Strawberry Gazpacho
Serves 4 to 6
1/2 tablespoon plus 1/2 cup extra-virgin olive oil
2 sprigs thyme
2 1/4 cups English cucumbers, peeled, seeded, and diced
1 1/4 cup diced red bell pepper
3/4 cups diced green bell pepper
6 tablespoons tomato juice
3 tablespoons red wine vinegar
1 1/2 teaspoon salt
2 tablespoons extra-virgin olive oil
2 cups diced (1/4 inch) whole grain bread, crusts removed
3 sprigs thyme
1/2 teaspoon salt
- Heat a small saute pan over medium-high heat. Coat the bottom with 1 tablespoon of the olive oil and add 1 clove of garlic. When the garlic begins to sizzle, add the bread cubes. Toss occasionally until the bread begins to color, being careful not to burn. Add the thyme and continue to toss until the bread is golden brown. Transfer the bread to a large bowl. Discard the garlic and thyme.
- Add the strawberries, cucumber, peppers, remaining garlic clove, remaining 1/2 cup of olive oil, tomato juice, vinegar, and salt to the bowl. Toss to combine and cover tightly with plastic wrap. Marinate at room temperature for 3 to 6 hours. Puree the ingredients and their juices in small batches in a blender on thigh speed until very smooth. Strain through a chinois and chill in the refrigerator until very cold. Taste and season, if necessary, with Tabasco sauce and additional salt and red wine vinegar.
- Heat a small saute pan on medium-high heat. Coat the bottom with the olive oil and add the garlic. When the garlic begins to sizzle, add the diced bread. Toss occasionally until the bread begins to color, being careful not to burn. Add the thyme and continue to toss until the bread is golden brown. Quickly transfer to a baking sheet lined with paper towels. Discard the garlic and thyme and season with the salt. Once cool and dry, store in an airtight container line with paper towels for up to 1 day. Recipe via Food52.
Grilled Shrimp Gazpacho
Ingredients
1 garlic clove, chopped- 1/2 yellow bell pepper, cut into pieces
- 1/2 red bell pepper, cut into pieces
- 1/2 English cucumber, cut into pieces
- 1/2 small sweet onion, cut into pieces
- 1/4 cup loosely packed fresh basil
- 1 tablespoon seafood seasoning
- 3 tablespoons fresh lemon juice
- 3 yellow tomatoes, seeded and cut into pieces
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- Salt
- Freshly ground black pepper
- Combine garlic and next 7 ingredients in a food processor; pulse until finely chopped. Transfer to a large bowl. Add tomatoes to food processor, and process until almost smooth. Stir tomatoes into vegetable mixture. Cover and chill until ready to serve.
- Toss shrimp in olive oil, and sprinkle with salt and pepper. Grill over medium-high heat 3 to 5 minutes or until done. Pour soup into bowls; top with shrimp.
- Pour: The affordable Chilean Casillero del Diablo Sauvignon Blanc makes a balanced companion to almost any seafood appetizer--and such a nice aperitif you may need an extra bottle for the meal.
- Another complement to light fare is San Angelo Pinot Grigio from Italy. If you're in the mood to experiment, try Stonehaven Winemakers Selection Riesling from Australia. This dry white exhibits citrus characteristics that pair well with the smoky grilled shrimp.
Andalusian garden gazpacho
Total time: 30 minutes, plus optional chilling time
Servings: 6 to 8
Note: The gazpacho should be the consistency of light cream. If it is to be served for sipping, thin with additional water. Lemon juice can be substituted for the vinegar.
Servings: 6 to 8
Note: The gazpacho should be the consistency of light cream. If it is to be served for sipping, thin with additional water. Lemon juice can be substituted for the vinegar.
