Sentences with phrase «zest for garnish»

Hibiscus Sangria (virgin) 2 oz Hibiscus Grenache mixer juice of 1/2 an orange juice of 1/2 a lemon 4 oz sparkling water 2 - inch ribbon of lemon zest for garnish

Ingredients: 180 grams flour 1 teaspoon baking powder 80 grams cocoa powder 180 grams dark brown sugar 200 grams butter 4 eggs 2 tablespoons orange marmalade Zest from 1 orange Juice from 1 orange 100 grams dark chocolate, chopped 1⁄2 cup single cream Candied orange zest for garnish (optional)

Spare some of the lemon zest for garnish.

The only changes I make are a squeeze of lime juice and a bit of brown sugar when cooking, then a sprinkling of lime zest for garnish.

Remove from the heat and stir in the shredded coconut, lime juice and zest and chili powder (reserve a teaspoon or so of the coconut and lime zest for garnish).

Sprinkle with a little brown sugar and extra lemon zest for garnish.

Not exact matches

After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemon.

1 recipe for 9 - inch pie crust dough (such as this Pâte Brisée pie dough recipe) 1/2 cup granulated sugar 3 tablespoons cornstarch 1/2 teaspoon cinnamon 1 teaspoon lemon zest 1 tablespoon fresh lemon juice 2 cups (1 pint) fresh blueberries Pinch of salt 1 egg yolk Sanding or crystal sugar, for garnish

1/2 cup cherry tomatoes, chopped 1/4 cup kalamata olives, chopped 1/2 cup canned artichoke hearts, chopped Lemon zest from 1 lemon Basil leaves, for garnish Drizzle of olive oil, for garnish

1 c celery, diced 1 c carrots, diced 1 large yellow onion, diced small 1 1/2 cups olive oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the skin removed in strips with a vegetable peeler, cut into 1 - inch chunks 1/2 c capers in water, drained 1 1/2 c pitted green olives, sliced 1 c pine nuts 2 Tbsp brown sugar 1/2 c red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest of 1 lemon Mint leaves for garnish

Add the zest to a bowl with condensed milk, whipped topping, key lime juice and toasted coconut (save a little coconut for garnish.)

You can also zest that lime and set aside for garnish later.

Garnish with the lime zest and toasted coconut for extra happiness.

2 tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.

Ingredients: 7 - 8 stalks celery, washed and thinly sliced (about 3 cups) / 1 T black peppercorns, lightly crushed / 8 green cardamom pods, lightly crushed / 3/4 cup superfine sugar / 1 1/4 cup water / 1 large lemon, zest in strips, then juiced / seltzer water / Inner celery leaves and stalks for garnish.

1/2 cup Greek style whole milk yogurt 1 tablespoon granulated sugar 1 teaspoon finely grated fresh lemon zest, plus extra for garnish

12 giant tiger prawns, shelled and de-veined (tails intact) 1/2 cup butter 1 cup freshly - squeezed orange juice 2 tablespoons sherry 1 teaspoon grated orange zest 2 minced green onions (tops and white parts) 1 teaspoon freshly grated ginger root 1 orange, thinly sliced for garnish

2 acorn squash • Olive oil • Salt • Fresh cracked black pepper 1/4 onion, finely diced 1/4 lb extra lean ground beef (96/4) 2 cloves garlic, pressed through garlic press • Pinch cumin • Pinch cayenne pepper • Pinch cinnamon 3/4 cup cooked brown rice 1/2 cup black beans 1/4 cup cherry tomatoes, quartered 2 tablespoons fresh cilantro, chopped, divided use 1 tablespoon sunflower seeds 1/4 teaspoon orange zest 1/4 cup finely shredded sharp white cheddar cheese 1 green onion, chopped, for garnish • Simple Tomato - Cilantro Salad (recipe below)

2 cups fresh blueberries, organic is preferred 2 teaspoons fresh orange juice 1 teaspoon fresh lemon juice 1/2 teaspoon fresh orange zest, plus extra julienned for garnish, if desired (or you could use a sprig of fresh mint) 1/4 teaspoon vanilla extract 4 teaspoons brown sugar Canola oil cooking spray 2/3 cup raw almonds (I used 1/3 cup almonds and 1/3 cup pecans, and walnuts would also work) 1/2 cup packed pitted dates 1 1/2 teaspoons water Sprinkle of cinnamon for tartlets and on fruit, just before serving Whipped cream, optional

