Recipes

9 Riffs On Gazpacho To Help Get You Through The August Heatwaves

Gazpacho is the quintessential summer soup. But that doesn’t mean you have to stick with traditional ingredients when making it at home. Try some of these inventive recipes to spice up your cold soups this summer.

Grape gazpachoGazpacho is the quintessential summer soup. Pretty much a seasonal salad in spoonable form, gazpacho made its way from Spain to the U.S. as early as the 1830s. Back then, the recipe contained just four ingredients: tomatoes, cucumbers, bread, and chopped onion.

Now that more people know the pure joys of gazpacho, new recipes for the soup have brought additional ingredients with loads of interesting flavors. Here are 9 of our current favorite riffs on the classic to get you through cooking during the last hot flashes of summer heat.

Grape
One of the go-to Spanish gazpacho recipes looks to grapes for tangy freshness, and though we see the grape version less frequently stateside, there’s no reason to avoid embracing it when the temperature rises. Food and Wine’s grape gazpacho features marcona almonds, peeled cucumbers, watercress, and bread in addition to the grapes. The combination will jolt your tastebuds.

Mexican-Inspired

Of course, Spanish and Mexican cuisines have much in common. That makes a Mexican-inspired bowl of gazpacho a natural extension of the classic, rather than an exercise in fusion cuisine. Take the Tomato Gazpacho with Jicama, Cucumber, and Plantain Chips that we’re shipping to customers this month. Our chefs added super-crunchy jicama to the ingredient list to amp up gazpacho’s refreshing qualities, while the soup is finished with salty cotija cheese and crisp plantain chips that solidify its south-of-the-border flair.

Corn
Spoon Fork Bacon’s recipe looks to radish sprouts for a little extra bite.

Mango
Mango Tomato Gazpacho
Lush mango pairs with tomato and onion to grant everyday gazpacho a tropical nature. You can increase or decrease the mango as you like, using lots if you want to be submerged in the piney, honey-tinged taste of the fruit, or just a few tablespoons if you want barely a mysterious whisper of the exotic. Again, choose yellow and orange tomatoes here, and peel your cucumbers to keep the hue bright.

Roasted Tomato
Instead of using your tomatoes raw or blanched, try making gazpacho with roasted tomatoes. The result will be sweeter and richer than the raw version. To roast, toss tomatoes with a little olive oil, and place the pan either in a hot (500°F) oven for 15 minutes or in a cooler (300°F) oven for about an hour. The first method will yield a nice charred flavor; the latter will be sweeter. Then, use your roasted tomatoes in with any standard gazpacho recipe, adding extra water or broth as needed, since roasted tomatoes are drier than fresh.

Watermelon
Watermelon Gazpacho
A good ripe tomato quenches your thirst better than a glass of water. A hunk of fresh watermelon does tomatoes one better. That’s how we knew that watermelon would make for great gazpacho, even before we had our first bite. Follow your usual recipe for gazpacho, but plan to balance out watermelon’s sweetness with a little extra salt and vinegar. Or, look straight to this gorgeous version on Green Kitchen Stories.

Green Juice or Tomato Juice Gazpacho
You can use fresh juices as a shortcut for making tasty gazpacho, no blender needed. Simply combine your favorite blend of juice with chopped tomatoes, cucumber, onions, and any other classic gazpacho ingredients you adore; the juice basically acts as your broth, while the extra ingredients lend crunch and variety to every bite.

Shellfish Gazpacho
If you’re tired of standard gazpacho, the easiest way to spruce up the formula is with garnishes. Rather than doctoring the soup itself, you can opt to finish your bowl with delicious complementary ingredients. Obviously the sky’s the limit here, but three delicious versions use sweet shellfish, with a texture that pairs terrifically with the soup. Try grilled garlicky shrimp, or steamed crab meat. For an indulgent, dramatic version worthy of any party, finish your gazpacho with a whole cooked lobster claw.

Green Tomato & Avocado
Replace some of that oil with an avocado, and you’ll discover a gazpacho that’s thicker and brighter than the norm. To make sure the color doesn’t get muddy, aim to use green and yellow tomatoes in this one instead of red. Add to the green with handfuls of your favorite summer herbs.

(Images: Bob Vivant, PlatedSpoon Fork Bacon, The Yellow Table, Green Kitchen Stories, Be Fit, Healthy, Happy)

 

 

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