2 cups chopped tomatoes … Read more