Cool down with a soup that’s meant to be eaten chilled: gazpacho! These recipes for gazpacho are great for entertaining or for a refreshing, light meal on a hot day.
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.
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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.
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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.
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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.