Happy National Gazpacho Day! In case you didn't know, gazpacho is one of THE most classic Latin soups and it's one of my favorites any time of year. The soup that's traditionally served cold, which originated in the Andalucía region of Spain, is typically made with tomato but I love it because it's actually very versatile.
You may have had a classic gazpacho but I'm betting you'll definitely be surprised by some of the surprising ways that you can make gazpacho (with mango! With cauliflower!). In fact, I think everyone will love these 6 irresistible gazpacho recipes that are perfect to celebrate today or, well, any day. Plus, these soups are GREAT for weight loss, too, since they're chock full of delicious and good-for-you veggies!
Read more ¿Qué más? Latin ingredient of the week: Cachucha peppers (EXCLUSIVE RECIPE)
Classic Gazpacho
Ingredients:
1 cucumber, peeled, seeded and chopped
1 green bell pepper, seeded and diced
3 pounds ripe plum tomatoes, diced
2 garlic cloves, peeled
1/4 cup sherry vinegar
1/2 cup Oloroso sherry
3/4 cup Spanish extra-virgin olive oil
2 1 inch-thick slices rustic bread
1/4 cup Spanish extra-virgin olive oil
1/2 cucumber, diced
1/2 green bell pepper, seeded and diced
1/2 red bell pepper, seeded and diced
Sea salt to taste
Get the full recipe directions from Jose Made in Spain.
White Gazpacho
Ingredients:
1/2 medium head cauliflower, cut into 1-inch florets
2 slices of crustless white bread
1/4 cup pine nuts (1 1/2 ounces)
2 garlic cloves, coarsely chopped
2 tablespoons sherry vinegar
1 large shallot, coarsely chopped
1 1/4 cups blanched slivered almonds
1/2 medium seedless cucumber, peeled and coarsely chopped, plus 1/4 cup finely diced cucumber
1/3 cup extra-virgin olive oil
Kosher salt
Get the full recipe directions from Food & Wine.
Tomatillo Gazpacho
Ingredients:
One 14-oz. can low-salt chicken broth
1 lb. tomatillos (8 to 12 medium), husked, rinsed, and cut into medium dice (3 cups)
1 medium clove garlic, minced
2 Tbs. extra-virgin olive oil
2 medium avocados, cut into small dice (1-1/2 cups)
1/2 seedless English cucumber, cut into small dice (2 cups)
1/2 large red bell pepper, cut into small dice (1/2 cup)
1/4 small red onion, finely diced (1/4 cup)
2 Tbs. chopped fresh cilantro
1 Tbs. fresh lime juice; more as needed
Kosher salt and freshly ground black pepper
*Get the full recipe directions from Fine Cooking.
*
Watermelon & Sweet Onion Gazpacho
Ingredients:
5 cups cubed seedless watermelon
3/4 teaspoon salt
1/4 teaspoon (1 gram) xanthan gum (optional)
Juice of 1 lime
2 tablespoons extra-virgin olive oil plus additional for garnish
1/2 minced jalapeno plus additional for garnish
1/2 cup minced sweet onion (such as Walla Walla)
2 tablespoons tightly packed cilantro leaves plus additional for garnish
1/2 avocado, diced (cut just before serving to avoid browning, or toss with lime juice)
Get the full recipe directions from Herbivoracious.
Golden Gazpacho With Feta
Ingredients:
1/4 cup pine nuts
3 pounds yellow tomatoes (about 6), cut into large pieces
1 yellow bell pepper, cut into large pieces
2 tablespoons red wine vinegar
kosher salt and pepper
4 ounces Feta, crumbled (1 cup)
1/2 cup fresh basil leaves, torn
2 tablespoons extra-virgin olive oil
1/2 pound thinly sliced prosciutto and/or salami (optional)
8 bread sticks (optional)
Get the full recipe directions from Real Simple.
Mango Gazpacho
Ingredients:
2 large ripe mangos (about 4 cups), peeled and roughly chopped
4 medium yellow tomatoes (about 4 cups), roughly chopped
2 cloves garlic
2 small shallots
1 cup roughly chopped European cucumber, plus 2 tablespoons additional, finely chopped, for garnish
1/2 cup roughly chopped celery
1/4 cup lemon juice
1/4 cup olive oil, plus additional for garnish
Salt and freshly ground black pepper, to taste
Favorite hot sauce, for garnish
Get the full recipe directions from Delishhh.
