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Summer Bounty Recipes: Gazpacho!

Updated: Jul 25


Gazpacho—it just might be the best recipe for using up surplus summer tomatoes, cucumbers and peppers. This traditional Andalusian dish is as refreshing as it is flavorful. Served cold, gazpacho is a fantastic summertime dish. Haven’t had it before? Just imagine the best elements of a rich salsa combined with the comfort of tomato soup and the vital nutrition of a fresh pressed juice. While authentic gazpacho focuses on a very specific flavor profile, there’s no need to let that limit what you can do in your kitchen! If you’ve never tried gazpacho, or one of these clever riffs on the original, then now is the time! Check out these three wildly different recipes that will bring your gazpacho game to the next level while helping you make the most of your summer CSA share. Gazpacho can be made a few days ahead and refrigerated with ease. The flavors will deepen over time, but you’ll want to enjoy your soup within 4 days. Serve with fresh bread and cheese, or as the starter to a summertime grilled meal.


Tips!

f you prefer your gazpacho smooth, you can blend everything into a puree. Want some chunky vegetables instead? Simply, reserve some diced veggies (or cut a few extra) and toss them in after blending.  Also, there’s no need to shy away from being creative. You can substitute cajun or Old Bay seasoning for the sea salt. Chives or garlic chives can be a great addition to the fresh herbs listed, and fruit vinegars can add a wild depth that red wine vinegar just doesn’t cover. The sky’s the limit! Gazpacho is also absolutely made for garnishes. Try topping with fresh herbs, crumbled feta, goat cheese or cotija. Fresh croutons can also be a wonderful addition and float on top of the finished soup for an easy aesthetic appeal.

Traditional Gazpacho

Ingredients:

3 cups cubed tomatoes

½ cup cubed sweet pepper

½ diced cucumber

One jalapeño diced or equivalent of another spicy chili pepper (optional)

2 tablespoons red wine vinegar

1 tablespoon minced fresh herbs (basil, oregano, parsley, cilantro) or to taste

2 teaspoons sea salt

2 tablespoons olive oil

1 clove garlic minced

1 tablespoon onion minced

Black pepper to taste

Method:

Combine all ingredients in a blender or food processor and run until smooth. 

Pour into a clean glass or ceramic container and serve or refrigerate.


Melon Gazpacho



Ingredients: 3 cups of cubed melon (watermelon, honeydew or cantaloupe) 1 tablespoon of minced fresh herbs (basil, oregano, parsley, cilantro) or to taste 2 tablespoons red wine vinegar or champagne vinegar or peach vinegar One jalapeño diced or equivalent of another spicy chili pepper (optional) 2 teaspoons sea salt 2 tablespoons olive oil 1 clove garlic minced 1 tablespoon onion minced Black pepper to taste Method: Combine all ingredients in a blender or food processor and run until smooth.  Pour into a clean glass or ceramic container and serve or refrigerate.


Cucumber Gazpacho


Ingredients:

3 cups cucumbers cut in small cubes

3 tablespoons of plain yogurt or greek yogurt (unsweetened)

1 tablespoon of minced fresh dill and oregano

2 tablespoons white balsamic vinegar

2 teaspoons sea salt

2 tablespoons olive oil

1 clove garlic minced

1 tablespoon onion minced

Black pepper to taste (can also use white, pink or green!)

One jalapeño diced or equivalent of another spicy chili pepper (optional)

Method:

Combine all ingredients in a blender or food processor and run until smooth. 

Pour into a clean glass or ceramic container and serve or refrigerate.

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