Anne Cusack / Los Angeles Times

Gazpacho, a refreshing cold soup typically made with garden-fresh tomatoes and other vegetables, is a simple and delicious dish for a hot summer day.

Chill with great gazpacho

Published: Wednesday, Jul. 3, 2013 - 12:00 am | Page 4E
Last Modified: Thursday, Jul. 4, 2013 - 12:24 pm

Looking for a cool way to beat the heat? And you want flavor and color too? Oh, and you want it in under an hour.

I have one word: gazpacho. This refreshing summer soup is typically made from a purée of garden-fresh tomatoes and vegetables, dried bread, a little oil for body and something bright – vinegar, lemon juice – to liven the flavors. Gazpacho is simple, and there are so many variations to try.

We've got you covered with this Andalusian garden gazpacho, which combines tomatoes, peppers, cucumber, onion and a little garlic in a refreshing and colorful chilled soup. Make it in less than 30 minutes. You can prepare it first thing in the morning, then refrigerate it so it's well-chilled before serving.

For a variation on classic gazpacho, try a white gazpacho with grapes. Nicely thickened with soaked bread and ground almonds, the simple soup is further flavored with a few cloves of garlic, extra-virgin olive oil and sherry vinegar. Garnish it with green grapes and dinner is served.

Love summer melons? Chef Todd Aarons from Tierra Sur shared his recipe for this light, refreshing melon soup, perfect for this time of the year. He suggests using heirloom melons from the farmers market. He particularly likes Sugar Queen, butterscotch or Ogen melons.

Aarons also suggests using slightly underripe melons, since you don't want the soup to be too sweet.
Recipe: Andalusian garden gazpacho
Recipe: White gazpacho with grapes (Ajo blanco con uvas)
Recipe: Tierra Sur's heirloom melon gazpacho

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