Gazpacho is a cold soup made from blended vegetables. It originates from Andalusia, on the southern tip of Spain. But these days, people all around the world enjoy this refreshing dish in the hot summertime. As the recipe moved from the Iberian coast to the diverse regions of the world, each culture added its own unique spin to gazpacho. Today, there are many variations that appeal to all kinds of taste buds!
Traditional (tomato) Gazpacho
Traditional gazpacho uses tomato and cucumbers as the base vegetables. These are blended with onions, olive oil, a bit of white wine, salt, garlic, and sometimes paprika or cumin. Consider a dollop of sour cream for richness, and enjoy with a piece of french bread.
Keeping the red color of the tomatoes, watermelon gazpacho is a lighter take on the original recipe. The rest of the recipe stays the same, just take out the cucumbers and onions. For those who like a sweeter tasting gazpacho, the watermelon version is a good option.
Honeydew Melon Gazpacho
For a dessert gazpacho, use honeydew melon and substitute the savory spices and seasonings with herbs like basil, parsley or mint. This sweet mixture makes for the perfect, refreshing dessert.
Instead of onion and garlic seasoning, mango gazpacho uses curry and ginger to give the dish an Indian spin. The bright yellow color looks great in a glass container at your picnic table! Serve this dish with barbecue ribs to offset the heaviness of the grilled meats.
Green Gazpacho (cucumber)
If you want a delicious way to load up on greens, cucumber gazpacho is the way to go. Take out the tomatoes in the traditional recipe and add in light greens of your choice. (Spinach is easy to blend, and loaded with antioxidants and other nutrients).