Amazingly Healthy and Delicious Gazpacho Recipes

Gazpacho is a Spanish-style soup with a tomato base served cold. There are many twists to gazpacho that include different vegetables and spices that make this dish unique. Even though summer is ending, these recipes are sure to hit the spot.

Asparagus Gazpacho

Spring’s quintessential vegetable is a great stand-in for tomatoes in this version of the iconic cold Spanish soup. Blending in jalapeño adds a kick to each spoonful. Serve for lunch or dinner, and consider making the gazpacho a day or two in advance, as the flavors only get better when left lingering in the fridge. Garnish options include pumpkin seeds, feta, chopped chives, and shaved parmesan.

Ingredients:

asparagus, woody ends trimmed – 1 bunch

low-sodium vegetable broth – ½ cup

green bell pepper, chopped – 1

cucumber, chopped – ½

fresh basil leaves, chopped – ⅓ cup

jalapeno pepper, diced – 2

Directions:

1. Bring a large pot of salted water to a boil. Add asparagus and blanch for 1 minute or until bright green and slightly tender. Drain and transfer asparagus to a bowl of ice water to cool. Drain asparagus when thoroughly cooled.

2. Place broth or water, asparagus, green pepper, cucumber, basil, jalapeño, scallions, garlic, lemon zest, white wine vinegar, salt, cumin, and black pepper in a blender or food processor. Blend until smooth. With the blender on low, slowly add the olive oil. Chill for at least 2 hours before serving.

3. Garnish options include pumpkin seeds, feta, chopped chives, and shaved parmesan.

Peach and Tomato Gazpacho

This unique gazpacho utilizes the sweet, fruity flavor of peach to make an ultra refreshing dish. The addition of tarragon and rice wine vinegar adds unique flavors to the soup as well.

Ingredients:

Olive oil (Salad or cooking) – 2 tbsp

Tarragon (Spices, dried) – 1 tbsp, leaves

Ice cubes (Frozen water) – 0.2 cup

Peaches (Raw) – 2 cup slices

Shallots (Raw) – 2 tbsp chopped

Tomatoes (Red, ripe, raw, year round average) – 4 cup, chopped or sliced

Rice wine vinegar () – 1.5 tbsp

Water (Plain, clean water) – 0.2 cup

Pepper (Spices, black) – 0.5 tsp

Salt (Table) – 1 tsp

Directions:

1. Finely chop tarragon. Crush ice cubes. Pit and chop peaches.

2. Pure two thirds of tomatoes and half of peaches with ice, shallot, 1 tablespoon oil, 1 tablespoon vinegar, 2 teaspoons tarragon, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a blender until very smooth, about 1 minute. Force through a medium-mesh sieve into a large glass measure, discarding solids. Stir in water to desired consistency.

3. Toss together remaining tomatoes and peaches with remaining tablespoon oil, remaining 1/2 tablespoon vinegar, remaining teaspoon tarragon, and remaining 1/4 teaspoon each of salt and pepper in a bowl. Serve soup in bowls topped with tomato peach salsa.

Watermelon Gazpacho

Another fruity twist, this watermelon gazpacho is bound to leave your taste buds watering. The additional ingredients blend perfectly with the watermelon and tomato. Don’t be afraid to add a little spice!

Ingredients:

Watermelon (Raw) – 1 cup, diced

Cucumber (With peel, raw) – 1 cucumber (8-1/4″)

Parsley (Raw) – 1 tbsp

Fresh cilantro (Coriander leaves, raw) – 0.3 sprigs

Jalapeno peppers (Raw) – 0.5 pepper

Tomatoes (Red, ripe, raw, year round average) – 2.5 cup, chopped or sliced

Tomato juice (Canned, without salt added) – 2 cup

Pepper or hot sauce (Ready-to-serve) – 1 tsp

Vinegar (Cider) – 1.5 tbsp

Lime juice (Raw) – 1 tbsp

Dijon mustard (Grey poupon) – 0.5 tsp

Salt (Table) – 1 dash

Pepper (Spices, black) – 1 dash

Directions:

1. Combine all the chopped ingredients in a large glass bowl. Pour all the liquid/wet ingredients overtop and season with the salt and pepper. Allow mixture to marinate for at least a couple of hours, then add to the NutriBullet “Tall Cup” (or any blender) and pulse with the extractor blade until desired consistency is reached. Chill well before serving. Enjoy!

Beet Gazpacho

Simple yet delicious, beet gazpacho will surprise you. The beets mix well with the tomatoes and the added vegetables provide great texture. Remember, getting the ingredients ready the night before so they are chilled and ready to go is a great idea.

Ingredients:

Beets (Raw) – 5 beets (2″ dia)

Onions (Raw) – 0.2 cup, chopped

Garlic (Raw) – 2 clove

Organic Vegetable Stock (Low Sodium – Trader Joe’s) – 2 cup

Cucumber (Peeled, raw) – 3 small (6-3/8″ long)

Dill (Fresh) – 0.5 cup sprigs

Red wine vinegar () – 2 tbsp

Salt (Table) – 0.5 tsp

Pepper (Spices, black) – 0.2 tsp

Directions:

1. Place beets in a medium pot and cover with water. Bring to a boil. Turn heat down to low and simmer until fork tender all the way through, about 45- 60 minutes. Chill beets and their cooking liquid.

2. Once beets are cold, slip off their skins using your hands. Slice and place all but one of the beets in a blender with the veggie stock. Add the half of the chopped onion, garlic cloves, all of the sliced cucumber except for one, salt, pepper, vinegar and about ⅔ of the fresh dill ( saving some for garnish). Blend until very smooth. Taste and adjust salt and vinegar. Place in the refrigerator until ready to serve.

3. Prep the garnishes. Finely dice remaining beet, cucumber, and chop the remaining dill. Pour chilled beet soup (the colder it is, the better) into bowls. Top with with the garnishes. Enjoy!

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