gazpacho recipes

Some Green, Some Red, and at the bottom, a white one (Ajoblanco)

AVOCADO AND PEA

2 avocados; 2 cups cooked fresh or frozen peas; 2 tablespoons olive oil; 3 tablespoons lemon juice; 2½ cups water; salt and pepper. Serve smooth. Garnishes: Chopped mint and freshly grated Parmesan.

CUCUMBER, GRAPE AND HAZELNUT

2 medium cucumbers; 1 pound green grapes; 1 thick bread slice; ⅓ cup hazelnuts; 2 to 3 tablespoons olive oil; 2 tablespoons sherry vinegar; 1 small shallot; 1 cup water; salt and pepper. Serve smooth. Garnish: A drizzle of olive oil.

KALE AND OLIVE

Sauté 2 bunches chopped kale in olive oil over medium-high heat until soft; let cool. Combine with 2 cucumbers; ¼ cup green olives; 2 slices bread; ¼ cup olive oil; 2 tablespoons red-wine vinegar; 2 cups water; a pinch of red-chile flakes; pepper. Serve smooth. Garnish: Grated Parmesan.

THAI MELON

2 pounds honeydew; 1 medium cucumber; 2 thick bread slices; 2 tablespoons olive oil; 1 tablespoon fish sauce; 2 tablespoons lime juice; 1 small shallot; 1 cup water; pepper.Garnishes: Chopped Thai basil, cilantro and mint.

TOMATILLO, AVOCADO AND ORANGE

Grill or broil 1½ pound tomatillos until lightly charred all over. Chop and combine with 2 avocados; 2 thick bread slices; 2 tablespoons olive oil; ¼ cup orange juice; 1½cups water; salt and pepper. Garnishes: Corn kernels (stripped fresh off the cob or thawed frozen) and a pinch of cayenne.

ZUCCHINI AND HERB

Sauté 2½ pounds chopped zucchini in 2 tablespoons butter over medium heat until tender, 15 to 20 minutes; let cool. Combine with 1 thick bread slice; ¼ cup each basil, parsley and mint; 2 tablespoons olive oil; 3 tablespoons lemon juice; 1 cup water; salt and pepper. Garnish: Toasted pine nuts.

CLASSIC GAZPACHO

2 pounds tomatoes; 1 medium cucumber; ½yellow bell pepper; 2 thick bread slices; ¼ cup olive oil; 2 tablespoons red-wine vinegar; 1 garlic clove; 1 cup water; salt and pepper. Garnish: A drizzle of olive oil.

TOMATO, SESAME AND SOY

2 pounds tomatoes; 1 medium cucumber; ¼cup cilantro; 2 thick bread slices; 2 tablespoons dark sesame oil; 2 tablespoons soy sauce; 2 tablespoons rice vinegar; 1 cup water; pepper. Garnishes: Chopped scallions and toasted sesame seeds.

TOMATO, STRAWBERRY AND BASIL

1 pound tomatoes; 1 pound strawberries; 1 cucumber; 2 bread slices; ¼ cup olive oil; 1 tablespoon balsamic vinegar; 1 tablespoon lemon juice; 1 garlic clove; 1 cup water; salt and pepper. Garnishes: Chopped basil and freshly grated Parmesan.

ROMESCO-STYLE

1½ pounds tomatoes; ½ pound roasted red peppers; 1 thick bread slice; ⅓ cup roasted almonds, preferably Marcona; ¼ cup olive oil; 2 tablespoons sherry vinegar; 1 garlic clove; 1 cup water; salt and pepper. Serve smooth.Garnishes: Chopped parsley and a drizzle of olive oil.

GRILLED GAZPACHO

Rub the following with oil, and grill or broil until lightly charred: 1½ pounds tomatoes and 1 red onion, sliced into thick rounds; 1 zucchini, halved lengthwise; 2 bread slices. Let cool. Combine with 3 tablespoons olive oil; 1 tablespoon wine vinegar; 1 garlic clove; a pinch of red-chile flakes; 1 cup water. Serve chunky. Garnishes: Chopped parsley and a drizzle of olive oil.

TOMATO, RADISH AND TORTILLA

1½ pounds tomatoes; ½ pound radishes; 1 medium cucumber; 3 corn tortillas (toasted or fried until crisp); ¼ cup neutral oil; 2 tablespoons lime juice; a dash of hot sauce; 1 garlic clove; 1 cup water; salt and pepper. Serve chunky. Garnishes: Chopped white onion, cilantro leaves and queso fresco.

Ajo Blanco

(I would cheat on this one and just add stuff to Almond Milk.  Why not!  - Michael)

Ajo blanco, a white version of gazpacho, is believed to have originated with the moors. If a silkier texture is desired, try soaking the blanched almonds in milk before processing. This will enhance the soup's delicate creaminess.

• Serves 4 to 6
• 15 minutes preparation plus chilling time
• Difficulty: Medium

Ingredients

• 2 1/2 cups (20 fl. oz) cold water
• 1 cup (6 oz) blanched almonds
• 4 slices crustless white bread, soaked in cold water for 5 minutes
• 3 garlic cloves, sliced
• 5 tablespoons olive oil
• 2 tablespoons sherry vinegar
• Salt
• 1/2 cup (3 oz) seedles green grapes

To garnish

• Toasted slivered almonds
• Chopped fresh parsley (optional)