Ah, summer – the perfect time to indulge in refreshing and revitalizing gazpachos! These chilled soups are a staple of Spanish cuisine, but we’re taking it up a notch with 18 unique and delicious recipes that will keep you cool and satisfied all season long. From classic Andalusian to fruity and spicy variations, we’ve got you covered.
In this article, we’ll be exploring the world of gazpacho in a whole new way. Whether you’re a fan of traditional tomatoes or looking for something more adventurous, like mango or strawberry, we’ve got the perfect recipe for you. So grab your blender, your favorite ingredients, and get ready to dive into the world of gazpachos!
Classic Andalusian Gazpacho
Gazpacho, a chilled soup originating from Andalusia, is a quintessential summer treat that combines the freshest vegetables with a hint of spice. This recipe yields a creamy and flavorful gazpacho that’s perfect for hot days.
Ingredients:
– 2 cups diced tomatoes
– 1 cup diced bell peppers
– 1 cup diced cucumber
– 1/4 cup chopped fresh parsley
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– 1/2 cup bread, crumbled (optional)
Instructions:
1. In a blender or food processor, combine tomatoes, bell peppers, cucumber, parsley, olive oil, garlic, paprika, salt, and pepper.
2. Blend until smooth, stopping occasionally to scrape down the sides of the bowl.
3. Taste and adjust seasoning as needed.
4. Chill gazpacho in the refrigerator for at least 30 minutes before serving.
5. If desired, serve with crumbled bread on top.
Cooking Time: None! This recipe is chilled and ready to be enjoyed.
Watermelon Gazpacho with Feta
Beat the heat with this unique and flavorful watermelon gazpacho, paired with crumbly feta cheese. This refreshing soup is perfect for hot summer days.
Ingredients:
– 2 cups diced seedless watermelon (rind removed)
– 1 cup diced cucumber
– 1/2 cup diced red bell pepper
– 1/4 cup chopped fresh cilantro
– 1/4 cup crumbled feta cheese
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon lemon juice
– Salt and pepper to taste
Instructions:
1. In a blender or food processor, puree the watermelon, cucumber, bell pepper, cilantro, and garlic until smooth.
2. Heat the olive oil in a large bowl. Add the blended mixture and stir to combine.
3. Stir in the feta cheese and lemon juice.
4. Season with salt and pepper to taste.
5. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: None! This soup is ready to be devoured in just a few minutes of blending and chilling.
Cucumber Avocado Gazpacho
Beat the heat with this creamy and revitalizing soup, perfect for hot summer days. This recipe combines the refreshing flavors of cucumber and avocado with the classic Spanish gazpacho.
Ingredients:
– 2 large cucumbers, peeled and seeded
– 1 ripe avocado, diced
– 1/2 red bell pepper, seeded and chopped
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup breadcrumbs
– 2 cups chicken broth
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a blender or food processor, combine cucumbers, avocado, red bell pepper, onion, garlic, and breadcrumbs.
2. Blend until smooth.
3. Add chicken broth and lemon juice; blend until well combined.
4. Season with salt and pepper to taste.
5. Chill in the refrigerator for at least 30 minutes.
6. Serve cold, garnished with fresh cilantro leaves if desired.
Cooking Time: 10 minutes
Spicy Tomato Gazpacho with Jalapeño
This refreshing soup is perfect for hot summer days. With a kick of jalapeño heat, it’s sure to satisfy your taste buds.
Ingredients:
– 2 cups ripe tomatoes, diced
– 1 jalapeño pepper, seeded and finely chopped
– 1/4 cup red bell pepper, diced
– 1/4 cup cucumber, peeled and diced
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 1 tablespoon olive oil
– 2 tablespoons white wine vinegar
– 1 teaspoon smoked paprika (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a blender or food processor, combine tomatoes, jalapeño, red bell pepper, cucumber, onion, garlic, and olive oil.
2. Blend until smooth, stopping to scrape down the sides as needed.
3. Transfer the mixture to a large bowl and stir in vinegar, smoked paprika (if using), salt, and pepper.
4. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
5. Serve cold, garnished with cilantro leaves.
Cooking Time: 10-15 minutes (not including chilling time)
White Gazpacho with Almonds and Grapes
This chilled soup is a perfect accompaniment to a warm summer evening. The combination of almonds, grapes, and bread provides a creamy texture, while the garlic and lemon juice add a burst of flavor.
