Ger-Nis INTERNATIONAL, LLC

Summer Herb Gazpacho

There is no food more reminiscent of summer, more cooling in the scorching heat, than gazpacho.  In the late summer, when local tomatoes are tasty and plentiful, it's one of the easiest, most impressive and refreshing light meals.  Gazpacho is essentially a cold raw vegetable soup, originating from Spain and is eaten mainly in the summer time in Spain and Portugal, as well as other parts of Latin America on sweltering hot summer days and humid nights! Often described as a liquid salad, this grand summer soup has as many variations as it does stories about its past.

As most food origin stories go, the story of how gazpacho came to be is hard to pin point exactly.  We know that a version of the soup was brought to Spain with the Moors and Romans; it was more a vinegar and garlic type concoction at that point.  When it arrived in the Andalusian area of Spain, stale bread was added to the recipe, as was more garlic and olive oil and this version was similar to what we call today gazpacho blanco or “ajoblanco.”  In the 1700’s, when Cortez came back form his travels to the Americas, he brought back with him tomatoes and peppers and thus these vegetables soon became a part of the Andalusian dish.  At this time the dish was popular with peasants, mainly field hands and farmers and it was eaten during the very hot days of summer, since there was plenty of access to fresh vegetables, many of these new items were added to the traditional dish including herbs, onions and cucumbers.

Today, gazpacho variations are as vast as the history, including cucumbers, avocadoes, parsley, mint, chives, basil, watermelons, cantaloupes, grapes and seafood.  One thing is for sure all variations are cooling and all variations in a true gazpacho are uncooked and it is always a soup.  The textures can vary from liquidy to very thick depending on style and preference as well as tools used.  Traditional gazpachos are made with a mortar and pestle as the idea is not to blend the vegetables but to crush them, extracting the juices and flavors.  Once mistake often made is people will blend up the entire gazpacho and it ends us more like a smoothie than a soup.  The trick is to do partial blends of certain ingredients, for example in the traditional Andalusian Gazpacho calls for blended soaked bread, which is perfect to blend in the food processor or blender with water or tomato juice, than it’s mixed with the other ingredients that are crushed.  The same goes for some of the new modern or fusion versions of gazpacho, like the melon gazpachos, where just portions of the watermelon, cantaloupe or cucumber is blended, but not the entire soup. 

Vinegar is one of the key components in gazpacho and most traditionally, sherry vinegar.  The variations of gazpachos all contain vinegar, such as champagne, red wine, or balsamic and sometimes citrus juices, again there are many possibilities, but the bright acidity of vinegar is as important as the tomatoes!

Another important thing to remember in making gazpachos is to chop the vegetables and fruits small regardless if you are crushing them or not.  Small vegetables and fruits are easier to chew and make more of a soupy texture in the end.  Other than being creative, this is the only tip you need.  Remember COLD, RAW, or CRUSHED, you can enjoy these refreshing gazpachos that will sizzle your summer away!

Traditional Andalusian Gazpacho
Serves 4

15 medium tomatoes, cored and cut into small pieces
1 medium yellow onion, chopped fine
¼ cup sherry vinegar
½ cup olive oil (Spanish)
¼ cup fresh flat leaf parsley, chopped fine
1 teaspoon sugar
2 teaspoons salt
1 teaspoon cumin seeds, toasted
1 cup dry bread crumbs, rinsed in water
Flat leaf parsley, garnish

Mix all ingredients  in a large mixing bowl.  Take 1 cup of mixture and blend in the food processor or blender pulsing until semi smooth.  Pour liquid back into mixing bowl and stir well.  Refrigerate for at least 2 hours before serving.  Garnish with fresh parsley.

Alternatively grind up with a mortal and pestle until desired consistency.  Chill before serving.

Garden Gazpacho
Serves 8-10

10 to 12 medium tomatoes, cut into little pieces, making sure to retain liquid as well
5 medium yellow tomatoes, cut into little pieces, making sure to retain liquid as well.
4 medium cucumbers, peeled, deseeded and chopped fine
1 red bell pepper, chopped fine
1 green bell pepper, chopped fine
1 yellow bell pepper, chopped fine
1 medium red onion, chopped fine
1 bunch green onions, sliced
4 cloves garlic, chopped fine
¾ cup sherry vinegar
½ cup olive oil
1 teaspoon lemon zest
Juice of 1 lemon
¼ cup of each of the following fresh herbs, basil, mint, cilantro, parsley, dill and tarragon
3 teaspoons salt
2 teaspoons cracked pepper
Cucumber slices, garnish
Fresh mint, garnish

Mix all ingredients in a large mixing bowl.  Take 2  cups of mixture and blend in the food processor or blender pulsing until semi smooth.  Pour liquid back into mixing bowl and stir well.  Refrigerate for at least 2 hours before serving.  Garnish with cucumber slices and mint.