1 - 2 tablespoons olive oil 1 tablespoon red curry paste (or more if you like it really hot) 1 1/2 pounds cooked pork or chicken, cubed * 2 cloves garlic, chopped 1 large sweet onion, sliced 1 red bell pepper, chopped 1 large Japanese eggplant, peeled and cubed 1» length of fresh ginger, peeled and grated 1 fresh habanero, stem and seeds removed, finely chopped (optional) 8 ounces sliced mushrooms 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh basil leaves 1 can coconut milk 1 1/4 cups chicken broth 1 teaspoon sugar (or to taste) zest of 1 lime 1/4 teaspoon salt (or to taste) Additional sprigs fresh cilantro for garnish Quartered lime wedges for garnish

bag broccoli slaw * 1/3 cup mayo 1/3 cup sour cream 1/4 cup rice vinegar juice of 1/2 lime zest of 1/2 lime 1/2 jalapeno, seeds and veins removed, finely diced 2 tbsp sugar salt and pepper, to taste avocado slices, for garnish

1 shallot, roughly chopped 1 garlic clove 1 cup cilantro leaves (plus more for garnish) 2 tablespoons olive oil 1/2 lemon, juiced zest of 1 lemon 1/2 teaspoon salt 1/4 teaspoon cumin Dash cayenne or 1/4 teaspoon harissa 6 lamb rib chops (about 1 1/2 pound total), trimmed

chili powder 2 cups medium or hot salsa 3 cans black beans, drained 3 cups chicken broth 3 ripe Fresh California Avocados, seeded, peeled and diced Zest of one lime Shredded cheese, sour cream, diced tomatoes for garnish, optional

Ingredients 2 beets, cleaned and cut into pieces the juice of 2 oranges a few pinches of whole sea salt julienned orange zest, to taste (choose organic oranges) fresh thyme leaves, to taste (keep some for garnish) 1 - 2 tablespoons rice malt syrup extra virgin olive oil balsamic vinegar, to taste freshly ground black pepper, to -LSB-...]

Ingredients: 2 cups cooked jasmine rice 1 lemon, juiced and zested (cut a few slices before juicing for garnish)-LSB-...]

1 1/2 pounds cooked Chile Lime Garlic shrimp (above) For the gazpacho: 2 cups tomato & clam juice (Clamato ®) 1/2 cup chili sauce 4 large cloves garlic, minced (about 1 tablespoon) 4 green onions, finely diced 4 tablespoons minced jalapeño chile 3 avocados, seeded 1 cup seeded and diced plum tomatoes 1/2 cup finely diced red onion 1/2 cup peeled, seeded and chopped cucumber 1/2 cup finely diced green or red bell pepper 3 tablespoons fresh lime juice 2 tablespoons minced fresh flat - leaf parsley 1 tablespoon minced fresh cilantro 1 tablespoon extra virgin olive oil 1 tablespoon prepared horseradish, well drained 1 tablespoon Mexican hot sauce (Cholula, Búfalo, Tapatio, etc.) 2 teaspoons Worcestershire sauce 1/2 teaspoon dried oregano 2 tablespoons lime zest (for garnish) 2 tablespoons lemon zest (for garniFor the gazpacho: 2 cups tomato & clam juice (Clamato ®) 1/2 cup chili sauce 4 large cloves garlic, minced (about 1 tablespoon) 4 green onions, finely diced 4 tablespoons minced jalapeño chile 3 avocados, seeded 1 cup seeded and diced plum tomatoes 1/2 cup finely diced red onion 1/2 cup peeled, seeded and chopped cucumber 1/2 cup finely diced green or red bell pepper 3 tablespoons fresh lime juice 2 tablespoons minced fresh flat - leaf parsley 1 tablespoon minced fresh cilantro 1 tablespoon extra virgin olive oil 1 tablespoon prepared horseradish, well drained 1 tablespoon Mexican hot sauce (Cholula, Búfalo, Tapatio, etc.) 2 teaspoons Worcestershire sauce 1/2 teaspoon dried oregano 2 tablespoons lime zest (for garnish) 2 tablespoons lemon zest (for garnifor garnish) 2 tablespoons lemon zest (for garnifor garnish)