Ingredients:
– 2 cups stale bread, torn into small pieces
– 1 cup almonds
– 2 cups mixed grapes (red and green)
– 2 cloves garlic, minced
– 1/4 cup olive oil
– 2 tablespoons freshly squeezed lemon juice
– Salt to taste
Instructions:
1. In a blender or food processor, combine bread, almonds, grapes, garlic, and salt. Blend until smooth.
2. With the blender running, slowly pour in the olive oil through the top.
3. Add the lemon juice and blend until well combined.
4. Refrigerate for at least 30 minutes to allow flavors to meld together.
5. Serve chilled, garnished with additional grapes or almonds if desired.
Cooking Time: 10-15 minutes (including preparation)
Strawberry Gazpacho with Basil
This vibrant gazpacho is perfect for warm weather, combining the sweetness of strawberries with the brightness of basil. This recipe makes about 4 servings.
Ingredients:
– 2 cups fresh strawberries, hulled and sliced
– 1 cup diced cucumber
– 1/2 cup diced red bell pepper
– 1/2 cup diced yellow bell pepper
– 1/4 cup chopped fresh basil
– 1/4 cup red wine vinegar
– 2 tablespoons olive oil
– Salt and pepper, to taste
– 1/2 cup chicken or vegetable broth
Instructions:
1. In a blender or food processor, combine strawberries, cucumber, bell peppers, and basil. Blend until smooth.
2. Heat the broth in a small saucepan over medium heat.
3. Add the vinegar and olive oil to the broth, whisking until combined. Bring to a simmer.
4. Pour the hot liquid into the blender or food processor with the gazpacho mixture. Blend until well combined.
5. Season with salt and pepper, then refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 10-15 minutes (including chilling time)
Green Gazpacho with Herbs and Yogurt
Beat the heat with this vibrant and revitalizing green gazpacho, infused with the freshness of herbs and the creaminess of yogurt. Perfect for a light and satisfying summer meal.
Ingredients:
– 2 cups diced cucumber
– 1 cup diced bell pepper
– 1/2 cup diced avocado
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh cilantro
– 2 cloves garlic, minced
– 1 jalapeño pepper, seeded and finely chopped
– 2 cups low-sodium chicken broth
– 1/2 cup plain Greek yogurt
– Salt and pepper to taste
Instructions:
1. In a blender or food processor, combine cucumber, bell pepper, avocado, parsley, cilantro, garlic, and jalapeño.
2. Blend until smooth, adding chicken broth as needed to achieve desired consistency.
3. Stir in the Greek yogurt.
4. Season with salt and pepper to taste.
5. Chill for at least 30 minutes before serving.
Cooking Time: 10-15 minutes
Roasted Red Pepper Gazpacho
Roasted Red Pepper Gazpacho: A Refreshing Summer Soup
This vibrant soup is a perfect blend of flavors and textures, featuring roasted red peppers as the star ingredient. With its smoky sweetness and tangy zip, it’s sure to become your new go-to summer treat.
Ingredients:
– 4 red bell peppers
– 1 can (14 oz) of diced tomatoes
– 1/2 cup of breadcrumbs
– 1/4 cup of olive oil
– 2 cloves of garlic, minced
– 1 teaspoon of smoked paprika
– Salt and pepper to taste
– 1/4 cup of red wine vinegar
– 1/2 cup of water
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Roast the red peppers by placing them on a baking sheet, drizzling with olive oil, and seasoning with salt and pepper. Roast for about 45 minutes or until the skin is blistered and charred.
3. Remove the peppers from the oven and let them cool. Peel off the skin, then chop the flesh into small pieces.
4. In a blender or food processor, combine the roasted peppers, diced tomatoes, breadcrumbs, garlic, smoked paprika, salt, and pepper. Blend until smooth.
5. Transfer the mixture to a bowl and stir in the red wine vinegar and water.
6. Chill the gazpacho in the refrigerator for at least 30 minutes before serving. Garnish with fresh cilantro leaves and serve chilled.
Cooking Time: 1 hour
Mango Gazpacho with Lime and Cilantro
This sweet and savory gazpacho is a twist on the classic Spanish soup, featuring ripe mango, tangy lime, and fragrant cilantro. Perfect for hot summer days when a light and revitalizing meal is just what you need.
