Red- contains tomato
White- no tomato, but may include dried fruits
Green- white soup that may be green due to herbs or spices used.
***However, all 3 variants have garlic, olive oil, vinegar, bread, and salt.
One type of Gazpacho from the La Mancha region, (called Gazpacho manchego), is NOT served cold, but is rather more of a meat stew- served hot! Now, my Gazpacho recipe is a bit different, but still contains the key ingredients except for the bread and "vinegar", (which the acidity has been substituted with the pineapple and lime juice.) I've based this incredibly refreshing soup with freshly roasted red peppers, fresh pineapple and the juice, (but you could also use canned), lime, and some cucumber, corn, avocado, and red onion. It's the perfect light, and refreshing blend of sweet and savory, and would be excellent as a main meal on those really hot summer days! (Even though we haven't experienced any of those yet in the U.P of MI!) I added some delicious grilled shrimp to mine right before serving, and I don't think I have to tell you how incredibly healthy and low calorie this is. Plus, there's absolutely no cooking involved! (Unless of course, you grill some shrimp or other meat to throw in and/or serve with it!)
Don't want to spend time dicing vegetables? Many grocers sell already chopped veggies in the produce dept. now for time savers. Also, did I mention how this makes excellent leftovers? (It's one of those dishes that tastes even better the next day!)
(Servings may be 10-12 if used as an appetizer, and served in small glasses or bowls)
3 medium/ large whole roasted red peppers (skin, stem, & seeds removed after roasting)
2 cloves of garlic
1/2 of a (whole) pineapple chopped (or a can of chunk pineapple w/ juice removed and set aside.)
1 t. chili powder
zest and juice of 1 lime
1/2 cup of Grapeseed or Olive Oil
1 avocado (chopped or diced fine)
1/4 red onion (chopped or diced fine)
1/2 cucumber (chopped or diced fine)
1/2 cup of sweet corn (can be frozen or fresh)
1 "handful" of fresh mint, cilantro, or parsley (chopped fine)
2 cups of Plain Tomato Juice (canned)
1 cup Pineapple juice (can be canned)
****Additional ingredients or garnishes you can add: jicama, green pepper, zucchini, chopped scallions, fresh tomato, chilis, toasted chopped bread (or croutons), grilled or cooked shrimp, crab, lobster, chicken, etc.
***** If you have never "roasted" peppers before, you can simply do on a foil lined sheet tray in a 450F oven for about 25-40 min., (using tongs, rotating the peppers every 8 min. or so.) Or, you can roast them on a grill or gas range with open flame- NEVER LEAVING UNATTENDED!! (Again, using tongs, rotate the peppers as soon as the black "char marks" begin to form on each side.) Once roasted on all sides, remove from oven or flame, and allow to cool. Once cooled, remove the blackened outer skin of the pepper, along with the stem, and cut and remove seeds as well. (See pic below for reference.)
1) Using a food processor, add the red pepper, garlic, chili powder, and pineapple, and process until pureed. Add the lime juice and zest, and while processor is on low, add the 1/2 cup of oil. Remove the contents from processor, and transfer to a medium/ large serving bowl.
2) Add all of your chopped or diced veggies to the red pepper base.
Note: If you want a more "refined" soup for serving at a party or for a special occasion, make sure all of the veggies are diced smaller, and are a uniform size. Otherwise, a "rougher" or medium sized cut is fine.
3) Add the tomato and pineapple juice at the end, and season to taste with salt. You can adjust the consistency of your soup by adding more juice to thin, or add less to start if you want it thicker!
4) Ladle into bowls or serving dishes, and garnish with some fresh herbs, seafood, bread, additional veggies, etc. Either enjoy right away, or if making ahead, simply place the soup in the refrigerator for a couple hours prior to serving to get it well chilled, (which also allows the flavors to marinate!)
Excellent on a hot summer day, is a great recipe to make in advance, and keeps well for 4-7 days in a well sealed container!