Now that it's nearing Memorial Day, I would say that we can officially declare that summer has pretty much started. The weather is warm (well, most places, anyway) and I am ready to start eating one of my absolute favorite summer dishes: Spanish gazpacho! Lucky for us, May is officially gazpacho month and this time I'm indulging my having a couple different versions. First, I'm going for a classic recipe by famed chef Jose Andres, then I'm trying a watermelon and sweet onion gazpacho and finally finishing it off with a spicy gazpacho with lime shrimp. These dishes are a perfect lunch (or dinner!) for the whole family.
Read more ¿Qué más? 3 easy, portable and healthy Latin lunch ideas for kids!
Jose Andres' Gazpacho (recipe courtesy of Yum Sugar)
Ingredients (for the soup):
1 cucumber, peeled, seeded, and chopped
1 green bell pepper, diced
3 pounds ripe plum tomatoes, diced
2 garlic cloves, peeled
1/4 cup sherry vinegar
1/2 cup Oloroso sherry
3/4 cup Spanish extra-virgin olive oil
Ingredients (for the garnish):
2 1-inch-thick slices rustic bread, cut into 1-inch cubes
1/4 cup Spanish extra-virgin olive oil
12 cherry tomatoes, halved
1. Make the soup: Combine the cucumber, bell pepper, tomatoes, garlic, sherry vinegar, sherry, olive oil, and 2 cups of water in a food processor or blender. Purée until smooth. Strain the gazpacho into a pitcher and refrigerate for 30 minutes.
2. Make the garnish: Preheat oven to 450ºF. In a bowl, toss the bread cubes with 2 tablespoons of the olive oil. Spread the bread on a baking sheet and bake on the middle rack until golden brown, about 7 minutes. Set the croutons aside to cool.
3. When you are ready to serve, either dice or slice the cucumber into ribbons with a vegetable peeler. Stir the gazpacho. Put a few croutons, cherry tomato halves, and cucumber pieces in each bowl and pour the gazpacho over them. Drizzle with the remaining 2 tablespoons of olive oil, spring with salt, and serve.
Watermelon and Sweet Onion Gazpacho (recipe courtesy of Herbivoracious)
5 cups cubed seedless watermelon
3/4 teaspoon salt
1/4 teaspoon (1 gram) xanthan gum (optional)
Juice of 1 lime
2 tablespoons extra-virgin olive oil plus additional for garnish
1/2 minced jalapeno plus additional for garnish
1/2 cup minced sweet onion (such as Walla Walla)
2 tablespoons tightly packed cilantro leaves plus additional for garnish
1/2 avocado, diced (cut just before serving to avoid browning, or toss with lime juice
1. Put the watermelon in the jar of a blender. Whisk together salt and xanthan gum, then sprinkle the mixture over the watermelon. (If not using the xanthan gum, just add the salt to the watermelon.) Add the lime juice and olive oil. Cover and puree briefly, retaining a little bit of texture.
2. If using the xanthan gum, let stand 10 minutes to allow it to hydrate, then puree again very briefly.
3. Add the jalapeno, onion and cilantro and run the blender just for a few seconds to mix. Refrigerate until chilled, at least 1 hour. Stir, taste and adjust seasoning.
4. To serve, divide among serving bowls or glasses and garnish with a drizzle of olive oil, avocado, jalapeno and cilantro and serve immediately.\
Spicy Gazpacho with Lime Shrimp (recipe courtesy of Cinnamon, Spice and Everything Nice)
bamboo or metal skewers
Juice of 3 limes, divided, plus wedges for serving
4 tablespoons extra-virgin olive oil, plus more for drizzling
1/4 cup fresh cilantro or parsley, chopped
sea or kosher salt and freshly black pepper
1 pound shrimp, cleaned, tails removed
1/2 cup large-cut croutons or cubed stale bread
4 large tomatoes, diced
1 large cucumber, peeled, seeded and diced
1 bell pepper (any color), stemmed, seeded and diced
2 jalapenos, seeded and diced, optional
1. Soak bamboo skewers in water. Meanwhile mix the juice of 1 lime, 1 tablespoon olive oil, 1 tablespoon of cilantro, salt and pepper to taste in a shallow dish; add shrimp and turn to coat. Marinate for 1/2 hour.
2. Crush half of the croutons and set aside. Soak remaining croutons in 1/4 cup water about 5 minutes, squeeze out the water and add to blender along with tomatoes, cucumber, bell pepper and jalapenos. With the motor running, drizzle in 3 tablespoons olive oil. Add 2 cups ice and blend until smooth. Stir in half of the cilantro and the remaining lime juice; season well with salt and pepper.
3. Skewer the shrimp and grill over medium-high heat until pink and opaque.
4. Divide the soup into bowls. Serve garnished with shrimp, the remaining tomatoes, cucumber, bell pepper, cilantro and the crushed croutons. Drizzle with olive oil and serve with lime wedges.
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How do you like to make gazpacho for your family? Share your tips in the comments below!
Images via YumSugar, Cinnamon Spice & Everthing Nice, Herbivoracious