Gazpacho, the famous cold soup from the Andalusia region of Spain, is typically made with tomatoes, cucumber, garlic, vinegar, olive oil and stale bread. But lots of things go great in gazpacho and now even in Spain you'll find many varieties, including those with almonds, melons and red peppers.
We went to the greenmarket to find a bunch of in-season things that make a great, if untraditional gazpacho. Follow the basic recipe and check out our suggested versions below.
Rather than pounding out the vegetables with a mortar and pestle, the traditional method, we decided to purée them in a blender and strain it through a fine sieve for a lighter, more elegant version.
To learn more, read "Gazpacho Libre."
Recipe from the Tasting Table Test Kitchen
Yield: 4 to 6 servings
Prep Time: 10 minutes, plus chill time
Cook Time: N/A
Total Time: 10 minutes, plus chill time
2 pounds tomatoes, blanched, peeled, seeded and roughly chopped
2 medium cucumbers, roughly chopped
1 slice bread 1-inch-thick, crusts removed
1 clove garlic, minced
2 tablespoons sherry vinegar
¼ cup extra-virgin olive oil, plus more for drizzling
Salt, to taste
Sun gold tomatoes, halved, for garnish
1. In a blender, combine the tomatoes, cucumbers, bread, garlic, vinegar, olive oil and purée on high speed until smooth. Strain the gazpacho through a fine sieve over a large bowl; season with salt. Chill in the refrigerator for at least 2 hours before serving.
2. Divide gazpacho among 6 chilled bowls. Drizzle with olive oil and garnish with sun gold tomatoes. Make ahead: Gazpacho can be made 1 day ahead; covered and chilled.
Here are a few variations we liked, but feel free to use your imagination.
Green Grape and Cucumber Gazpacho (pictured above)
4 medium cucumbers; 2 pounds seedless green grapes; two 1-inch-thick slices of stale white bread, crust removed; ½ cup skinned hazelnuts, toasted; ¼ cup extra-virgin olive oil, plus more for drizzling; 2 tablespoons sherry vinegar; 1 cup ice water; salt, to taste. Garnishes: Finely chopped chives and a drizzle of olive oil.
Roasted Red Pepper Gazpacho: 1 slice bread 1-inch-thick, crusts removed; 2 medium cucumbers; 2 pounds tomatoes; 2 roasted red peppers, skinned and seeded; 1 clove garlic; 2 tablespoons sherry vinegar; ¼ cup to ½ cup olive oil; salt, to taste. Combine all ingredients in a blender and purée; strain through a fine sieve. Garnishes: Sliced basil and a drizzle of olive oil.
Peach and Cantaloupe Gazpacho: 2 pounds peaches; 2 medium cucumbers; 2 cups chopped cantaloupe; 1 cup slivered almonds; 1 cups toasted bread; 1 clove garlic; 2 tablespoons red wine vinegar; salt, to taste. Combine all ingredients in a blender and purée; strain through a fine sieve. Garnishes: Slivered almonds with mint leaves.
Yogurt Gazpacho: 2 cups whole-fat Greek yogurt; 1 cup ice water; 1 cup diced cucumber; 2 tablespoons roughly chopped walnuts; 2 tablespoon golden raisins; 2 tablespoons olive oil; salt, to taste. Garnishes: Diced cucumber, walnuts, dried roses and raisins.