Gazpacho, Spain’s famous chilled tomato based soup, is basically summer in a bowl or salad in a blender. It sounds fancy to say it but it’s uber-easy to make! There’s the classic red version of Gazpacho, tomato based, and the classic White Gazpacho, usually made with cucumber, almonds and grapes but I’ve changed it and kicked it up a notch!
I’ve been making Red Gazpacho for years and it’s an absolutely perfect way to use up all your garden fresh produce or farmer’s market finds. It’s raw, spicy, and wonderful and if you’ve never tried it I really hope you do. It’s clean eating at it’s best! And, both recipes are gluten free, paleo and quick to make! Red Gazpacho is totally raw too.
I tried the white version recently. I searched recipes on the internet and found that classic White Gazpacho uses cucumbers, grapes and almonds and it just didn’t speak to me. Then I came across this lovely version from Food and Wine and was intrigued by the idea of using cauliflower as the white base. I made a few changes to the recipe.
Instead of boiling the cauliflower I roasted it with a little olive oil, salt and pepper to give it deeper flavor. I eliminated the white bread because I’m trying to eat as grain free as possible and I used chicken broth in place of plain water. It might not technically be Gazpacho but it’s delicious whatever you call it!
My husband Mike ate two bowls and said I could make it anytime so, it’s a keeper! White Gazpacho is creamy and cool with the spicy bite of garlic and shallots tempered by cucumber and almonds. Truly delicious!
Gazpacho – Classic Red Version
Get your blender or food processor out. I’m blessed to have a Vitamix 5200 Blender and it will blend this to perfection in about 10 seconds!
- 1 large or 2 medium organic cucumbers peeled and 1 chopped for garnish
- ½ green or red pepper and ½ chopped for garnish
- ½ medium red onion, chopped
- 1 tablespoon chopped parsley
- 2 tablespoons chopped chives
- 1 medium tomato, chopped, 3 Roma tomatoes or 1 cup cherry tomatoes
- 3 cups of Organic Tomato Juice
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine or balsamic vinegar
- 2 cloves garlic
- 1 tablespoon Worcestershire Sauce
- ½ teaspoon Tabasco sauce (or more to taste)
- Salt and freshly ground pepper to taste
- Garnishes all chopped small: ½ cucumber, ¼ cup scallions or onion, ½ pepper, one tomato
- Reserve the vegetable garnishes.
- Put everything else in the blender with half the tomato juice.
- Puree thoroughly and add the rest of the juice.
- Taste to correct the seasonings.
- Chill and serve cold in bowls with the chopped vegetables and fresh organic sour cream or whole milk yogurt spooned on top.
Gazpacho – White Version
- 1 small or ½ a large cauliflower
- ¼ cup plus 2 tablespoons pine nuts
- 1 ½ cups chicken broth, vegetable broth or water
- 2 cloves garlic
- 2 tablespoons white wine or sherry vinegar
- 1 large shallot, chopped
- 1 ¼ cup blanched, slivered almonds
- ½ organic cucumber, peeled and seeded
- ¼ cup finely diced cucumber
- ⅓ cup extra virgin olive oil
- Salt to taste
- Chop cauliflower into florets and toss with a little olive oil, salt and pepper and roast in a 350 oven for 30 minutes or until beginning to brown some.
- Remove and let cool.
- In a blender or food processor, combine cauliflower, broth, ¼ cup pine nuts, garlic, vinegar, shallot, 1 cup almonds, and the chopped cucumber.
- Blend till smooth. Add broth or water to thin if necessary.
- Add olive oil and pulse just until blended.
- Season with salt and chill for at least an hour.
- Preheat oven and toast remaining nuts for about 7-10 minutes in a 350 oven till they begin to brown and get fragrant.
- Serve Gazpacho in bowls with the finely diced cucumber and toasted nuts sprinkled on top. Drizzle with a little olive oil.
- Freshly made croutons would be wonderful in either of these soups. Use gluten free bread 🙂
- Make Gazpacho shooters as an appetizer for a party. Just spoon into small glasses and sprinkle on the garnishes.
- Sprinkle some chopped prosciutto or crumbled bacon in the white version. Seriously amazing.
- Add a zucchini to the red version.
- This is the tomato juice I use: Lakewood Organic Super Tomato Juice
- Instead of the chives try using basil instead. We all know how well basil goes with tomatoes!
- If you love cold soups in the summer, try my cold beet borscht recipe. Beets never tasted so good and it’s the prettiest soup you’ve ever seen!