Yellow Tomato Gazpacho

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Gazpacho is what I like to make in the summer, when I’ve got ripe tomatoes in my garden, especially when I want to eat something delicious and healthy. After overindulging on my recent trip to Italy, I came home and made a batch of this. It did the trick; I feel healthier after eating this for a few days.

Normally I add a little more olive oil, but because I was trying to lighten things up a lot, I only added a drizzle. Adding more olive oil would make it creamier, and it is a healthy oil, so add what you like. I’ve made this many times before with red tomatoes, but this time I happened to have a lot of yellow cherry tomatoes, so I used other light coloured vegetables to make it pretty.

Healthy, delicious, super easy, and great for leftovers – this one is definitely a winner!

What you need:

  • 1 small cucumber, peel removed
  • 1 cup yellow cherry tomatoes
  • a few tablespoons medium sweet onion
  • 1/2 clove garlic, minced
  • 1/2 large sweet yellow bell pepper
  • 1 tablespoon white wine vinegar
  • a drizzle of good quality extra-virgin olive oil (or a few tablespoons)
  • 1 slice of white bread (I used a whole wheat French bread)
  • salt to taste

What you do:

  1. Soak the bread in water for a few minutes, then squeeze the water out.
  2. Place all the ingredients in a blender and blend until smooth. Taste and add whatever you think you need to balance the flavours.
  3. Refrigerate for at least and hour before serving.
  4. Serve topped with some chopped tomatoes, cucumbers, peppers, or a drizzle of olive oil.

Watermelon Gazpacho

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This brilliant, fresh soup is the perfect thing for a hot summer’s day.  I made it up ahead of time, stuck it in the fridge, and just ladled it up for an appetizer.  I topped it with a little feta and cilantro, but you could also chop up a little watermelon, tomato or cucumber to sprinkle on top.

I found the recipe on One Perfect Bite. I just used less olive oil.

What you need:

4 cups watermelon

2 cups tomatoes

1 small jalapeno pepper with the seeds removed, diced

2 tablespoons minced red onion

1 small cucumber, peeled and seeded

2 tablespoons cilantro (plus a little more for garnishing)

a tablespoon or two of olive oil

1 tablespoon wine vinegar

salt and pepper

feta for garnishing

What you do:

1. Puree everything (except the garnish!) until it is smooth.  I used an immersion blender, but a regular blender would do a great job.

2. Refrigerate for at least an hour.

3. Serve with your choice of toppings: feta, cilantro, chopped tomato, cucumber or watermelon.

Gorgeous Gazpacho!

This is one of the best things I have ever made.  I was transported back to Spain as soon as I took my first mouthful.  Last summer I had the most amazing food in Barcelona, and one of my favourites was gazpacho.  So many meals were started off with this lovely cold soup; I ordered it almost every day.  I never thought I would like a cold soup, but it was so refreshing and flavourful.  I didn’t get a chance to make any last summer, and since winter tomatoes are pretty much tasteless, I waited until summer to try the recipe.

Love.  It.

And it requires no cooking, just some chopping, pureeing, and chilling.  My favourite version was topped with finely diced bits of the soup ingredients, so this one has diced tomato, red pepper, and some of the bread fried in a little olive oil.  I forgot to keep a little of the cucumber aside for the topping, but I recommend that you chop up a little of that too.

I got the recipe here, but I used less onion than the recipe called for. The recipe says it’s for four people, but I think it feeds a lot more people than that.

Enjoy!

What you need:

1 pound of tomatoes

1 cucumber

1/2 a medium-sized sweet onion (the recipe called for two – way to much for me)

2 cloves garlic, minced

2 cups bread (plus more for the topping)

2 red bell peppers

2 tablespoons white wine vinegar

7 tablespoons olive oil

2 tablespoons water

salt to taste

What you do:

1. Soak the bread in water for a few minutes, then squeeze most of the water out with your hands.

2. Puree all the veggies, bread, vinegar and water, then slowly add the olive oil to blend it in.  Salt and pepper to taste.

3. Put the soup in the fridge to chill.

4. Dice a little tomato, cucumber and red pepper for garnishing

5. Cut the remaining bread into very small cubes.  Heat a frying pan, then pour in some olive oil.  Add the bread and toss it around the pan until it is slightly browned.

A nice way to serve this is to ladle the soup into individual bowls, then have the toppings in separate bowls so everyone can garnish as they wish.