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

  1. In a pan over medium heat, sauté zucchini in olive oil until slightly tender.
  2. Let cool slightly, then transfer to a blender. Add remaining ingredients except sour cream. Blend well, then refrigerate until chilled.
  3. 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

  1. Add all ingredients to blender and blend well.
  2. 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

  1. In a large bowl, stir salt with tomatoes, corn and onion and leave to marinate for 20 minutes or so.
  2. In a blender, blend all ingredients except for sour cream.
  3. 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

  1. Preheat oven to 350 degrees.
  2. 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.