Time for a fiesta! Why not get the party going with soup that’s not steamy? A chilled soup traditionally made with tomatoes as its base, gazpacho is a refreshing dish that includes fresh veggies and a variety of garnishes. There are also fruit gazpacho recipes that are equally refreshing. Give one of these four recipes a try, whether you’re celebrating the day or just ready for some fun.
Gazpacho is actually a dish with Spanish and Portuguese origins, but that never keeps anyone from serving it for a variety of celebrations, including Cinco de Mayo. Why not chill -- and celebrate -- with one of these gazpacho recipes for a dish with great flavor.
Gazpacho is easy to make, whichever version you opt for. Your guests will love this tasty dish that makes a great starter to the evening’s delights!
Zesty jalapeño gazpacho
A little spice is nice in this tasty gazpacho recipe. This recipe is easy to put together at the last minute -- perfect if you need to dedicate more time to something else like making margaritas!
Recipe adapted from Del Monte
- 2 (14 ounce) cans Del Monte® Petite Diced Tomatoes with Zesty Jalapeños
- 3-1/2 cups tomato Juice
- 2 celery stalks, cut into 1/4-inch pieces
- 1 red bell pepper, cut into 1/4-inch pieces
- 1 medium onion, chopped
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley
- 3 tablespoons lemon juice
- 1/8 teaspoon red pepper flakes
- 2 garlic cloves, minced
- Pinch of salt and pepper
- In a medium-sized bowl, add 1 cup of tomato juice, 1 can undrained tomatoes, half the celery, half the red bell pepper and half the onion. Add this mixture to a food processor or blender and mix until it’s smooth. Add this mixture to a large glass bowl and set aside.
- To the blended mixture, add the remaining tomatoes, celery, bell pepper and onion.
- Next add the cilantro, lemon juice, red pepper flakes and garlic.
- Stir in the remaining tomato juice and season with salt and pepper. Refrigerate for at least 2 hours before serving.
Green grape gazpacho
This recipe is an appetizer served in shot glasses -- added fun for any party! This recipe doesn’t call for tomatoes like most gazpacho recipes, but there are plenty of veggies to pair with green grapes. Unique and tasty!
- 2-1/2 cups clean romaine lettuce, torn
- 1-3/4 cups cucumber, peeled and diced
- 1 cup green seedless grapes
- 1 cup vegetable broth
- 1/2 cup white onion, diced
- 1/3 cup green bell pepper, seeded and diced
- 1 avocado, diced
- 1/3 cup day-old bread (crusts removed), cut into 1-inch pieces
- 1/4 cup red wine vinegar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup sweet red pepper, finely diced (for garnish)
- Add all the ingredients except the red peppers to large bowl. Blend all in a food processor or blender in two to three batches, until smooth.
- Allow the mixture to chill for a few hours. When you’re ready to serve, carefully spoon the mixture into shot glasses and sprinkle each glass with two or three small dices of the sweet red pepper.
Gazpacho with shrimp
This SheKnows favorite adds a bit of protein and heartiness to the mix with shrimp. Don't worry, though -- this is still an easy-to-make, delicious dish!
- 1 slice wheat bread
- 3 tablespoons olive oil
- 1/4 cup balsamic vinegar
- 4 large heirloom tomatoes, chopped
- 1 Japanese cucumber, peeled and sliced
- 1 green bell pepper, deseeded and chopped
- 1 cup chopped purple onion
- 1 clove garlic, grated
- Sea salt and pepper to taste
- 1 bottle V8 tomato juice
- 1 pound rock shrimp, peeled and deveined (optional)
- Place the first nine ingredients (through the black pepper) into a large bowl and refrigerate for at least 30 minutes or up to two hours.
- Transfer the ingredients from the bowl into a food processor and chop until pureed.
- Transfer tomato puree to a large bowl. Pour in the V8.
- Ladle into four bowls. Add 1/2 cup of shrimp to each bowl if desired and serve.
Gazpacho with avocado
Who doesn’t love avocados? Their texture adds smoothness to this fab recipe that you can serve either chilled or at room temperature. This is a gazpacho that doesn’t include tomatoes (except for garnish). Try something a little different!
Recipe adapted from the Chicago Tribune
- 1 cup packed fresh breadcrumbs
- Water for soaking the breadcrumbs
- 2 cloves garlic
- 1 pound ripe avocados (about 3), peeled and chopped
- 1/3 cup fresh lemon juice
- 1 small red bell pepper, seeded and diced
- 2 small celery ribs, diced
- 1/2 cup onion, cut into 1/2-inch pieces
- 1/4 cup extra virgin olive oil
- 1-1/2 teaspoons salt
- Chopped green onion, for garnish
- Chopped cilantro (optional), for garnish
- Use the water to cover the breadcrumbs and soak them until they’re soft.
- Drain the water from the bread. Consider keeping the water set aside to use if you want to thin out your soup once it’s finished.
- Use a blender or food processor to purée the bread and garlic first, then add the avocados, lemon juice, pepper, celery, onion and olive oil. Season with the salt.
- Chill the gazpacho and when you’re ready to serve it, garnish with the green onion and cilantro if you’re using them.
More chilled soup recipes to try
Cold cucumber soup
Chilled watermelon-cilantro soup
Cold pea soup