Gazpacho 3 ways

If you follow our blog, you know we LOVE soup! There is no reason to stop the ease of soup just because it is summer. Enter: Gazpacho! Light, healthy, delicious, and easy to make. If traditional gazpacho isn’t your thing, try a different variation. Yum!

Traditional Rustic Gazpacho

(as found in Food and Wine Magazine)

Rustic Gazpacho

  1. 6 ripe tomatoes, cut into chunks
  2. 1/2 large cucumber—peeled, halved, seeded and cut into chunks
  3. 1 green bell pepper, cut into chunks
  4. 2 garlic cloves, smashed
  5. 1 cup water
  6. 1/3 cup extra-virgin olive oil
  7. 2 tablespoons sherry vinegar
  8. Salt
  9. Hot sauce, for serving

In a blender or food processor, combine the tomatoes, cucumber, bell pepper, garlic, water, oil and vinegar and process until coarsely pureed. Season with salt and refrigerate until chilled. Serve with hot sauce. **MAKE AHEAD The gazpacho can be refrigerated overnight.

Tangy Green Zebra Gazpacho
Tangy Green Zebra Gazpacho
Green Zebras are heirloom tomatoes with a striped pattern; they are sweet like red tomatoes but give this gazpacho a lovely jade hue. To make the chilled soup extra tangy, use tomatillos or unripe red tomatoes instead of Green Zebras.
  1. 2 pounds Green Zebra tomatoes cored and coarsely chopped, plus 1 Green Zebra tomato cut into small wedges for garnish
  2. 1 seedless cucumber, unpeeled and coarsely chopped, plus finely diced unpeeled cucumber for garnish
  3. 1 medium sweet onion, coarsely chopped
  4. 1 Hass avocado—halved, pitted and peeled
  5. 1 small jalapeño, stemmed and seeded
  6. 2 garlic cloves
  7. 2 tablespoons freshly squeezed lime juice
  8. 2 tablespoons mint leaves, plus more for garnish
  9. 2 tablespoons cilantro leaves
  10. 1/4 cup extra-virgin olive oil, plus more for drizzling
  11. Salt and freshly ground pepper

In a blender, combine half each of the coarsely chopped green tomatoes, cucumber and onion with the avocado, jalapeño, garlic, lime juice and 1 cup of cold water and puree until smooth. Transfer the puree to a large bowl. Add remaining coarsely chopped green tomatoes, cucumber and onion to the blender along with the 2 tablespoons of mint, the cilantro and 1/4 cup of olive oil and pulse to a chunky puree. Add the puree to the bowl and stir well. Refrigerate the soup until well chilled, about 1 hour. Season the gazpacho with salt and pepper and ladle it into chilled bowls. Garnish the cold soup with the tomato wedges, diced cucumber, mint leaves and a drizzle of olive oil and serve. **MAKE AHEAD The green gazpacho can be stored in an airtight container and refrigerated overnight.

Watermelon Gazpacho
(as featured on chow.com)
Watermelon Gazpacho
Ingredients

For the basil oil:

  • 1/2 cup packed fresh basil leaves
  • 1/2 cup extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper

For the gazpacho:

  • 1 1/2 pounds coarsely chopped cored tomatoes
  • 1 1/2 pounds coarsely chopped seedless watermelon
  • 3 cups large-dice crustless day-old country bread, such as pain au levain
  • 2 medium Kirby cucumbers, peeled and coarsely chopped
  • 1/2 cup water
  • 1/4 cup coarsely chopped fresh basil leaves
  • 1/4 cup extra-virgin olive oil
  • 1/4 medium red onion, coarsely chopped
  • 3 medium garlic cloves, coarsely chopped
  • 2 tablespoons sherry vinegar
  • 1 1/2 teaspoons kosher salt, plus more as needed
  • 1/2 teaspoon whole cumin seeds
  • 1/8 teaspoon cayenne pepper

For the garnish:

  • 1/2 cup small-dice Kirby cucumber (about 1 medium)
  • 1/2 cup small-dice seedless watermelon

Instructions

For the basil oil:

  1. Process the basil and olive oil in a blender until smooth. Season with salt and pepper; set aside.

For the gazpacho:

  1. Place all of the ingredients in a large bowl and toss to combine. Let stand for 15 minutes.
  2. Working in batches, process the mixture in a clean blender until smooth. Transfer the puréed soup to a large, nonreactive bowl. Taste and season with salt as needed.

For the garnish:

  1. Combine the cucumber and watermelon in a small bowl.
  2. To serve, ladle the soup into bowls, top with the cucumber and watermelon mixture, and drizzle with the basil oil.
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