WanderFood Wednesday: Gazpacho
Incredibly versatile, this delicious cold soup is one of the best ways to cool off in the hot summer months. Traditionally tomato based, the best gazpachos I’ve tasted have a delightful tangyness and a burst of flavor surrounded by subtle tones of spice or other vegetables woven throughout the main base. This base doesn’t have to be tomato either. Here are 4 modern interpretations of gazpacho, all of which are just making my mouth water! Is it lunch time yet? ...
Watermelon: A fairly popular chilled soup in the sweeter range, watermelon just begs to be paired with something peppery or spicy. Because watermelon has such a unique flavor, combinations can be tricky for a gazpacho base, but many recipes, such as this one make use of a lot of different flavors, including serrano chile for the spice…mmm!
Cucumber: A perfect veggie for gazpacho for its freshness and propensity for showing up in all sorts of summer coolers, such as cocktails. Cucumber is paired a lot with basil and gazpacho is no exception. Here is a recipe with a refreshingly simple approach, letting the cucumber shine!
Avocado: My list would not be complete without one of my absolute favorite summer foods. Avocado creates a thick, creamy gazpacho, and paired with tomato as a base helps give it even more dimension. This recipe sounds amazing and is vegan to boot! Alternatively, avocado makes a to-die-for garnish as in the Tomato Fennel Gazpacho pictured below.
Bell Pepper: For a more earthy take on Gazpacho, roasted bell peppers are the perfect choice. This recipe sounds incredible!
Gazpacho is your classic mix and match kind of offering. There are endless combinations of flavors, spices and garnishes. What are some of your favorites?
Eat Well, Travel Well ~ Samantha2 comments