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 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
Description This is my go-to appetizer for parties or guests in the summer. I prefer to serve the soup in small shot glasses. If you want it to be vegetarian, just omit the shrimp. It’s a mixture between gazpacho and ajoblanco. Ingredients 2 pounds seedless green grapes, halved ½ cup blanched almonds 3 tablespoons sherry … Read more