Gazpacho is a fresh, intense, cold tomato soup with added flavour from vinegar and herbs. There’s no better way to use up overripe tomatoes.
Golden Gazpacho
Use half red and half yellow tomatoes for soup. Garnish with a dollop of sour cream, snipped fresh chives and diced avocado.
Gazpacho by the Sea
Just before serving soup, stir in chopped cooked shrimp. Ladle into bowls and garnish with a dollop of mayonnaise flecked with lime peel, then top with 2 or 3 whole cooked shrimp.
Smoky Southern Gazpacho
Whirl 1 or 2 chipotle peppers in adobo sauce along with a handful of chopped fresh coriander and tomatoes. Omit dill and celery salt.
Arabian Gazpacho
Use sherry vinegar in place of red wine vinegar. Omit all dried seasonings. Add 1 teaspoon (5 mL) each ground cumin and coriander, 1/4 tsp (2 mL) cayenne pepper and a pinch of salt. Sprinkle with chopped fresh mint.
South Seas Gazpacho
Peel 1 large ripe mango and slice fruit from pit. Coarsely chop. Puree with tomatoes. Continue with recipe as written.