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.
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.
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
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.
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
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.
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!
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
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!
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.
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
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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