ingredients FOR THE CUSTARD: 2 Cups heavy cream 2 Cups whole milk 1 teaspoon Kosher salt 1 vanilla bean (split and scraped) 12 large egg yolks 2 cups sugar 1/2 Cup cornstarch FOR THE CAKE: 2 1/4 cups all purpose flour (spooned and leveled) 1 cup sugar 1/2 cup light brown sugar 1 tablespoon baking powder 1 teaspoon Kosher salt 1/2 cup cold water 3/4 cup vegetable oil 1 lemon (zested) 1 teaspoon vanilla extract 4 large egg yolks 6 large egg whites 1/4 teaspoon cream of tartar FOR THE STRAWBERRIES: 3 pounds strawberries (hulled and thinly sliced, 1 cup reserved for garnish) 1/4 Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons powdered suFOR THE CUSTARD: 2 Cups heavy cream 2 Cups whole milk 1 teaspoon Kosher salt 1 vanilla bean (split and scraped) 12 large egg yolks 2 cups sugar 1/2 Cup cornstarch FOR THE CAKE: 2 1/4 cups all purpose flour (spooned and leveled) 1 cup sugar 1/2 cup light brown sugar 1 tablespoon baking powder 1 teaspoon Kosher salt 1/2 cup cold water 3/4 cup vegetable oil 1 lemon (zested) 1 teaspoon vanilla extract 4 large egg yolks 6 large egg whites 1/4 teaspoon cream of tartar FOR THE STRAWBERRIES: 3 pounds strawberries (hulled and thinly sliced, 1 cup reserved for garnish) 1/4 Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons powdered suFOR THE CAKE: 2 1/4 cups all purpose flour (spooned and leveled) 1 cup sugar 1/2 cup light brown sugar 1 tablespoon baking powder 1 teaspoon Kosher salt 1/2 cup cold water 3/4 cup vegetable oil 1 lemon (zested) 1 teaspoon vanilla extract 4 large egg yolks 6 large egg whites 1/4 teaspoon cream of tartar FOR THE STRAWBERRIES: 3 pounds strawberries (hulled and thinly sliced, 1 cup reserved for garnish) 1/4 Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons powdered suFOR THE STRAWBERRIES: 3 pounds strawberries (hulled and thinly sliced, 1 cup reserved for garnish) 1/4 Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons powdered sufor garnish) 1/4 Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons powdered suFOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons powdered sugar

ingredients HOLIDAY CAKE: 1 tablespoon unsalted butter (room temperature, for greasing) 1 cup red wine 1/2 cup raisins 1/2 cup dried apricots (finely chopped) 1/2 cup dried figs (finely chopped) 2 cups all - purpose flour 1/2 cup whole wheat flour 3 1/2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 2 teaspoons baking soda 2 1/2 teaspoons Kosher salt 1 cup granulated sugar 3/4 cup light brown sugar 1 1/2 cups canola oil 3 eggs 1 teaspoon vanilla extract 3/4 cup unsweetened apple sauce 2 cups carrots (peeled, finely grated) 1/2 cup walnuts (roughly chopped, plus 2 tablespoons for garnish) 1/2 cup pistatchios (roughly chopped, plus 2 tablespoons for garnish) GLAZE: 8 ounces cream cheese (softened) 1 cup confectioners» sugar 3 tablespoons heavy cream 1/2 teaspoon vanilla extract 1 orange (zested) 1/4 teaspoon Kosher salt

ingredients ROASTED APPLE BASE: 4 Granny Smith apples (peeled, cored, sliced) 1 cup large golden raisins 1 tablespoon lemon juice 1/2 teaspoon vanilla extract 4 tablespoons unsalted butter (melted) 1/4 cup light brown sugar 1 tablespoon cornstarch 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon Kosher salt 1 cup apple cider CORNMEAL DUMPLINGS: 1/2 cup yellow cornmeal 1/2 cup all - purpose flour 2 teaspoons baking powder 1 tablespoon granulated sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon Kosher salt 1 lemon (zested) 2 tablespoons unsalted butter (melted) 1 large egg (beaten) 1/2 cup buttermilk SOUR CREAM WHIPPED CREAM: 1/2 cup heavy cream 1/4 cup sour cream powdered sugar (for garnish)

1 — 2 lb lobster 2 cups Wondra flour 1/4 cup chili powder 2 tablespoons cayenne sea salt 1/4 cup canola oil 1 1/2 tablespoons fresh garlic, minced 1 tablespoon red pepper flakes 1/2 cup fresh basil leaves 1/4 cup chili oil (see note below) 2 tablespoons sun - dried tomatoes, julienned 1 tablespoon lemon zest, julienned, simmer in simple syrup, and drained 2 tablespoons unsalted butter Fresh basil leaves, deep fried (for garnish) 4 (approx 1 lemon per person) lemons, cut into eighths

lemon zest 18 fresh blackberries or raspberries for garnish

Remove the baking tray from the oven and let it rest for 3 - 4 minutes, then place the stuffed sea bass with the foil on a serving platter, unwrap carefully, garnish with some lemon zest and enjoy!

