It’s hot enough outside without the steam from your simmering soup making your sweltering kitchen even hotter. So for the next few months, it’s time to ditch the hot soups. If you’re a soup lover like myself, you’re going to need an equally delicious and easy alternative, so let’s introduce the new summer soup: gazpacho.
Gazpacho is a cold soup, originating from Spain, that is typically served during the warmer months of the year. Aside from being delicious, gazpacho also has some great health benefits since it’s essentially just blended, raw vegetables, so you will be getting all of the vitamins and minerals from these veggies! The great thing about these gazpacho recipes, and gazpacho in general, is that it requires very little work and relies on the innate flavor of a few vegetables to do the job. Let your fresh produce be the shining star of the recipe!
Yields: 4 servings
Tomato gazpacho is the most well-known of all gazpachos, and a great place to start if you are new to cold soups. The slightly sweet and bright flavors from the tomatoes and peppers, along with the addition of some coconut milk, give this gazpacho the sweet and creamy combination you can’t resist. Once you master this classic cold soup you can move on to other gazpacho flavors!
- 4 large beefsteak tomatoes, chopped into large chunks
- 1 red pepper, chopped into large chunks
- 2 small cucumbers, cut into thirds
- 1 Vidalia onion, cut into chunks
- 2 small garlic clove
- 1 tsp salt
- 1/2 tsp paprika
- a few cracks of black pepper
- 3 tbsp olive oil
- 1/3 cup light canned coconut milk (I like the Trader Joe’s organic reduced fat coconut milk)
- Large handful of basil
- Handful of parsley
Add all of the ingredients to the blender and blend until smooth. I like some texture in my soups, but if you want to get rid of some of the soup bits then feel free to strain your gazpacho. Transfer to a large bowl and let the gazpacho sit in the fridge for at least four hours. This is where all of the vegetables are really going to meld together to create a delicious flavor! Divide your soup amongst four bowls. Enjoy this gazpacho on its own, or top it off with some fresh basil and a few drops of coconut milk!
Paprika Corn Gazpacho
Yields: 4 servings
Adapted from Vegetarianventures.com
If you’ve heard of gazpacho before then you’re probably imagining the orange soup that looks and tastes pretty similar to a hot tomato soup. The truth is that there is a vast array of flavors when it comes to gazpacho. To show you just how far the gazpacho gamut runs, here is a paprika-spiced corn gazpacho. The corn and beans in this recipe give the gazpacho a creamy consistency that is still relatively light. The paprika is optional here but highly recommended if you want to kick up the flavor a notch. It will add a nice smokiness without overpowering the entire gazpacho.
- 3 ears of corn
- 2 medium-sized beefsteak tomatoes, chopped into large chunks
- 1 yellow pepper, chopped into large chunks
- 1/2 an onion
- 3 garlic cloves
- 1 can of white beans, or great northern beans
- ¼ cup olive oil
- 1 tbsp red wine vinegar
- ½ tsp salt
- ½ tsp paprika (optional)
- Pepper to taste
Add the corn, tomatoes, pepper, onion, salt, paprika, and pepper to a large bowl and mix to coat all of the vegetables. Let sit for 30 minutes. Add the contents of the bowl to a blender, along with the garlic, white beans, and red wine vinegar. Start blending and slowly add in a steady stream of olive oil. Once the soup is smooth to your desired liking, add it to four bowls and top with some additional herbs, another dash of paprika, and some more cracks of black pepper.