Gazpachos. Mark Bittman, The New York Times, August 2014
Submitted by sharer Lisa Shaftel
Avocado and Pea
2 avocados; 2 cups cooked fresh or frozen peas; 2 tablespoons olive oil; 3 tablespoons lemon juice; 2½ cups water; salt and pepper. Serve smooth. Garnishes: Chopped mint and freshly grated Parmesan.
Cucumber, Grape and Hazelnut
2 medium cucumbers; 1 pound green grapes; 1 thick bread slice; ⅓ cup hazelnuts; 2 to 3 tablespoons olive oil; 2 tablespoons sherry vinegar; 1 small shallot; 1 cup water; salt and pepper. Serve smooth. Garnish: A drizzle of olive oil.
Kale and Olive
Sauté 2 bunches chopped kale in olive oil over medium-high heat until soft; let cool. Combine with 2 cucumbers; ¼ cup green olives; 2 slices bread; ¼ cup olive oil; 2 tablespoons red-wine vinegar; 2 cups water; a pinch of red-chile flakes; pepper. Serve smooth. Garnish: Grated Parmesan.
Thai Melon
2 pounds honeydew; 1 medium cucumber; 2 thick bread slices; 2 tablespoons olive oil; 1 tablespoon fish sauce; 2 tablespoons lime juice; 1 small shallot; 1 cup water; pepper. Garnishes: Chopped Thai basil, cilantro and mint.
Tomatillo, Avocado and Orange
Grill or broil 1½ pound tomatillos until lightly charred all over. Chop and combine with 2 avocados; 2 thick bread slices; 2 tablespoons olive oil; ¼ cup orange juice; 1½ cups water; salt and pepper. Garnishes: Corn kernels (stripped fresh off the cob or thawed frozen) and a pinch of cayenne.
Zucchini and Herb
Sauté 2½ pounds chopped zucchini in 2 tablespoons butter over medium heat until tender, 15 to 20 minutes; let cool. Combine with 1 thick bread slice; ¼ cup each basil, parsley and mint; 2 tablespoons olive oil; 3 tablespoons lemon juice; 1 cup water; salt and pepper. Garnish: Toasted pine nuts.
Classic Gazpacho
2 pounds tomatoes; 1 medium cucumber; ½ yellow bell pepper; 2 thick bread slices; ¼ cup olive oil; 2 tablespoons red-wine vinegar; 1 garlic clove; 1 cup water; salt and pepper. Garnish: A drizzle of olive oil.
Tomato, Sesame and Soy
2 pounds tomatoes; 1 medium cucumber; ¼ cup cilantro; 2 thick bread slices; 2 tablespoons dark sesame oil; 2 tablespoons soy sauce; 2 tablespoons rice vinegar; 1 cup water; pepper. Garnishes: Chopped scallions and toasted sesame seeds.
Tomato, Strawberry and Basil
1 pound tomatoes; 1 pound strawberries; 1 cucumber; 2 bread slices; ¼ cup olive oil; 1 tablespoon balsamic vinegar; 1 tablespoon lemon juice; 1 garlic clove; 1 cup water; salt and pepper. Garnishes: Chopped basil and freshly grated Parmesan.
Romesco-Style
1½ pounds tomatoes; ½ pound roasted red peppers; 1 thick bread slice; ⅓ cup roasted almonds, preferably Marcona; ¼ cup olive oil; 2 tablespoons sherry vinegar; 1 garlic clove; 1 cup water; salt and pepper. Serve smooth. Garnishes: Chopped parsley and a drizzle of olive oil.
Grilled Gazpacho
Rub the following with oil, and grill or broil until lightly charred: 1½ pounds tomatoes and 1 red onion, sliced into thick rounds; 1 zucchini, halved lengthwise; 2 bread slices. Let cool. Combine with 3 tablespoons olive oil; 1 tablespoon wine vinegar; 1 garlic clove; a pinch of red-chile flakes; 1 cup water. Serve chunky. Garnishes: Chopped parsley and a drizzle of olive oil.
Tomato, Radish and Tortilla
1½ pounds tomatoes; ½ pound radishes; 1 medium cucumber; 3 corn tortillas (toasted or fried until crisp); ¼ cup neutral oil; 2 tablespoons lime juice; a dash of hot sauce; 1 garlic clove; 1 cup water; salt and pepper. Serve chunky. Garnishes: Chopped white onion, cilantro leaves and queso fresco.