6 - 7 cups vegetable stock, water, or combination of the two 3 stalks lemongrass 2 Tablespoons soy sauce, or more to taste grated zest of 1 lime 1 small hot fresh Thai chile, seeded, minced Freshly ground black pepper 1 teaspoon sugar 1/2 cup button or oyster mushrooms, chopped fine or sliced 1/2 cup snow peas, trimmed, or shelled peas (frozen ok) 1/2 cup finely chopped carrots Juice of 1 lime chopped fresh cilantro leave for garnish 12 oz box extra firm tofu, cut into small cubes (we used Mori Nu) 8 oz rice noodles (we used Erawan Brand medium size oriental style noodles)

Chocolate Orange Glaze 12 ounces (340 grams) semi-sweet chocolate 8 tablespoons (113 grams) butter Zest of 1 orange 1/2 cup (115 grams) sour cream 1 tablespoon orange liqueur (optional) Orange zest, for garnish (optional) In a medium saucepan, melt the chocolate and butter on low until smoZest of 1 orange 1/2 cup (115 grams) sour cream 1 tablespoon orange liqueur (optional) Orange zest, for garnish (optional) In a medium saucepan, melt the chocolate and butter on low until smozest, for garnish (optional) In a medium saucepan, melt the chocolate and butter on low until smooth.

Ingredients: 1 cup all - purpose flour 1/3 cup unsalted butter, melted and cooled slightly 1/4 cup granulated sugar 1/4 teaspoon salt 1/4 teaspoon grated lemon peel 1 (8 - ounce) package regular or light cream cheese, at room temperature 1 (14 - ounce) can sweetened condensed milk 1/2 cup fresh squeezed lime or lemon juice 1 to 2 tablespoons grated lime or lemon zest Powdered sugar Additional lime or lemon peel for garnish

ingredients BUTTERNUT SQUASH FRITTERS WITH CURRY LIME YOGURT DIPPING SAUCE AND CILANTRO 1 small butternut squash 3/4 cup all - purpose flour 1 teaspoon baking powder 1 teaspoon chili pepper flakes 1 teaspoon Kosher salt 1/2 teaspoon freshly ground black pepper 1 large scallion (white and green parts only, thinly sliced) 1/2 cup toasted and salted pumpkin seeds 1 clove garlic (peeled, minced) 1 tablespoon fresh parsley (chopped) 2 large eggs (beaten) 1/2 cup milk canola oil (for frying) 1 bunch fresh cilantro (leaves only, to garnish) Curry Yogurt Sauce: Curry Yogurt Sauce (for serving, below) 1 tablespoon curry powder 2 tablespoons olive oil 1 cup Greek yogurt 1 lime (zested, juiced) 1/2 teaspoon salt pinch freshly ground black pepper

Garnish with crushed hazelnuts and orange zest (and cacao nibs for extra luxury).

1 1/2 cups chopped Fresh Broccoli, about 1 inch pieces 1 1/2 cups diced Fresh Cauliflower, resembling rice 3/4 cup diced Fresh Tomatoes, divided 4 large Organic Eggs 3 Tablespoons Olive or Coconut Oil, plus more frying 1/2 cup grated Mozzarella or Cheddar Cheese 2 large Garlic Cloves, finely chopped (about 1 Tablespoon) 1/2 teaspoon Fresh Lemon Zest 1/2 teaspoon Sea Salt 1/8 teaspoon Hot Sauce or Siracha (this helps enhance flavor but isn't overly spicy) 1/2 cup Gluten - Free Flour Mix or White Flour Fresh Parsley and Lemon, for garnish

2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs of basil or cilantro

Light and fluffy cupcakes made with coconut milk, lime juice and lime zest are perfect base for creamy and smooth coconut cream cheese frosting and with addition of crispy, toasted coconut and lime slices add as a garnish, these pretty Coconut Lime Cupcakes by Amber from Dessert Now Dinner Later could easily become your favorite dessert this spring.

To Assemble 1 cup coconut whipped cream (lightly sweetened whipped cream or even cool whip can be substituted) Lime zest, for garnish

1/2 lb dried spaghetti 1 large onion, finely chopped 4 garlic cloves, finely sliced 2 tbsp Ancient Organics Ghee 2 fresh red chiles, finely chopped 16 anchovy fillets 2 fennel bulbs, finely chopped, tops reserved for garnish 1 tsp crushed red pepper 1/2 cup raisins 1/3 cup capers 1/2 cup pine nuts, toasted 1 cup flat leaf parsley, chopped zest & juice 2 lemons

4 cups chicken broth 2 cups diced sweet potato 3 tablespoons orange juice 1/4 teaspoon orange zest 3 tablespoons heavy cream 1/4 teaspoon ground habanero Pinch of white pepper Chopped parsley for garnish

The green garlic tips were chopped and tumbled with lemon zest, oil and a pinch of sea salt, for a bright gremolata garnish — and no waste.

