What’s an easy and healthy summer go-to for lunch or dinner? Obviously gazpacho. As Eva Chen once told us Jenna Lyons told her, “The secret to busy women is to eat soup.” We can’t have soup right now, even though our AC’s are blasting, so gazpacho is our summer solution. Here are five easy recipes to pack for lunch, or to have for a light dinner…
1 large tomato, seeded, roughly chopped
2 cups Watermelon, diced
1/2 Cucumber, peeled and seeded, roughly chopped
3/4 Jalapeno, seeded
2 tablespoon Olive Oil
2 tablespoons Rice Vinegar
2 tablespoons Feta
1 tablespoon fresh Basil
1 teaspoon Salt
1/4 cup Basil, roughly chopped
Sliced Almonds, toasted
Combine all ingredients except for the toppings in a blender. Blend until pureed fully. Taste for seasoning, add more jalapeno or salt if desired. Pour into a bowl and chill for 30 minutes in the refrigerator. Top with fresh basil, toasted almonds, feta, and small pieces of watermelon.
Sweet Corn and Yellow Tomato Gazpacho
3 ears of Corn, kernels cut off
1 1/2 cup Golden Cherry Tomatoes, cut in half
1 clove Garlic
1 Scallion, roughly chopped
1 teaspoon Hot Sauce
1 teaspoon Kosher Salt
1/4 cup Greek Yogurt
1 tablespoon Olive Oil
1 tablespoon Cilantro, chopped
Juice from 1/2 Lime
Ancho Chili Powder
Combine all ingredients except for the toppings in a blender. Blend until pureed fully. Taste for seasoning, add more salt and/or hot sauce if desired. Pour into a bowl and chill for 30 minutes in the refrigerator. Top with corn, cilantro, and a sprinkling of ancho chili powder.
From Joe Zee
4 large ripe yellow heirloom tomatoes, peeled and cut into 1/4 segments
4 large ripe beefsteak tomatoes, peeled and cut into 1/4 segments
1 large English or Hothouse cucumber, peeled and cut 1 cut into 1/4″ cubes
1 large red bell pepper
1 large green bell pepper
1 jalapeno, seeded and chopped
1 red onion, roughly cut into cubes
4 cloves garlic, peeled
Chunks of sourdough or crusty Italian bread, roughly 2 thick slices
1/2 cup extra virgin olive oil
4-6 TBSP red wine or sherry vinegar
Salt and pepper
Core and peel tomatoes. My favorite way to do this is by scoring the bottom of each tomato (slicing an “X” on the bottom with a paring knife) and then dunking them into boiling hot water for 30-45 seconds each, depending on the size of the tomato and then immediately dropping them in an ice bath (deep bowl with ice) in order to stop the cooking. We just want the skins to peel back easily, which this process makes happen effortlessly. Repeat with all the tomatoes until they’ve all been peeled, then cut roughly into 1/4 segments and discard the core. Set aside.
Peel and roughly cut the english or hothouse cucumber into 1/4 segments and set aside.
Char the peppers until they are blackened completely on the outside. I do this on my gas burner by putting the peppers directly on the gas flame and turning them until they char. This process takes about 20 minutes or so, so be patient. But of course, this can also be done on the grill. Once the peppers are blackened on the outside, throw them in a bowl and cover tightly with plastic wrap for another 20 minutes. This will allow them to steam further and make the skins come off easily. This is an extra step but the charring really adds a deeper dimension to the gazpacho. Once the peppers have cooled, you can take a pairing knife and just scrap the skins right off and cut roughly into sections and set aside.
Once everything is set and ready to go, I work in 2 separate batches in my Vitamix blender. Start with 2 heirloom tomatoes, 2 beefsteak tomatoes, half the cucumber, half the peppers, half the onions, half the jalapeno and 2 cloves of garlic and put it all in the blender. Add 1 thick slice of bread roughly torn by hand on top.
Add in 1/4 of olive oil and 2-3 TBSP of red wine or sherry vinegar, depending on how much acid you like, plus a good pinch of salt and pepper.
Blend by starting on #1 and slowing ramping up the speed. You can blend longer if you want a smoother consistency or for less time if you want it with a chunkier consistency. I usually go for roughly 2 minutes so I can still taste the chunks of fresh vegetables in my soup.
Pour into container and repeat with the remaining ingredients.
Once it’s all done, you can put the 2 batches together and refrigerate to chill for at least 30-45 minutes. This is important to allow all the flavors to settle. Soup can last 2-3 days ( and it’s usually better the next day when all the flavors have a minute to meld together).
Cucumber and Melon Gazpacho
3 cups Cucumber, peeled, seeded, roughly chopped
3/4 cup Honeydew Melon, roughly chopped
2 Scallions, roughly chopped
2 tablespoons Dill, roughly chopped
2 tablespoons Mint, roughly chpped
1/4 cup Greek Yogurt
2 tablespoons Olive Oil
1 tablespoon Lime Juice
1 teaspoon Kosher Salt
Fresh dill sprig
Combine all ingredients except for the toppings in a blender. Blend until pureed fully. Taste for seasoning, add more salt if desired. Pour into a bowl and chill for 30 minutes in the refrigerator. Top with scallions and fresh dill.
Savory Green Smoothie Gazpacho
From Mikaela Reuben
1 cup diced Tomato
¼ Red Pepper
1 tablespoon chopped Red Onion
1 cup Spinach
1 teaspoon Apple Cider Vinegar
¼ teaspoon Pepper
⅛ or ¼ teaspoon Sea Salt
1 tablespoon Olive oil, add last
Handful of ice if you want it colder
Blend all ingredients well.