For us, there’s nothing better than a bowl of chilled gazpacho on a hot summer day.

Gazpacho is a cold raw vegetable soup, that originated in Andalusia, the southernmost region of Spain.

There are many variations based on local ingredients and preferences. Over the centuries, fruits were added to the vegetables.

(Chilled fruit soup without vegetables is simply “fruit soup.”)

Here’s the history of gazpacho.

Gazpacho is low in calories, refreshing and an easy way to eat your daily quota of vegetables.

We have quite a few gazpacho recipes below, but nothing is as much fun as this tri-color glass of gazpacho (photo #1).

The tri-color recipe (photo #1) is from Fruits From Chile.

The seasons are opposite in the U.S. and Chile, so Chilean fruits are extensively imported to the U.S. in our off-season.

This recipe is served with a grilled cheese sandwich of brie, grapes and bacon on sourdough. Here’s the recipe.
 
 
RECIPE: TRI-COLOR GAZPACHO

Ingredients

  • 5 kiwifruits, peeled
  • 1 teaspoon lemon juice
  • 1/2 cup cantaloupe, peeled and chopped
  • 1/2 cup mandarin orange segments, seeded
  • 1/2 cup juice from mandarin oranges
  • 1 pound strawberries
  • 2 tablespoons agave nectar
  • 1-1/4 cups water
  •  
    Preparation

    1. COMBINE the kiwifruit and lemon juice in a blender or food processor, and purée until chunky. Transfer to a container and set aside.

    2. RINSE the blender/food processor and combine the cantaloupe, orange segments and orange juice and purée until smooth. Transfer to a container and set aside.

    3. RINSE the blender/food processor and combine the strawberries, agave Nectar and water and purée until smooth. Transfer to a container and set aside.

    4. LAYER the puréed fruit mixture in clear glass or bowl. Start with the kiwi purée, then the mandarin-cantaloupe purée and top with the strawberry purée.

     
    MORE GAZPACHO RECIPES

  • Avocado Gazpacho
  • BLT Gazpacho
  • Gazpacho Shooters
  • Gazpacho Verde
  • Melon Gazpacho
  • Salsa Gazpacho
  • Salsa Gazpacho With Beer
  • Savory Chocolate Gazpacho
  • Savory Mango Gazpacho With Fromage Blanc Sorbet
  • Savory Pineapple Gazpacho
  • Strawberry Gazpacho
  • White Gazpacho
  • Yellow Bell Pepper Gazpacho
  •  
    Plus

  • Gazpacho Sandwich
  •  
     
    GAZPACHO GARNISHES

    Dairy Garnishes

  • Greek yogurt, plain or herbed (mix in finely chopped fresh herbs)
  • Large crouton/crostini with fresh goat cheese
  • Crème fraîche
  • Savory ice cream or sorbet (photos #4 and #5)
  • Sour cream
  •  
    Non-Dairy Garnishes

  • Baby beets or diced whole beets (photo #3)
  • Balsamic vinegar
  • Boiled potato, half or whole
  • Croutons (small) or large garlic crouton/crostini
  • Crab meat or other seafood, chilled
  • Diced avocado, cucumber or tomato
  • Edible flowers (photo #3)
  • Fresh herbs (photo #2)
  • Jalapeño or other chile
  • Pesto (photo #2)
  • Sliced, shredded or julienned raw vegetables (photo #2)
  • Steamed vegetables (broccoli or cauliflower florets, carrots, etc.)
  •  
     
    There are enough options to make gazpacho every day!

     


    [1] Tricolor Gazpacho, in eye-catching layers. The recipe is below (photo © Fruits From Chile).


    [2] Peach-Jalapeño Gazpacho with a beautiful garnish of beets, flowers, pesto and watermelon radish at Botanica | L.A. (photo © Botanica Restaurant).

    Tomato Peach Gazpacho
    [3] Another beauty, Tomato Peach Gazpacho, from Botanica | L.A. (photo © Botanica Restaurant).


    [4] Gazpacho Verde (green gazpacho) with basil ice cream, from Seviche | Louisville (photo © Seviche).


    [5] Savory Mango Gazpacho with a scoop of fromage blanc sorbet. Here’s the recipe (photo © Vermont Creamery).

     

      


    THE NIBBLE Blog – Adventures In The World Of Fine Food

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