Ingredients:
– 2 cups diced fresh mango
– 1 cup diced red bell pepper
– 1/2 cup diced cucumber
– 1/4 cup chopped fresh cilantro
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a blender or food processor, combine mango, red bell pepper, cucumber, and cilantro.
2. Blend until smooth, then stir in lime juice and olive oil.
3. Taste and adjust seasoning as needed.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled, garnished with additional cilantro if desired.
Cooking Time: None! This gazpacho is ready in just a few minutes of blending.
Chilled Beet Gazpacho with Goat Cheese
Beat the heat with this refreshing summer soup! This vibrant gazpacho is made with roasted beets, tomatoes, and a hint of goat cheese for a tangy twist.
Ingredients:
– 2 large beets
– 1 large red bell pepper
– 1 can (14.5 oz) diced tomatoes
– 1/4 cup olive oil
– 1 tablespoon white wine vinegar
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 8 ounces crumbled goat cheese
– Fresh parsley or cilantro for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast beets and red bell pepper for 45-50 minutes, or until tender.
3. Let cool, then peel and chop into small pieces.
4. In a blender or food processor, combine roasted vegetables, diced tomatoes, olive oil, vinegar, smoked paprika, salt, and pepper. Blend until smooth.
5. Chill soup in the refrigerator for at least 30 minutes.
6. Just before serving, crumble goat cheese over the top of each serving. Garnish with fresh parsley or cilantro.
Cooking Time: None (soups are a quick and easy way to beat the heat!)
Gazpacho with Grilled Shrimp
This refreshing summer soup combines the smoky sweetness of grilled shrimp with the bold flavors of Andalusian gazpacho. A perfect blend of chilled and warm, this dish is sure to delight.
Ingredients:
– 1 cup cooked shrimp
– 2 cups chopped fresh tomatoes
– 1 cup diced bell peppers
– 1/2 cup diced red onion
– 3 cloves garlic, minced
– 1/4 cup olive oil
– 2 tbsp white wine vinegar
– 1 tsp smoked paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Grill the shrimp until pink and slightly charred. Set aside.
2. In a blender or food processor, combine tomatoes, bell peppers, onion, garlic, olive oil, vinegar, smoked paprika, salt, and pepper. Blend until smooth.
3. Chill gazpacho in the refrigerator for at least 30 minutes to allow flavors to meld.
4. To serve, divide chilled gazpacho among bowls and top with grilled shrimp. Garnish with fresh cilantro leaves.
Cooking Time: 20-25 minutes
Peach and Tomato Gazpacho
This summer-inspired soup combines the sweetness of peaches with the tanginess of tomatoes, creating a unique and delicious flavor profile. Perfect for hot days or as a light lunch.
Ingredients:
– 2 cups diced fresh tomatoes
– 1 ripe peach, diced
– 1/4 cup red bell pepper, diced
– 1/4 cup cucumber, peeled and seeded
– 1/4 cup red onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 2 tablespoons white wine vinegar
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a blender or food processor, combine tomatoes, peach, bell pepper, cucumber, onion, and garlic.
2. Blend until smooth, then transfer the mixture to a large bowl.
3. Whisk in olive oil and white wine vinegar.
4. Season with salt and pepper to taste.
5. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
6. Serve cold, garnished with fresh cilantro leaves if desired.
Cooking Time: None! This recipe is a refreshing no-cook gazpacho perfect for warm weather.
Avocado and Corn Gazpacho
Escape the heat with this creamy and light summer soup, packed with the flavors of ripe avocados and sweet corn.
Ingredients:
– 2 ripe avocados, peeled and pitted
– 1 cup frozen corn kernels, thawed
– 1/2 cup diced red bell pepper
– 1/4 cup chopped fresh cilantro
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt and pepper to taste
– 2 cups vegetable broth
Instructions:
1. In a blender or food processor, combine avocados, corn kernels, red bell pepper, cilantro, garlic, and lemon juice.
2. Blend until smooth, stopping occasionally to scrape down the sides of the blender.
3. With the blender running, slowly pour in the olive oil and continue blending until well combined.
4. Add vegetable broth and season with salt and pepper to taste.
5. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: None! This gazpacho is a quick and easy cold soup perfect for hot summer days.
Cherry Gazpacho with Mint
This sweet and savory gazpacho is a perfect way to beat the heat on a warm summer day. With the added freshness of mint, this recipe is sure to become a new favorite.