Alternatively grind up with a mortar and pestle until desired consistency. Chill before serving.

Yellow Gazpacho Cocktails with Grilled Cilantro Pesto Shrimp & Avocadoes
Serves 6

15 medium yellow tomatoes, cut into little pieces, making sure to retain liquid as well
2 medium cucumbers, peeled, deseeded and chopped fine
1 red bell pepper, chopped fine
1 medium red onion, chopped fine
2 cloves garlic, chopped fine
¼ cup white wine vinegar
1 teaspoon lemon zest
2 tablespoons cilantro chopped fine
¼ cup olive oil
1 teaspoon salt
1 teaspoon cracked pepper
15 pieces of shrimp, tail on and cleaned
¼ cup cilantro pesto  (see our recipe section)
Avocado, garnish

Mix all ingredients (except shrimp, cilantro pesto and avocado) in a large mixing bowl.  Take 1 cup of mixture and blend in the food processor or blender pulsing until semi smooth.  Pour liquid back into mixing bowl and stir well.  Refrigerate for at least 2 hours before serving. 

Alternatively grind up with a mortal and pestle until desired consistency. Chill before serving.

Grill shrimp brushing with pesto.  Serve in martini glasses with 2 grilled shrimp and avocado.

Galia Melon and Frozen Grape Thyme Gazpacho
Serves 6

1  medium galia melon, deseeded and cut into tiny cubes
2 cups frozen red grapes, quartered (cut before freezing)
¼ cup fresh thyme leaves
¼ cup lemon juice
1 teaspoon lemon zest
1 tablespoon honey
¼ cup citrus champagne vinegar
¼ cup almond oil
Pinch of salt
Cracked black pepper

Mix all ingredients in a large mixing bowl.  Take 1 cup of mixture and blend in the food processor or blender pulsing until semi smooth.  Pour liquid back into mixing bowl and stir well.  Refrigerate for at least 2 hours before serving. 

Alternatively grind up with a mortal and pestle until desired consistency.  Chill before serving.

Green Herb Gazpacho
Serves 6

4 large cucumbers, peeled, deseeded and chopped fine
1 medium green bell pepper, chopped fine
1 bunch green onions, sliced thin
2 cloves garlic, minced
Zest of 1 lime
Juice of 3 limes
¼ cup champagne vinegar
1/2 cup fresh mint, chopped fine
1 /2 cup fresh cilantro, chopped fine
½ cup fresh basil, chopped fine
½ cup fresh chives, chopped fine
2 teaspoons salt
2 teaspoons cracked black pepper
Cherry tomatoes, garnish

Mix all ingredients in a large mixing bowl.  Take 1 cup of mixture and blend in the food processor or blender pulsing until semi smooth.  Pour liquid back into mixing bowl and stir well.  Refrigerate for at least 2 hours before serving.  Garnish with cherry tomatoes.

Alternatively grind up with a mortal and pestle until desired consistency.  Chill before serving.

Cilantro Lime Mango Gazpacho
Serves 6

3 medium mangoes, peeled, pitted and diced small
1 red bell pepper, chopped fine
3 large cucumbers, peeled, deseeded and chopped fine
1 red onion, chopped fine
3 cloves of garlic, chopped fine
1 jalapeno pepper, deseeded and chopped fine
¼ cup rice wine vinegar
½ cup fresh cilantro leaves, chopped fine
Juice of 5 limes
Zest of 2 limes
1 teaspoon salt
1 teaspoon cumin
Fresh cilantro leaves, garnish

Mix all ingredients in a large mixing bowl.  Take 1 cup of mixture and blend in the food processor or blender pulsing until semi smooth.  Pour liquid back into mixing bowl and stir well.  Refrigerate for at least 2 hours before serving.  Garnish with cilantro.

Alternatively grind up with a mortal and pestle until desired consistency.  Chill before serving.

Cantaloupe Mint Cucumber Gazpacho
Serves  6

4 cucumbers, peeled, deseeded and chopped fine
1 medium cantaloupe, deseeded, peeled and cut into small dice
2 bunches green onions, sliced fine
1 teaspoon fresh ginger, finely grated
3 cloves garlic, chopped fine
½ cup fresh mint, chopped fine
½ cup fresh basil chopped fine
1 tablespoon fresh chives, chopped fine
2 tablespoons fresh flat leaf parsley, chopped fine
¼ cup  champagne vinegar
¼  cup almond oil
¼ cup plain yogurt
1 teaspoon salt
1 teaspoon white pepper
Melon balls, garnish
Fresh herbs, garnish

Mix all ingredients in a large mixing bowl.  Take 1 cup of mixture and blend in the food processor or blender pulsing untl semi smooth.  Pout liquid back into mixing bowl and stir well.  Refrigerate for at least 2 hours before serving.  Garnish with melon balls and herbs.

Alternatively grind up with a mortal and pestle until desired consistency.  Chill before serving.