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
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
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.
Salsa Gazpacho With Beer
Savory Chocolate Gazpacho
Savory Mango Gazpacho With Fromage Blanc Sorbet
Savory Pineapple Gazpacho
Yellow Bell Pepper Gazpacho
MORE GAZPACHO RECIPES
Greek yogurt, plain or herbed (mix in finely chopped fresh herbs)
Large crouton/crostini with fresh goat cheese
Savory ice cream or sorbet (photos #4 and #5)
Baby beets or diced whole beets (photo #3)
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!
 Tricolor Gazpacho, in eye-catching layers. The recipe is below (photo © Fruits From Chile).
 Peach-Jalapeño Gazpacho with a beautiful garnish of beets, flowers, pesto and watermelon radish at Botanica | L.A. (photo © Botanica Restaurant).
 Another beauty, Tomato Peach Gazpacho, from Botanica | L.A. (photo © Botanica Restaurant).
 Gazpacho Verde (green gazpacho) with basil ice cream, from Seviche | Louisville (photo © Seviche).
 Savory Mango Gazpacho with a scoop of fromage blanc sorbet. Here’s the recipe (photo © Vermont Creamery).