food
Summer Gazpacho 4 Ways
Don't ignore soup just 'cause it's hot outside — transform it into delicious and refreshing gazpacho instead.
food
Summer Gazpacho 4 Ways
Don't ignore soup just 'cause it's hot outside — transform it into delicious and refreshing gazpacho instead.
Ingredients
- 2 pounds zucchini, chopped
- 1 tablespoon olive oil, plus more for garnish
- 1/4 cup scallions, roughly chopped
- 1/4 cup mint leaves, plus more for garnish
- 2 cloves garlic
- 1/2 cup garbanzo beans, rinsed and drained
- 1/2 yellow bell pepper, roughly chopped
- 3/4 cup vegetable stock
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- Sour cream, for garnish
Steps
- In a pan over medium heat, sauté zucchini in olive oil until slightly tender.
- Let cool slightly, then transfer to a blender. Add remaining ingredients except sour cream. Blend well, then refrigerate until chilled.
- Garnish with mint, sour cream and olive oil.
Ingredients
- 12 ounces roasted beets (about 4 medium or 6 small beets) chilled, plus more for garnish
- 1/2 small red onion, roughly chopped
- 1 large cucumber, roughly chopped, plus more for garnish
- 2 cloves garlic
- 1/4 cup fresh dill, plus more for garnish
- 1 1/2 cups vegetable stock
- 2 tablespoons sherry vinegar
- 1/4 cup olive oil
- 1 tablespoon lemon juice
- 1 teaspoon sea salt
- 1/2 teaspoon pepper
- Sour cream, for garnish
Steps
- Add all ingredients to blender and blend well.
- Refrigerate until chilled, then garnish with beets, cucumber and sour cream.
Ingredients
- 2 teaspoons sea salt
- 2 pounds yellow tomatoes
- 4 ears fresh corn, plus more for garnish
- 1/2 small sweet onion, roughly chopped
- 1 can white beans, rinsed and drained
- 1/4 cup sherry vinegar
- 1/4 cup olive oil, plus more for garnish
- 1 tablespoon lemon juice
- 1 teaspoon pepper
- Sour cream, for garnish
Steps
- In a large bowl, stir salt with tomatoes, corn and onion and leave to marinate for 20 minutes or so.
- In a blender, blend all ingredients except for sour cream.
- Chill soup and garnish with sour cream, olive oil and corn.
Ingredients
- 6 ripe peaches
- 2 pounds tomatoes
- 3 tablespoons sherry vinegar
- 2 tablespoons lemon juice
- 1 shallot, halved
- 2 cloves garlic
- 2 tablespoons sour cream
- 1 tablespoon fresh basil, plus more for garnish
- 1 teaspoon salt
- 1 teaspoon pepper
- Goat cheese, for garnish
Steps
- Preheat oven to 350 degrees.
- Halve the peaches and tomatoes and roast until tender, about 15 minutes. In a blender, combine all ingredients except for goat cheese and blend until smooth. Refrigerate until chilled, then top with goat cheese and basil.