New Summer Blended Gazpacho Soup Recipes Made Without Bread
Gazpacho is a delightful, summer Spanish soup that traditionally features stale bread as one of the main ingredients. Modern Spanish gazpacho is usually made with stale bread, tomato, onion, garlic, cucumber, bell pepper, olive oil, wine vinegar and water.
But removing the bread and blending the soup offers a lighter, low-calorie taste that accentuates the taste of fresh tomatoes and cucumbers that ripen in the summer months.
These soups resemble cold healthy smoothies that can be drunk from the glass as a refreshen ing snack, an entrée or a cold soup search with crusty bread if you like. Blending the soup mean you can add 'hard' vegetables such as carrot, celery and even fruit for added flavor and nutrients.
Fresh herbs and spices as zing and zest. Try the recipes below. Feel free to develop your own variations
Tangy Summer, Blended Gazpacho with Carrot, Celery, Red Peppers and Herbs
1 1/2 (750 g) pounds fresh ripe red tomatoes, quartered (or you can use cherry tomatoes
2 large garlic cloves, chopped
1 cup ice water
2 tablespoons high quality extra virgin olive oil
1 medium size red bell pepper, sliced and chopped
2 sticks celery, sliced coarsely
2 tablespoons wine or cider vinegar
2 slices red or white onion
Pepper and Salt to taste
1 medium carrot, coarsely diced
Chopped tarragon leaves
One long green cucumber, or two medium ones, peeled and coarsely chopped into cubes
Blend all of the ingredients for about for 2 minutes until smooth. You can leave some texture or blend a little longer for a smoother and creamy taste. Chill for a couple of hours in the fridge, or half and hour in the freezer before serving. Serve in chilled bowls with basil, coriander or basil leaves as garnish.
Summer, Blended Gazpacho with Chipotles, Cucumbers, Cilantro and Tomatoes
3 garlic cloves, peeled
1 - 2 canned chipotles
2 slices red or white onion
2 tablespoons wine vinegar
1/4 cup extra virgin olive oil
Fresh pepper and salt to taste
3/4 cup ice cold water, (you can use crushed ice)
2 pounds (1 kg) fresh ripe red tomatoes (choose organic ones with maximum flavor)
Blend all ingredients in a food processor or blender until smooth. For extra smooth texture, and for drinks, strain the soup. Chill for several before serving. Sprinkle with torn basil cilantro or basil as a garnish.
Blended Gazpacho with Beets, Grilled Bell Peppers, Cucumbers and Mint
1 cup ice water
2 sticks celery, diced
1 large beet, peeled and roasted
2 tablespoons apple cider vinegar
3 tablespoons extra virgin olive oil
3 large cloves of garlic cloves, chopped
1 large or 3 small cucumbers, coarsely diced
1/2 peeled onion (red or white) finely chopped
2 pounds luscious ripe red tomatoes, oozing with flavor
1 medium size red bell pepper, scorched, peeled and grilled
Salt and pepper to taste
Fresh herbs as garnishes
Blend all ingredients in a food processor or blender until smooth. Strain if desired. Chill before serving and add fresh herbs as a garnish
Blended Creamy Gazpacho with Yogurt, Chili Peppers, Basil and Garlic
1 teaspoon salt
2 tablespoons olive oil
1 scallion roughly diced
1 clove of garlic, crushed
Ground black pepper and salt to taste
1/2 cup crushed ice or very cold water
1/4 cup red wine vinegar, more to taste
1/4 cup of basil leaves (about 10 leaves)
2 large tomatoes, or three medium ones, quartered
1/2 to 1 jalepeno pepper, minced (depends on taste)
3/4 cup cold plain yogurt ( Greek, lowfat, or regular)
Purée all ingredients in a blender until smooth. Adjust the taste by adding more salt, water and vinegar. Add more water to get the right consistency for a soup or smoothie drink. You can also add spices to get extra zing and bite.
