Refreshing Gazpacho Recipes

Gazpacho is a cold soup-salad dish originating in Spain. Try these simple, healthy and delicious Gazpacho recipes, they will cool you off on a hot summer day!

There are are endless variations to Gazpacho, I came across tomato strawberry gazpacho, cucumber grape gazpacho and white gazpacho, but the two recipes below are delicious!

Tomato Gazpacho

32 ounces or 1 liter tomato juice
4 medium vine-ripened tomatoes, diced, with juices
2 spring onions, white parts thinly sliced, green parts reserved for garnish
1 English cucumber, seeded, cut in 1/4 inch dice
1 sweet red or yellow pepper, seeded, cut in 1/4 inch dice
1 large carrot, finely diced
1 small red onion, finely chopped
1 jalapeño pepper, minced
1 large garlic clove, minced
Juice of 1 lemon
Juice of 1 lime
1 tablespoon extra-virgin olive oil
2 teaspoons ground cumin
2 teaspoons salt, or to taste
1 teaspoon Tabasco sauce, or to taste
1 teaspoon freshly ground black pepper
1/2 cup finely chopped cilantro (or parsley)

Garnish:

Avacado
Sliced jalapeños
Cilantro or parsley
Lime wedges

Combine all of the ingredients, except the cilantro in a large bowl. Mix together and taste for seasoning. Mix in food processor or blender if you want a smoother texture. Refrigerate at least one hour or up to 6 hours. Before serving, stir in the cilantro. Serve ganished with sliced green parts of the spring onions, sliced jalapeños, additional cilantro and lime wedges.

Beat the Heat: Gazpacho

Watermelon Gazpacho

Serves 8 as a starter or 4 as a dinner

6 cups watermelon, seeded and diced in 1-inch dices
2 stalks celery, chopped
3 medium size tomatoes, roughly chopped
1/2 cucumber, roughly chopped
2 red bell peppers, roughly chopped
fresh ginger, about 1 inch, peeled and minced
1/2 chili pepper
juice from 2 limes
handfull of fresh basil
salt & black pepper

Put 5-6 dices of the watermelon and a couple of celery pieces in each of the 8 glasses. Pour the rest of it in a blender or a food processor together with all the other ingredients. Pulse it until it’s got soup consistency, taste it and add more salt & pepper if needed. Divide it in the glasses and set them in the freezer or fridge (depending on how soon you serve it), it should be cold but not frozen. Serve with a thin slice of watermelon attached to the glass.