4 slices bread, crusts removed (4 ounces), plus 2 slices bread, diced and fried in a little olive oil (for garnish), divided
11/2 cups cold water, plus extra to soak the bread, divided
5 tomatoes (about 2 pounds), plus 1 small tomato, finely chopped (for garnish), divided
2 cloves garlic
Small piece of green bell pepper, plus extra finely chopped green pepper (for garnish), divided
1/4 teaspoon ground cumin
2 teaspoons salt
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
1/2 cucumber, peeled and finely chopped, for garnish
1 small white onion, finely chopped, for garnish
1. Break the 4 slices crustless bread into chunks and soak it in water to cover until softened.
2. Remove cores from the tomatoes. Cut the tomatoes into chunks and puree in a blender or food processor. Press the juice and pulp through a sieve, discarding the bits of skin and seeds.
3. Squeeze the water from the bread and place it in a blender or food processor with the garlic. Blend until smooth.
4. Add the tomato pulp, green pepper, cumin and salt. With the blender running, add the oil in a slow stream. Blend in the vinegar and some of the 11/2 cups cold water.
5. Place the gazpacho in a pitcher and add the remaining water. This makes about 41/2 cups gazpacho. Serve immediately or chill until serving time.
6. To serve, pour the gazpacho into individual bowls. Place each of the garnishes (finely chopped green pepper, cucumber, onion, tomato and crisp bread) in small bowls. Pass the garnishes with the gazpacho and allow guests to serve themselves.
Gazpacho with avocado
Total time: 20 minutes, plus optional chilling time
Servings: 4
1 cup packed fresh bread crumbs
Water for soaking the bread crumbs
2 cloves garlic
1 pound ripe avocados (about 3), peeled and chopped
1/3 cup fresh lemon juice
1/4 cup extra-virgin olive oil
11/2 teaspoons salt
Chopped green onion, for garnish
Chopped tomato, for garnish
Chopped cilantro (optional), for garnish
1. Soak the bread crumbs in water to cover until softened. Drain off the excess water (reserve the water to thin the soup if desired) and place the bread in a blender with the garlic. Purée until smooth. Add the avocados and lemon juice and purée. Blend in the oil and salt. Thin the soup, as desired, with the reserved water.
2. Serve the gazpacho at room temperature or chilled. Garnish each serving with chopped green onion, tomato and cilantro.
Servings: 4
1 cup packed fresh bread crumbs
Water for soaking the bread crumbs
2 cloves garlic
1 pound ripe avocados (about 3), peeled and chopped
1/3 cup fresh lemon juice
1/4 cup extra-virgin olive oil
11/2 teaspoons salt
Chopped green onion, for garnish
Chopped tomato, for garnish
Chopped cilantro (optional), for garnish
1. Soak the bread crumbs in water to cover until softened. Drain off the excess water (reserve the water to thin the soup if desired) and place the bread in a blender with the garlic. Purée until smooth. Add the avocados and lemon juice and purée. Blend in the oil and salt. Thin the soup, as desired, with the reserved water.
2. Serve the gazpacho at room temperature or chilled. Garnish each serving with chopped green onion, tomato and cilantro.
Gazpacho cream, Cordoba-style
(Salmorejo Cordobes)
Total time: 25 minutes, plus chilling time
Servings: 10 to 12 as a party dip; 6 as a starter
Note: Serve this thick sauce as a dip or as a starter in individual ramekins. It also can be used as a sauce to accompany fried eggplant or fried fish sticks.
8 slices (8 ounces) stale bread
11/2 pounds tomatoes, peeled and seeded
3 cloves garlic
1/3 cup extra-virgin olive oil
1 teaspoon salt
1 tablespoon white wine vinegar
2 ounces serrano ham, cut in thin strips
2 hard-boiled eggs, sliced
1. Cut the bread into chunks and put in a bowl with water to cover. Let soak until softened.
2. Meanwhile, cut the tomatoes into chunks and place in a processor bowl with the garlic. Process until puréed.
3. Remove softened crusts from bread and discard. Squeeze out as much water as possible from the bread. Add the bread to the processor bowl. (If necessary, process in two batches.) Process until smooth, then, with the motor running, slowly add the oil, salt and vinegar to make a thick cream. This makes about 21/2 cups gazpacho. Chill until serving time.
4. Spread in a dish or in individual ramekins and garnish the top with strips of ham and sliced egg.
Servings: 10 to 12 as a party dip; 6 as a starter
Note: Serve this thick sauce as a dip or as a starter in individual ramekins. It also can be used as a sauce to accompany fried eggplant or fried fish sticks.
