How are you doing with the oppressive heat? Even with the blessing of air conditioning it’s hard not to feel sluggish, isn’t it?
Today I offer you three gazpacho recipes that can serve as an easy, elegant first course at your next summer dinner party. Gazpachos are often thickened with a piece of stale bread or garnished with diced vegetables, but with these three recipes, my approach is different. I aim for thin, drinkable soups. These beauties make a stunning presentation in small glasses—no need for spoons! I do not worry about matching the glassware. In fact, all the tiny glasses pictured in this post come from local flea markets.
If you don’t have a dinner party in the works, a pitcher or two of gazpacho in the fridge can be a godsend during a heatwave. Hydrating and nutritious, soup makes a satisfying afternoon snack or light meal. These gazpachos are best in the first three days, but will keep for almost a week.
My Elegant Gazpacho features bell peppers and ripe tomatoes. Silky Gazpacho has a generous dose of olive oil that makes an especially smooth soup. Red Fruit Gazpacho is a sweet soup whose flavor is heightened by a few drops of black vinegar. Stay cool, stay hydrated, and enjoy!
Elegant Gazpacho
I’ve been making versions of Daniel Boulud’s gazpacho for almost 20 years. Over time I’ve streamlined the steps, but I still blanch the bell peppers to lessen their sharp bite. This recipe makes a creamy red soup, flecked with basil. Adapted from Café Boulud Cookbook
- Category: Dinner, Food for Travel, Lunch, Soups, Tea and other Drinks
Ingredients
- 1 yellow bell pepper, core and seeds removed and cut into chunks
- 1 red bell pepper, core and seeds removed and cut into chunks
- 1 green bell pepper, core and seeds removed and cut into chunks
- 3 ripe tomatoes (a mix of red and yellow is nice)
- 1 English cucumber, peeled and cut into chunks
- 1/4 mild onion, peeled and cut into chunks
- 2 cloves garlic, split
- juice of 1 lemon
- juice of 1 lime
- dash hot sauce
- salt
- pepper
- 1 handful basil leaves, cut into ribbons
Instructions
- Bring a pot of salted water to the boil and add chunks of yellow, red, and green pepper. Blanch 2-3 minutes. Drain and run under cold water to stop cooking. Once cool, pat dry between a clean dish towel.
- Place all ingredients except salt, pepper, and basil into the container of a blender or food processor. Blend until mixture is smooth, at least 2 minutes. Work in batches if necessary. With blender running, add about 2 tsp. salt and several grind of pepper. Stop blender, taste and adjust seasonings, adding more salt, pepper, or hot sauce to suit your taste.
- Strain gazpacho through a strainer, using a rubber spatula to push all liquid through. Discard the solids.
- Stir in basil, transfer to pitcher, and refrigerate until chilled, at least 4 hours. Serve in glasses. Makes about 1.5 quarts.
Silky Gazpacho
Adapted from Julia Moskin’s Best Gazpacho
- Category: Dinner, Food for Travel, Lunch, Small Bites, Soups, Tea and other Drinks
Ingredients
- 3 medium ripe tomatoes (a mix of red and yellow is nice)
- 1/2 medium onion, chopped
- 1 cucumber, mostly peeled and cut into chunks
- 1 clove garlic, split
- 2 tsp. sherry vinegar
- 1 tsp. dried Piment d'Espelette or Aleppo Pepper
- 1/2 c extra virgin olive oil + more for drizzling
Instructions
- Place tomatoes, cucumber, onion, and garlic in blender or food processor. Work in batches, if necessary. Blend on high speed until very smooth, at least 2 minutes. Scrape down the sides as needed.
- With the motor running, add the vinegar, 2 tsp. salt and Piment d'Espelette or Aleppo Pepper. Then slowly pour in olive oil. The soup will become very smooth and bright orange or pink. If soup is still watery, add a little more olive oil until texture is creamy.
- Strain the gazpacho through a strainer, using a rubber spatula to push all liquid through. Discard the solids. Transfer to a pitcher and chill until very cold, at least 4 hours.
- Before serving, adjust seasonings with salt, Piment d'Espelette or Aleppo Pepper, and vinegar. If soup is too thick for your liking, stir in a few tablespoons of cold water. Serve in glasses. Makes one scant quart.
Red Fruit Gazpacho
This purple fruit gazpacho is ready in minutes! Its flavor and health are heightened by tangy black vinegar from Japan. Substitute 1/4 tsp apple cider vinegar if black vinegar isn’t available.
- Category: Asian Inspired, Food for Travel, Lunch, Soups, Tea and other Drinks
Ingredients
- 1/2 small watermelon, cubed and seeds removed
- 2 handfuls red cherries, rinsed and pitted
- 2 handfuls blueberries, rinsed
- 1 lemon, juiced
- 6 drops black vinegar
- yogurt for garnish, optional
- ice cubes, optional
Instructions
- Place all ingredients except yogurt and ice cubes in blender. Blend until smooth. Chill until cold, at least 4 hours. If soup has separated, shake or stir to recombine. Serve over ice and add a dollop of yogurt, if desired. Makes 1 scant quart.