Gazpacho and Its Many Variations

Over the years, I have made dozens of kinds of gazpacho. Once you know technique, and what complements what flavors, the options are endless. The key to gazpacho is fresh––not canned––ingredients.! 

The first gazpacho I made was from a chef I knew, Chris Schlesinger in Cambridge, so long ago. He made a gazpacho with grilled vegetables and he added a twist: clam juice and a handful of fresh basil. This recipe was heavenly, especially when the garden began to produce more than I could keep up with. When zucchinis are out of control, and tomatoes lay ripening on the ground, it’s time to blend them up in a hearty summer soup. This grilled version was one of the first of many soups that my kitchen, The Kitchen Porch,  made for the farmers’ market way back in the nineties.

The gazpacho at the market changed weekly depending on what was on hand. There was the pepper gazpacho and the watermelon gazpacho, the grape and cucumber gazpacho, and when melons were out of control then it was a buzz in the blender with melons and fresh ginger.

You know, there always seems to be a gazpacho that I just fall in love with and start all over again. On a recent farm dinner, shots of gazpacho were served with tequila, and that wasn’t too bad, either! 

Grilled Gazpacho Soup with Fresh Basil 

Serves 4–6 

4 pounds ripe tomatoes, cut in half

1 large onion, peeled and sliced into thirds such that the rounds can lie flat 

2 pounds zucchini––depending on the size, sliced into long strips or cut into rounds about ½-inch thick

1 pepper, seeded and cut in half

About 1 cup of olive oil 

Salt and freshly cracked black pepper to taste

3 garlic cloves, minced 

⅛ cup apple cider vinegar

2 tablespoons honey 

2 cups clam broth, veggie broth, or chicken stock 

⅛ cup lemon juice (about 2 lemons) 

2 tablespoons balsamic vinegar 

4 tablespoons chopped fresh basil 

Directions:

Rub the vegetables lightly with oil, salt, and pepper to taste, and place them on a grill with a low–medium flame. Each vegetable will take slightly longer to cook, respectively; the point is to cook them lightly and give them flavor from the grill. Grill the tomatoes for about 5 minutes, just so they have a nice caramel color but are not falling apart. The onions can be soft and lightly brown, 5 to 7 minutes. The zucchini, lightly brown and firm, about 8 to 10 minutes. The pepper, mediums soft, about 10 minutes.

Remove the vegetables from the grill and chop the grilled onions and tomatoes coarsely.

Depending on how you like gazpacho, chunky and country-like or smooth and blended, you can hand-chop the veggies and then add the liquid, or put all the ingredients in a food processor or blender and blend until smooth.

Add the minced garlic, apple cider vinegar, honey, and broth.

Cover and chill the mixture completely.

Finish the preparation by adding the lemon juice, balsamic vinegar, and basil. 

Season with more salt and pepper to taste, and serve chilled or at room temperature. 

At the Kitchen Porch, we served this with a Wild Rice Seafood Salad. 

Tomato and Watermelon Gazpacho

Serves 6

6 large tomatoes

3 serrano chilis

6 cups diced watermelon

4 teaspoons red wine vinegar (or to taste)

¾ cup olive oil

½ small red onion, minced––about 8 tablespoons

3 medium cucumbers, peeled 

3–6 tablespoons fresh dill

Salt and pepper to taste

Directions:
In a blender, puree the tomatoes, chilis, and watermelon. Add the red wine vinegar & olive oil. Pulse. Add onions, cucumber, and dill, season with salt and pepper, and puree until smooth.

Red Pepper and Tomato Gazpacho

Serves 6

2 pounds ripe red tomatoes, cored and roughly cut into chunks

1 red pepper, cored, seeded, and cut into 6-8 pieces

2 medium cucumbers, peeled and cut into 2-inch pieces 

1 small mild onion, peeled, cut into 6-8 pieces

1 clove garlic

2 teaspoons sherry vinegar, or more to taste

2 teaspoons sea salt

¾ cup extra- virgin olive oil 

Chopped cucumber and parsley for garnish

Directions:

Put all the vegetables in a blender. Blend at high speed 1–2 minutes, depending on the type of blender. You want the soup to be very smooth.

Add the vinegar and 2 teaspoons of salt while the motor is running. Then slowly drizzle in the olive oil and continue to blend to a nice smooth, glistening consistency. 

Chill for at least 2 hours. Serve with chopped cucumber, parsley, and a drizzle of oil on top.

Simple Thai Melon Gazpacho

2 cups diced watermelon
2 cups diced cantaloupe
2 cups diced honeydew melon
3 tablespoons minced ginger
3 tablespoons fresh lime juice
Pinch of sea salt

Chopped cucumber and Thai basil for garnish

Sesame oil or chili oil for garnish (optional)

Directions:

Blend all the ingredients and serve well chilled. Add a drizzle of hot sesame or chili oil.

Classic French Gazpacho

1 cucumber, peeled and seeded1 large red bell pepper, stemmed and seeded

3 pounds very ripe red tomatoes

1 large shallot, chopped

2 garlic clove, finely grated

2 tablespoons sherry or red wine vinegar (to taste) 

3 tablespoons olive oil

Garnish:

Flaky sea salt

Olive oil 

Cherry tomatoes, halved

Chives, chopped

1 teaspoon chopped cucumber 

Directions:

Blend all the ingredients in a blender and chill overnight.

Garnish with salt, oil,  tomatoes, chives, and cucumber.