Best way to take advantage of summer veggies and fruit? Gazpacho!
This light, chilled “salad in a blender” originates from the southern Spanish region of Andalusia. Traditionally, it was made from made of ripe tomatoes, bell peppers, cucumbers, garlic, and bread moistened with water that is blended with olive oil, vinegar, and ice water and served cold. You can read more about the history of gazpacho here. Today, there are so many variations of gazpacho with options for a fruit, vegetable or even a nut base. Use your palate and imagination!
Here are a few of our favorites …
Summer Gazpacho Recipe from La Tartine Gourmande
Gazpacho with Basil Cornbread Croutons from In Sock Monkey Slippers
Peach and Tomato Gazpacho with Cucumber Yogurt from Southern Living
Spicy Tomato and Watermelon Gazpacho with Crab from Food and Wine
Gazpacho Recipe from the Barefoot Contessa
Summer Stone Fruit Gazpacho from Apron Strings
Chunky Gazpacho from Jelly Toast
Cucumber Gazpacho with Watermelon and Mint from Country Living
Tangy Green Zebra Gazpacho from Huffington Post
Stone Fruit Gazpacho with Scallops from Epicurious