Ingredients:
– 2 cups cherries, pitted
– 1 cup diced cucumber
– 1/2 cup diced bell pepper
– 1/4 cup chopped fresh mint
– 1/4 cup red wine vinegar
– 1/4 cup olive oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cups water
Instructions:
1. In a blender or food processor, combine cherries, cucumber, bell pepper, mint, and garlic. Blend until smooth.
2. Heat the vinegar, olive oil, salt, and pepper in a small saucepan over low heat.
3. Pour the warm liquid mixture into the blended gazpacho and stir to combine.
4. Add water and stir well.
5. Chill in refrigerator for at least 30 minutes before serving.
Cooking Time: 15-20 minutes
Gazpacho with Crab Meat
Cool off with this unique twist on the classic Spanish soup. This gazpacho recipe combines the flavors of ripe tomatoes, cucumbers, and bell peppers with the sweetness of crab meat.
Ingredients:
– 2 cups diced fresh tomatoes
– 1 cup diced cucumber
– 1 cup diced red bell pepper
– 1/2 cup chopped jumbo lump crab meat
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. In a large bowl, combine tomatoes, cucumber, bell pepper, and crab meat.
2. Drizzle with olive oil and sprinkle with salt, pepper, onion, and garlic.
3. Stir well to combine.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled, garnished with parsley or cilantro if desired.
Cooking Time: None! This soup is best served chilled.
Cold Melon Gazpacho with Prosciutto
This refreshing soup combines the sweetness of melon with the savory flavor of prosciutto, perfect for a light and rejuvenating meal on a hot summer day.
Ingredients:
– 2 cups cubed cantaloupe
– 1 cup cubed honeydew melon
– 1/4 cup chopped fresh cilantro
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt to taste
– 6 slices prosciutto, torn into strips
– Croutons (optional)
Instructions:
1. In a blender or food processor, combine cantaloupe, honeydew melon, cilantro, olive oil, and lemon juice.
2. Blend until smooth, then refrigerate for at least 30 minutes to allow flavors to meld.
3. Just before serving, place prosciutto strips on top of the soup.
4. Garnish with croutons, if desired.
5. Serve chilled.
Cooking Time: None
Gazpacho Verde with Green Tomatoes
This vibrant and healthy soup is perfect for hot summer days. Made with green tomatoes, cucumbers, bell peppers, and a hint of cumin, it’s a flavorful twist on the classic Spanish gazpacho.
Ingredients:
– 2 cups green tomatoes, diced
– 1 cup cucumber, peeled and diced
– 1 cup red bell pepper, seeded and diced
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 2 tablespoons freshly squeezed lime juice
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. In a blender or food processor, combine green tomatoes, cucumber, bell pepper, olive oil, garlic, and cumin.
2. Blend until smooth, adding water as needed to achieve desired consistency.
3. Season with salt, pepper, and lime juice.
4. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
5. Garnish with chopped cilantro, if desired.
6. Serve cold, either on its own or accompanied by crusty bread.
Cooking Time: 10-15 minutes (prep time included)
Spicy Gazpacho Bloody Mary
This Spicy Gazpacho Bloody Mary takes the classic cocktail to a new level by incorporating the bold flavors of gazpacho, adding a spicy kick. Perfect for warm weather or any occasion when you want to add some excitement to your drink.
Ingredients:
– 2 cups gazpacho
– 1 cup tomato juice
– 1/2 cup vodka
– 1/4 cup freshly squeezed lime juice
– 1/4 cup Worcestershire sauce
– 1 tablespoon hot sauce (such as sriracha)
– Salt and pepper to taste
– Garnish: celery stalk, lime wheel, and/or croutons
Instructions:
1. In a large pitcher, combine gazpacho, tomato juice, vodka, lime juice, Worcestershire sauce, and hot sauce.
2. Stir well to combine.
3. Chill in the refrigerator for at least 30 minutes.
4. Serve over ice with garnishes of your choice.
Cooking Time: None (all ingredients are ready-to-use)
Summary
Beat the heat this summer with these refreshing gazpacho recipes! From classic Andalusian to innovative twists like watermelon and strawberry, there’s something for everyone. Try adding a spicy kick with jalapeño or grilled shrimp, or go green with herbs and yogurt. Even beet lovers will appreciate the sweet and earthy flavor in chilled beet gazpacho. Whether you’re in the mood for something light and fruity or rich and savory, these 18 recipes will keep you cool all summer long.
