Gazpacho is one of the best ways to enjoy ripe, juicy, summer tomatoes. When tomatoes are in season there's nothing better than chilled fresh tomato soup, pureed with some veggies for crunch, plus vinegar, lime juice and spices. Gazpacho is healthy, low-fat, full of flavor, and refreshing, a perfect summer appetizer or first course. I've added a chopped salad topping of cucumber, radish and avocado and the tastes, textures and colors are great together.
I chose to make a yellow gazpacho because I've been seeing lots of great-looking yellow tomatoes at the market, and I thought it would be beautiful, as well as delicious. Turns out I was right! And don't worry if you can't find yellow tomatoes - you can use green or red ones too.
Gazpacho originated in the Andalusian region of southern Spain, where it was the food of poor field workers. The original version consisted of stale bread, garlic, oil and water - all pounded with a mortar and pestle. Gazpacho has evolved over the years, taking many different forms, including a version with almonds and no tomatoes. Chilled, tomato-based Gazpacho has become extremely popular in Spain and Portugal and is the one that most of us know and love today.
Contrasting colors and textures add to the excitement of this dish. The first layer of the soup is a puree of yellow tomatoes with a few vegetables for crunch and some vinegar, lime juice, and spices - for added flavor. Be sure to puree the tomato mixture in two batches so you don't overflow your food processor.
The next layer is an assortment of diced vegetables - cucumber, radishes, avocado and cilantro.
There's a good variety of flavor, textures and colors in this mix.
For the final layer, drizzle on some good quality fruity olive oil, a sprinkle of salt, and some grinds of fresh pepper.
If you can't find yellow or green tomatoes, red ones work really well too. Just add 1 ½ cups of tomato juice to the final puree for a rich red color.
Here's to fresh seasonal summer dining!
If you try this Gazpacho recipe I hope you'll come back to leave a comment and rating. I'd love to know what you think!Print