1 1/2 cups almonds (substitute walnuts or pecans) 1/2 cup pumpkin seeds Pinch sea salt 1 cup pitted Medjool dates 2 - 3 Tablespoons fresh lemon juice 1 teaspoon vanilla powder (or vanilla extract) Zest of 1 lemon 1 cup coconut butter, softened Shredded, unsweetened coconut for garnish

4 large eggs 1 1/4 cups granulated sugar 2/3 cup freshly squeezed lemon juice 1/4 cup all - purpose flour, sifted 1 tablespoon finely grated lemon zest 1/4 teaspoon kosher salt Sea salt flakes, such as Maldon or Fleur de Sel, for garnish

1 c pitted dates 1 c raw almonds, soaked overnight 1 c coconut butter (I used this to avoid labor) or fresh coconut flesh 1/2 c fresh ginger, chopped 1 tsp Himalayan pink salt or other flaky salt, plus more for garnish 1 c freshly squeezed lemon juice (I used meyer lemons) 1/4 c lemon zest 1/2 c coconut oil

2 cups raw cashews 3/4 cup nonchlorinated water 1/2 teaspoon garlic powder 1 teaspoon fine sea salt 1 tablespoon nutritional yeast grated zest of 1/2 lemon 1 1/2 teaspoons freshly squeezed lemon juice 2 probiotic capsules, or enough to equal 40 billion active cells 3 tablespoons minced fresh dill fronds, plus more for garnish 1 tablespoon minced fresh chives

Scone ingredients • 1/2 cup unsweetened almond milk • 1/2 tablespoon apple cider vinegar • 1/2 cup plus 2 tablespoons gluten free rolled oats • 1 1/2 cups 1 to 1 Gluten - Free Flour Blend • 1/4 cup plus 1 tablespoon coconut sugar, plus more for sprinkling on top • 2 teaspoons baking powder • pinch of sea salt • zest of 2 organic lemons, divided • 1/4 cup neutral coconut oil — scoopable, at room temperature • 1/2 cup pistachios — chopped, plus more for garnish • 1 1/2 cup fresh or frozen (not thawed) blueberries • 1/4 cup aquafaba (water from a can of chickpeas or other beans) • 1 teaspoon vanilla extract for the glaze • 1/4 cup cashew butter • 1 1/2 tablespoons maple syrup or honey • 1/4 teaspoon turmeric — for colour • juice of 1 lemon

1 1/2 pounds cooked Chile Lime Garlic Shrimp (or other cooked shrimp) For the gazpacho: 2 cups tomato & clam juice (Clamato ®) 1/2 cup chili sauce 4 large cloves garlic, minced (about 1 tablespoon) 4 green onions, finely diced 4 tablespoons minced jalapeño chile 3 avocados, seeded 1 cup seeded and diced plum tomatoes 1/2 cup finely diced red onion 1/2 cup peeled, seeded and chopped cucumber 1/2 cup finely diced green or red bell pepper 3 tablespoons fresh lime juice 2 tablespoons minced fresh flat - leaf parsley 1 tablespoon minced fresh cilantro 1 tablespoon extra virgin olive oil 1 tablespoon prepared horseradish, well drained 1 tablespoon Mexican hot sauce (Cholula, Búfalo, Tapatio, etc.) 2 teaspoons Worcestershire sauce 1/2 teaspoon dried oregano 2 tablespoons lime zest (for garnish) 2 tablespoons lemon zest (for garniFor the gazpacho: 2 cups tomato & clam juice (Clamato ®) 1/2 cup chili sauce 4 large cloves garlic, minced (about 1 tablespoon) 4 green onions, finely diced 4 tablespoons minced jalapeño chile 3 avocados, seeded 1 cup seeded and diced plum tomatoes 1/2 cup finely diced red onion 1/2 cup peeled, seeded and chopped cucumber 1/2 cup finely diced green or red bell pepper 3 tablespoons fresh lime juice 2 tablespoons minced fresh flat - leaf parsley 1 tablespoon minced fresh cilantro 1 tablespoon extra virgin olive oil 1 tablespoon prepared horseradish, well drained 1 tablespoon Mexican hot sauce (Cholula, Búfalo, Tapatio, etc.) 2 teaspoons Worcestershire sauce 1/2 teaspoon dried oregano 2 tablespoons lime zest (for garnish) 2 tablespoons lemon zest (for garnifor garnish) 2 tablespoons lemon zest (for garnifor garnish)