Best 4 Cold Gazpacho Recipes

In the realm of refreshing and vibrant summer soups, gazpacho stands tall as a culinary masterpiece. Originating from the sun-kissed region of Andalusia in southern Spain, this cold soup has captivated taste buds for centuries with its medley of fresh, raw vegetables, and a vibrant tomato base. Gazpacho is not just a soup; it's a symphony of flavors, textures, and colors that dance on the palate. This article presents a delightful collection of gazpacho recipes that capture the essence of this beloved Spanish dish. From the classic tomato gazpacho to unique variations like avocado gazpacho and watermelon gazpacho, these recipes offer a tantalizing journey through the world of chilled summer soups. Get ready to embark on a culinary adventure as we explore the vibrant flavors and refreshing essence of gazpacho in all its glory.

Let's cook with our recipes!

COLD GAZPACHO

Cold Gazpacho image

There is nothing better than gazpacho on a hot summer day. Make sure you use really ripe, high-quality tomatoes for this recipe--most of the flavor comes from them. Serve with bread.

Provided by Lena

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes

Time 1h15m

Yield 4

Number Of Ingredients 10

Ingredients

6 large ripe beefsteak tomatoes, chopped
1 large cucumber, chopped
1 medium green bell pepper, chopped
1 medium yellow bell pepper, chopped
1 large sweet onion, chopped
1 small jalapeno pepper, seeded and diced, or to taste
1 clove garlic, minced
4 tablespoons extra-virgin olive oil
3 tablespoons sherry vinegar
salt and freshly ground black pepper to taste

Steps:

Set aside a few pieces of tomato, cucumber, and bell peppers for garnish.
Combine remaining tomatoes, cucumber, and bell peppers with onion, jalapeno, and garlic in a food processor; process until all vegetable are finely chopped. Mix in olive oil, sherry vinegar, and salt.
Cover and refrigerate until chilled, at least 1 hour.
Season with pepper before serving and garnish with reserved tomatoes, cucumbers, and bell peppers.

Nutrition Facts : Calories 214.8 calories, Carbohydrate 20.6 g, Fat 14.3 g, Fiber 5.1 g, Protein 3.9 g, SaturatedFat 2 g, Sodium 18.8 mg, Sugar 11.6 g

COLD TOMATO SOUP WITH FRESH CRAB GAZPACHO RELISH

Cold Tomato Soup with Fresh Crab Gazpacho Relish image

Provided by Bobby Flay

Time 40m

Yield 4 servings

Number Of Ingredients 18

Ingredients

1/4 cup fresh lime juice
4 large red tomatoes, peeled, seeded and coarsely chopped
1 medium red bell pepper, seeded and coarsely chopped
2 cups canned tomato juice
1 medium cucumber, peeled, seed and diced
1 medium green bell pepper, seeded and coarsely chopped
1 jalapeno, minced
3 cloves garlic, coarsely chopped
1/2 cup chopped cilantro
4 slices good-quality white bread, crusts left on
Salt and freshly ground pepper
1 pound lump crab meat, picked over
1 red bell pepper seeded and diced
1 green bell pepper, seeded and diced
1 cucumber, peeled and diced
2 tablespoons finely chopped cilantro
2 tablespoons lime juice
Salt and freshly ground pepper

Steps:

Puree above ingredients until smooth. Season with salt and pepper to taste. Divide among bowls and garnish with a dollop of crab relish.
Combine all ingredients in a bowl and season with salt and pepper to taste.

MAMMA CAYE'S GAZPACHO DE BLANCO (WHITE COLD SOUP)

Mamma Caye's Gazpacho De Blanco (White Cold Soup) image

My friends at KU are obsessed with this recipe.... even our German exchange student loves this one! The toppings are the best part... Pick and choose whatever you like. Personally, I adore smoked almonds and/or tomatoes in mine.... mmmmm... Don't add the toppings until its time to serve. The cooking time is chilling time.

Provided by College Girl

Categories Vegetable

Time P1DT2m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 12

Ingredients

3 medium cucumbers, peeled
3 cups chicken broth
1 garlic clove, peeled
3 tablespoons white vinegar
1/2 tablespoon salt
2 cups fat free sour cream
smoked almonds
tomatoes
green onion
fresh parsley
avocado
fresh cilantro

Steps:

Blend cucumbers, broth, and garlic in blender or food processor. Add vinegar, salt, and sour cream. Refrigerate 24 hours, or overnight. Serve in chilled bowls with toppings of your choice.
May be made 2 to 3 days in advance.

Nutrition Facts : Calories 91.5, Fat 1.5, SaturatedFat 0.7, Cholesterol 5.8, Sodium 764.7, Carbohydrate 14.3, Fiber 0.6, Sugar 6.8, Protein 5.6

MADE IN SPAIN WITH JOSE ANDRES - ANDALUCIAN COLD TOMATO SOUP - GAZPACHO

MADE IN SPAIN WITH JOSE ANDRES - ANDALUCIAN COLD TOMATO SOUP - GAZPACHO image

Categories Tomato

Number Of Ingredients 15

Ingredients

For the soup:
1 cucumber, peeled, seeded and chopped
1 green bell pepper, seeded and diced
3 pounds ripe plum tomatoes, diced
2 garlic cloves, peeled
¼ cup sherry vinegar
½ cup Oloroso sherry
¾ cup Spanish extra-virgin olive oil
For the garnish:
2 1 inch-thick slices rustic bread
¼ cup Spanish extra-virgin olive oil
½ cucumber, diced
½ green bell pepper, seeded and diced
½ red bell pepper, seeded and diced
Sea salt to taste

Steps:

To make the soup, combine the cucumbers, peppers, tomatoes, garlic, vinegar, sherry, olive oil and 2 cups of water in a food processor or blender. Puree the ingredients until everything is well blended into a thick pink liquid. Pour the gazpacho through a medium-hole strainer into a pitcher. Refrigerate for about 30 minutes. For the garnish: Preheat oven to 450??qF. Cut the bread into 1-inch cubes and toss in a mixing bowl with 2 tablespoons of the olive oil. Spread the bread on a baking sheet and bake on the middle rack until golden brown, about 7 minutes. Set the croutons aside to cool. To serve, pour the chilled soup into cups or bowls. Top with croutons, cucumbers and peppers. Sprinkle with salt and drizzle with the remaining 2 tablespoons of olive oil

Tips:

Use ripe, flavorful tomatoes. This is the key to a great gazpacho. Look for tomatoes that are deep red and juicy, with no blemishes.
Chill your ingredients before blending. This will help to keep your gazpacho cold and refreshing.
Add a little spice. A pinch of cayenne pepper or chili powder can add a nice kick to your gazpacho.
Don't over blend. You want your gazpacho to have a bit of texture, so don't blend it until it's completely smooth.
Garnish with your favorite toppings. Some popular options include croutons, chopped cucumbers, diced tomatoes, and crumbled queso fresco.

Conclusion:

Cold gazpacho is a refreshing and flavorful soup that is perfect for a hot summer day. It is easy to make and can be tailored to your own taste preferences. So experiment with different ingredients and toppings until you find a combination that you love.