Spring Harvest Gazpacho

Many associate soups and stews with the frigid months of winter or the late autumn chill. Despite such associations, soups are quite versatile and can still be enjoyed during the warmer months. In fact, gazpacho, which is a variety...

Many associate soups and stews with the frigid months of winter or the late autumn chill. Despite such associations, soups are quite versatile and can still be enjoyed during the warmer months. In fact, gazpacho, which is a variety of chilled soup, was created specifically to be eaten in the spring and summer.

Many believe gazpacho originated in the Spanish-speaking side of Andalusia, Spain. However, other theories point out that soup similar to gazpacho likely began in Arabian countries first. Either way, it is easy to see how gazpacho would have been refreshing during the ancient times in which it appeared, as they helped ward off the simmering heat. While gazpacho was first made from bread and oil, it would later rely on raw ingredients, like fruits and vegetables, which were ground down to a liquid and seasoned with herbs.

This is how most people make gazpacho today, only you now have the aid of food processors and blenders instead of using a pestle and mortar. Making gazpacho at home gives you the advantage of utilizing ingredients from your spring harvest, in addition to keeping you cool over the summer. It's also incredibly easy.

Tomato Gazpacho with Basil

Tomato Gazpacho with Basil
Tomato Gazpacho with Basil

Ingredients:

  • 2 whole tomatoes, diced
  • 1 cucumber, sliced
  • 1/4 onion, chopped
  • 1 cup meat or vegetable stock
  • 1/4 cup balsamic vinegar
  • 2 tablespoons fresh basil
  • salt and pepper to taste

In a food processor or blender, pulse all ingredients until smooth. Chill in the fridge for 30 minutes to an hour and serve. Garnish with additional basil.

Cherry Gazpacho with Strawberry 

Cherry Gazpacho with Strawberry and Rhubarb
Cherry Gazpacho with Strawberry and Rhubarb

Ingredients:

  • 4 cups cherries, pitted
  • 1 cup strawberries
  • 1/3 cup pomegranate juice
  • 1/4 cup fresh lemon juice
  • fresh thyme
  • salt and pepper to taste

Blend all ingredients together in a food processor or blender, until smooth. Chill for 45 minutes and serve. For added texture, you can either blend until just chunky, or add diced cherries after you've finished blending.

Citrus-Melon Gazpacho with Mint

Citrus-Melon Gazpacho with Mint
Citrus-Melon Gazpacho with Mint

Ingredients:

  • 2 cups cubed watermelon
  • 1 cup sliced honeydew melon
  • 1 orange, sliced
  • 1/4 cup lime juice
  • 2 sprigs of mint

In a blender or food processor, add all ingredients, sans one mint sprig. Process until you reach a thick consistency akin to chunky salsa. Chill for 1 hour and serve. Garnish with the remaining sprig of mint.

Want more ways to use your spring harvests? Please, contact us with any questions or comments. We'd love the hear from you.

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