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Explore 5986 recipes, 1 article, 10 videos, and more

Greek Salad with Broiled Shrimp

Ingredients
  • 12 medium shrimp
  • 2 tablespoons plus 1/2 cup olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground pepper
  • 1/4 cup freshly squeezed lemon juice
  • 1/2 teaspoon dried oregano
  • 1 head romaine lettuce, washed and cut crosswise into 1-inch strips
  • 1 large tomato, cut into wedges
  • 2 small cucumbers, peeled if waxy, and cut into large chunks
  • 1 small red onion, peeled and thinly sliced
  • 1/4 pound black olives, preferably Kalamata
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Shrimp Gazpacho

Time:35 mins
Ingredients
  • 1 tablespoon olive oil
  • 1 pound medium shrimp, peeled and deveined, tails removed
  • Coarse salt and ground pepper
  • 6 plum tomatoes, chopped (about 3 cups)
  • 1/2 small red onion, chopped
  • 2 garlic cloves, chopped
  • 1/2 cucumber, peeled and chopped
  • 1/2 cup finely chopped, jarred roasted bell peppers (we used both red and yellow peppers)
  • 1 1/2 cups tomato juice
  • 2 tablespoons red-wine vinegar
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Mango Gazpacho

Ingredients
  • 4 to 5 cups roughly chopped mango (3 mangoes)
  • 1/2 cup peeled, seeded, and coarsely chopped English cucumber
  • 1/4 cup finely chopped white onion
  • 1 clove garlic, minced
  • 1/4 cup olive oil
  • 1/4 cup rice vinegar
  • 1 to 1 1/2 tablespoons finely chopped fresh tarragon
  • 3/4 cup sugar
  • 1 teaspoon coarse salt
  • Pinch of freshly ground pepper
  • Fresh chives, for garnish
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Gazpacho in Cucumber Cups

Ingredients
  • 1 red bell pepper, seeds and ribs removed, cut into 1/4-inch pieces
  • 1 medium jalapeno, seeds and ribs removed, finely chopped
  • 1 small red onion, cut into 1/4-inch pieces
  • 1 pound ripe tomatoes, cut into 1/4-inch pieces
  • 1 English cucumber, peel on, cut into 1/4-inch pieces
  • 3 tablespoons coarsely chopped fresh cilantro
  • 1/2 cup tomato juice, or more if needed
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 2 tablespoons freshly squeezed lime juice
  • Coarse salt and freshly ground pepper
  • 48 Cucumber Cups
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Red-Pepper Gazpacho

Time:25 mins
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Yellow Gazpacho Aspic

Ingredients
  • 1/2 red bell pepper, stem, ribs, and seeds removed, flesh coarsely chopped
  • 1 small red tomato, coarsely chopped
  • 3 dashes hot sauce, such as Tabasco
  • Coarse salt
  • 1 1/2 teaspoons freshly squeezed lemon juice
  • 4 envelopes unflavored gelatin (scant tablespoon each)
  • 5 (about 2 1/2 pounds) yellow tomatoes, seeds and pulp removed and reserved, flesh coarsely chopped
  • 1 English cucumber, peeled, halved lengthwise, seeded, and chopped
  • 3 scallions, coarsely chopped
  • 6 fresh basil leaves, plus more for garnish
  • 1 tablespoon red wine vinegar
  • Freshly ground pepper
  • 1 clove garlic
  • Grape or cherry tomatoes, for garnish
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Watermelon Gazpacho

Ingredients
  • 5 cups peeled, seeded, and roughly chopped watermelon, plus 1 cup finely chopped
  • 1/2 cup cranberry juice
  • 1 cup peeled, seeded, and diced cucumber
  • 1 cup diced celery (about 2 stalks)
  • 3/4 cup diced red bell pepper (about 1 pepper)
  • 1/4 cup diced red onion
  • 1/4 cup fresh mint leaves, minced
  • 1/4 cup fresh parsley, minced
  • Juice of 1 lime (about 3 tablespoons)
  • 1 1/2 tablespoons sherry vinegar
  • 1 tablespoon jalapeno pepper, minced
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Light Gazpacho Broth

Ingredients
  • 5 ripe tomatoes, cored, 4 quartered and 1 diced for garnish
  • 5 large radishes, 4 quartered and 1 julienned, for garnish
  • 1 1/4 English cucumbers, peeled, 1 cut into chunks and 1/4 diced for garnish
  • 1 1/2 yellow bell peppers, stemmed and seeded, 1 cut into chunks and 1/2 diced for garnish
  • 1/2 medium fennel bulb, trimmed, cored, and cut into chunks
  • 2 scallions, cut into 1-inch lengths
  • 1/4 cup fresh flat-leaf parsley, plus sprigs for garnish
  • 2 tablespoons fresh lemon juice
  • 1/8 teaspoon coarse salt
  • Cayenne pepper
  • 1 teaspoon extra-virgin olive oil
  • 1/2 teaspoon red-wine vinegar
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Tomato-Peach Gazpacho

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Golden Gazpacho

Time:20 mins
Ingredients
  • 2 pounds yellow heirloom tomatoes, cored and quartered
  • 1 small yellow onion, diced
  • 1 medium yellow squash (6 ounces), halved lengthwise and thickly sliced
  • 1 yellow bell pepper, ribs and seeds removed, cut into large chunks
  • 1 garlic clove, thinly sliced
  • 1/2 cup carrot juice (fresh or canned)
  • 3 tablespoons sherry wine vinegar
  • 2 tablespoons olive oil
  • Coarse salt
  • 1 avocado
  • 1 small red heirloom tomato
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