Our favorite summer dish? Gazpacho, of course! This famous cold soup of Spanish origin is great quick recipe to whip up after a trip to the farmers' market.
Andalusian gazpacho has a special place in our hearts. In general, we follow the authentic recipe but there are dozens of variations, each one just as delicious as the original.
The rules are simple: gazpacho is a blend of different vegetables that should be served cold. Some gazpacho recipes call for bread but others do away with it altogether, which is great for the gluten-free crowd.
ANDALUSIAN GAZPACHO - THE AUTHENTIC RECIPE
Tradition always wins and gazpacho is no exception. The original Andalusian version is a summer staple. It is made with simple but delicious ingredients that blend together beautifully: tomatoes, cucumbers, bell peppers, white onion, garlic, breadcrumbs, red wine vinegar, olive oil, salt and pepper.
AJO BLANCO: WHITE GAZPACHO
Another popular Spanish cold soup is ajo blanco. This white soup hails from the regions of Malaga and Granada and is made with almonds and garlic. Some consider it a variation of gazpacho while others see the soup as a completely different dish. Either way, it's incredibly flavorful.
Why not add an Italian touch to classic gazpacho? Basil pairs beautifully with the soup's tomato base.
AVOCADO CUCUMBER GAZPACHO
This cucumber gazpacho from Rosy Alexander gets its gorgeous hue from avocado. It comes together in just minutes and it's just the thing to eat on a warm summer day.
Have you ever tried watermelon gazpacho? This version blends summer fruit with cucumbers, yellow bell peppers and white wine. Serve it as an appetizer at your next al fresco gathering.
RAW VEGAN GAZPACHO
This raw vegan gazpacho does away with the bread called for in Andalusian gazpacho. The result? A flavorful soup with a vibrant red color and a hint of spice.