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.
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.
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.