8 slices (8 ounces) stale bread
11/2 pounds tomatoes, peeled and seeded
3 cloves garlic
1/3 cup extra-virgin olive oil
1 teaspoon salt
1 tablespoon white wine vinegar
2 ounces serrano ham, cut in thin strips
2 hard-boiled eggs, sliced
1. Cut the bread into chunks and put in a bowl with water to cover. Let soak until softened.
2. Meanwhile, cut the tomatoes into chunks and place in a processor bowl with the garlic. Process until puréed.
3. Remove softened crusts from bread and discard. Squeeze out as much water as possible from the bread. Add the bread to the processor bowl. (If necessary, process in two batches.) Process until smooth, then, with the motor running, slowly add the oil, salt and vinegar to make a thick cream. This makes about 21/2 cups gazpacho. Chill until serving time.
4. Spread in a dish or in individual ramekins and garnish the top with strips of ham and sliced egg.
White gazpacho with grapes
Servings: 4
Note: This gazpacho is best made with fresh almonds, shelled, blanched and skinned. To blanch and skin almonds: bring a saucepan of water to a full boil. Add the almonds and blanch them for 60 seconds. Drain. While they are still warm, slip the skins off.
6 slices day-old bread, crusts removed (6 ounces)
1 cup blanched and skinned almonds
3 cloves garlic
1/2 cup extra-virgin olive oil
1/4 cup Sherry vinegar
2 teaspoons salt
2 cups water, plus extra for soaking the bread, divided
12 green grapes, seeds removed if there are any
1. Soak the bread in enough water to cover until it is softened. Squeeze out the water and place the bread in a food processor or blender with the almonds and garlic. Pulse until the almonds are finely ground.
2. With the motor running, add the oil in a slow stream, then the vinegar and salt. Blend in some of the 2 cups water, then pour the mixture into a pitcher and add remaining water. This makes about 41/2 cups gazpacho.
3. Serve immediately or chill until serving time. Stir before serving. Serve the gazpacho in small bowls with grapes.
Cucumber granita
Total time: 15 minutes, plus freezing time
Servings: Makes enough to serve as an accompaniment for 8 to 10 servings of gazpacho
Note: Use this cucumber ice as a garnish for tomato gazpacho.
2 cucumbers, each about 11 ounces
2 tablespoons lemon juice
1/4 cup chopped onion
1/4 cup chopped green pepper
1 teaspoon salt
3 sprigs mint
3 tablespoons extra-virgin olive oil
1/2 cup water
1. Peel the cucumbers, cut them in half lengthwise and remove seeds. Cut the cucumbers into chunks. Puree the cucumbers in a blender with the lemon juice, onion, green pepper, salt, mint, oil and water. This makes about 21/2 cups puree.
2. Pour the cucumber puree into two 9-inch metal cake pans. Freeze.
3. To serve, remove the granita from freezer 5 minutes before serving. Use a fork to scrape the ice into mounds. Add the scraped ice to the gazpacho immediately before serving.
Servings: Makes enough to serve as an accompaniment for 8 to 10 servings of gazpacho
Note: Use this cucumber ice as a garnish for tomato gazpacho.
2 cucumbers, each about 11 ounces
2 tablespoons lemon juice
1/4 cup chopped onion
1/4 cup chopped green pepper
1 teaspoon salt
3 sprigs mint
3 tablespoons extra-virgin olive oil
1/2 cup water
1. Peel the cucumbers, cut them in half lengthwise and remove seeds. Cut the cucumbers into chunks. Puree the cucumbers in a blender with the lemon juice, onion, green pepper, salt, mint, oil and water. This makes about 21/2 cups puree.
2. Pour the cucumber puree into two 9-inch metal cake pans. Freeze.
3. To serve, remove the granita from freezer 5 minutes before serving. Use a fork to scrape the ice into mounds. Add the scraped ice to the gazpacho immediately before serving.
Images and recipes courtesy of Los Angeles Times
