Speaking of garnishes, anyone who has visited Spain in the summer has likely sampled restaurant gazpacho, which usually is served accompanied with little dishes of chopped onions, peppers, cucumbers, tomatoes and croutons. One year, when my garden produced an abundance of cucumbers, I invented a cucumber granita to garnish the gazpacho. Other authentic touches are sprigs of mint, chopped egg, chopped apple or melon. Flavorings are few — salt, but no pepper — garlic, cumin, sometimes sweet paprika — but never hot chile.
How cold is a cold soup? Gazpacho in the fields was made with cool spring water. White gazpacho also can be served either room temperature or chilled.
I serve gazpacho in ceramic bowls, in mugs or, if diluted, in glasses. Gazpacho goes especially well with fried fish, with omelets or with foods from the grill. I put chilled gazpacho in a Thermos to take on picnics, easy to serve in paper cups. Gazpacho or ajo blanco shooters are great tapa party fare. I have always heard the chefs on Food Network mention using Kosher Salt. What is the difference between table salt and Kosher salt?
Thanks a lot! Big hug. I love this! You have such a fun blog with super fun recipes and ideas! Thanks for sharing your amazing Gazpacho recipe too! I can't wait to try it! I love gazpacho! I like to throw everything in a blender and let it chill. When I am being extremely lazy, I'll take a can of V-8, add some cut up veggies and wa la! I like green onions on it sometimes too. I love avocados, so I will definitely have to try that! I just stumbled across this glorious blog—it's wonderful!
My food philosophy is to eat seasonal, whole foods and maintain good portion control everything in moderation! You can unsubscribe anytime by clicking the "unsubscribe" link at the bottom of emails you receive. Saved List. Save Pin Print ellipsis More. Reviews: Most Helpful Down Triangle. Close Share options. What did you think about this recipe?
Did you make any changes or notes? This golden gazpacho swaps yellow tomatoes for red to infuse a milder and less acidic flavor, while turmeric and curry powder lend a spicy twist and an even sunnier hue.
Top with croutons, minced fennel, diced red bell peppers, chives, and shredded ham for some belly-filling fiber and protein. Get the recipe from Once Upon a Chef. Creamy and thick may not be a word that immediately comes to mind when you think "gazpacho," but this super smooth roasted tomato gazpacho makes a compelling case. Don't skip dry-roasting the veggies—it gives this chilled soup an irresistibly delicious smoky flavor that complements the sherry vinegar and toasted pine nuts.
Unlike other gazpacho recipes, this dish combines white beans, which are high in fiber and plant-based protein, with yellow tomatoes and cucumber to give it thick, creamy texture and hearty flavor. Get the recipe from Spoon Fork Bacon. Apparently, gazpacho does come in just about every color under the sun, and we are not mad at it.
This green gazpacho combines ripe green tomatoes, green peppers, and cucumber for a crisp and refreshing take of the classic. Garnish with lime for the ultimate green bowl. Get the recipe from The Endless Meal. If you love the taste of garlic, this gazpacho dish was made for you.
Roasting garlic in a pan enhances its robust flavor and lends a spicy burst to the mild-tasting soup. Plus, who knew you could roast garlic in a pan instead of heating up the whole house with the oven? In Spain, it is blended until smooth, and includes a few ingredients. This recipe is not a traditional Spanish version of gazpacho.
I love my veggies chunky. Sometimes I blend up a third or half of the chopped veggies, but most of the time I just chop the veggies, add tomato juice and serve. I love this easy gazpacho recipe because it is so versatile.
If you love zucchini, add some chopped zucchini. Yellow squash is also a great addition. So improvise away! Technically, gazpacho is cold soup. It is best when fresh tomatoes are plentiful. Most gazpacho served in Spain or Portugal is served with a bit of bread in the veggie mixture, which thickens the soup.
I like to make homemade croutons to serve on top. Of course if you want to make this a gluten free meal, leave the croutons out, or use gluten free bread for your croutons!Refrigerate gazpacho until chilled, at least 3 hours (or up to 1 day). Step 3 Make the croutons: Heat oil in a medium skillet over medium heat until hot but not smoking. Add bread, and fry, tossing constantly, until pale gold and crisp, 6 to 8 minutes. Using a slotted spoon, transfer bread to a paper-towel-lined plate.