2017's summer Gazpachos: 5 new recipes
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| Gazpacho is perfect for refreshing summer dinner! |
Because the Spanish gazpacho is so delicious, you want to have it all the time, and you want to experiment new tastes with different fruits!
Summer is hitting strong here in France and you do not feel like eating too much. You only want to have fresh fruits!
So I started to make my Fruity Gazpacho with watermelon, I already shared with you some summer ago.
And of course inspiration strikes again and new recipes came out! I will share with you some awesome recipes to try home, but they all have the same basics, the ones you find in the original recipe of gazpacho I posted on the blog as well.
Have you ever tried a peach or a cherries gazpacho? Here is how to start making this delicious and fresh soup!
All ingredients are measured for 4 servings.
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| Sherries Gazpacho for lunch! |
1/ Cherries Gazpacho
- 1/2 cucumber
- 1/2 red bell pepper
- 1/2 cup of pitted sherries
- 1 handful of fresh mint leaves or basil
- 2 tbsp. of olive oil
- salt and black pepper
- 1 handful of rucula
- 1 tsp. of balsamic cream
Put everything in the blender except the rucula and balsamic cream. Blend till really smooth and serve in glasses with some rucula leaves on top and the balsamic cream.
2/ Peach Gazpacho
- 1 cucumber- 4 peaches
- 1 red bell pepper
- 1 handful of fresh mint leaves
- 2 tbsp. of olive oil
- 1 tsp. of cider vinegar
- salt and pepper
Blend all together till smooth and serve in nice glasses as aperitif or starter.
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| Kiwi Gazpacho served with goat cheese toast |
3/ Kiwi gazpacho
- 1 cucumber
- 3 kiwis
- 1/2 garlic clove
- 1/2 yellow bell pepper
- 1 small glass of water if necessary
- 1 small glass of water if necessary
- 1 handful of fresh basil leaves
- salt and pepper
- 2 tbsp. of olive oil
- 1 lime juice
Blend all the ingredients together till really smooth and add the water afterwards to adjust the thickness. Serve with some fresh goat cheese either on a toast as a side, or on top directly.
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| Mexican Gazpacho by Appetit Voyage |
4/ Mexican gazpacho
- 1 ripe avocado
- 2 tomatoes
- 1/2 green bell pepper
- 1 garlic clove
- 1 lime juice
- 2 tbsp. of olive oil
- salt and pepper
- fresh red chili or Tabasco sauce
- 1 handful of fresh coriander
- 1/2 cup of sweet corn for decoration
Blend till really smooth. Serve in bowls and decorate with some sweet corn kennels, red chili slices and fresh coriander. An extra prawn can definitely turns it into a full meal!
5/Green Melon gazpacho
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| Green Melon Gazpacho with mint leaves! |
- 1/4 of green melon
- 1 cucumber
- 1 green bell pepper
- 1 garlic clove
- 2 tbsp. of olive oil
- 2 handful of fresh herbs mix: parsley, basil, rucula, thyme, oregano, mint, coriander
- salt and black pepper
- 2 tsp. of sherry vinegar
Blend till really smooth and serve very fresh. I usually like it with mint, but it is up to you and try other combinations.
So, as you can see, it is easy and quick to make gazpacho, which is perfect for summer. And could you notice the recipe pattern that I repeat in every recipe?
What would be your your own gazpacho recipe?
Please share it with us!
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| Cherries Gazpacho in the making! |
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