4 great gazpachos: cold soups for hot weather

Vegetarian Times, July-August, 2005 by Robin Robertson

Chilled gazpacho, which comes from the sweltering plains of southern Spain, is an ideal tonic for hot-weather blahs. It's also so simple that you can whip up dinner before breakfast and throw if in the fridge to chill while you frolic in the sun. These four variations range from a red pepper twist on the classic tomato gazpacho to an unusual, and irresistible, mango version. Once it chills, you can serve it as an elegant cold starter or an unforgettable dessert.

GOLDEN GAZPACHO

Serves 4 * Vegan

Yellow tomatoes combine with chickpeas
and yellow bell pepper to create this lovely
golden-hued soup. If yellow tomatoes
are unavailable, use red instead--the results
will be pumpkin-colored.

1 1/2 lb. ripe yellow tomatoes,
  seeded and chopped
1 large cucumber, peeled, seeded
  and chopped
1 large yellow bell pepper, seeded
  and chopped
1 1/2 cups cooked or 1 15-oz. can
  chickpeas, drained and rinsed
2 cloves garlic, chopped
3 scallions, trimmed
2 Tbs. olive oil
2 Tbs. white wine vinegar
Salt to taste
Cayenne pepper, optional
1/2 cup croutons for garnish
2 Tbs. minced fresh parsley or basil
  for garnish

1. Put tomatoes, cucumber, yellow
bell pepper, 1 cup chickpeas and garlic
into food processor. Cut green part
off scallions, mince and set aside.
Coarsely chop white part of scallions,
and add to food processor. Puree
until smooth.

2. Add oil and vinegar, and season
with salt to taste. Add dash of cayenne,
if using, and process until blended.

3. Transfer soup to a large nonmetallic
serving dish. Cover, and refrigerate
1 to 2 hours. Taste to adjust seasonings.

4. To serve, ladle soup into bowls.
Garnish with remaining 1/2 cup chickpeas,
croutons, parsley and reserved
scallion tops.

PER SERVING: 230 CAL; 9G PROT; 10G TOTAL FAT
(1.5G SAT. FAT); 30G CARB; 5MG CHOL; 80MG
SOD; 7G FIBER; 6G SUGARS

ROASTED PEPPER GAZPACHO

Serves 6

While similar to a traditional tomato-based
gazpacho, this version gets a flavor
boost from roasted and fresh red bell
peppers. Adding classic Spanish
garnishes--cubed bread and chopped
eggs--transforms this soup into
a meal-in-one.

1 large, ripe tomato, cubed
2 Tbs. olive oil
1 large red bell pepper, seeded
  and cubed
1 13.75-oz. can roasted red peppers,
  drained and rinsed
2 to 3 Tbs. minced garlic, or to taste
1 onion, diced
1 cucumber, peeled and cubed
1 Tbs. white wine vinegar, or to taste
1 tsp. Cajun seasoning salt
Salt and freshly ground black pepper
  to taste
2 hard-boiled eggs, cubed, for garnish
3/4 cup garlic-seasoned croutons
  for garnish

1. Put tomato and olive oil into blender,
and puree until smooth. Add all
remaining ingredients--except eggs and
croutons--in stages, pureeing after each
addition until mixture is fairly smooth.
Chill for at least 1 hour.

2. To serve, pour soup into individual
bowls, and garnish each serving with
cubes of egg and croutons.

PER SERVING: 150 CAL; 5G PROT; 8G TOTAL FAT
(1.5G SAT. FAT); 15G CARB; 105MG CHOL; 300MG
SOD; 2G FIBER; 6G SUGARS

MANGO GAZPACHO

Serves 6 * Vegan

The bold flavors of fresh mango, lime juice
and ginger meld into a refreshing cold
soup that's equally delicious as a fruity first
course--or an unusual dessert.

3 mangoes, peeled, pitted
  and cubed
2 cups mango nectar
1 1/2 cups light coconut milk
Juice of 2 limes,
  or more to taste
3 Tbs. minced fresh ginger
1/4 cup brown sugar, or more
  to taste
Pinch salt
1 cup puffed rice cereal
  for garnish
1/4 cup julienned fresh mint leaves
  for garnish
1/2 cup dried tropical fruit mix
  for garnish, optional

1. Put mangoes, mango nectar and
1/2 cup coconut milk into food processor
or blender, and puree until semi-smooth.
Add remaining 1 cup coconut
milk, lime juice, ginger, brown sugar
and salt, and process again. Chill at
least 1 hour.

2. To serve, pour into individual bowls,
and garnish with puffed rice, mint
leaves and tropical fruit mix, if using.

PER SERVING: 170 CAL; 3G PROT; 4.5G TOTAL FAT
(3G SAT. FAT); 32G CARB; 0MG CHOL; 60MG SOD;
3G FIBER; 23G SUGARS

CREAMY GUACAMOLE GAZPACHO

Serves 8 * Vegan

The flavors of lime, cilantro and avocado
combine in this creamy gazpacho. The
cucumber contributes a light crunch.

3 ripe avocados, peeled
  and pitted
2 cups low-sodium vegetable stock
1 bunch scallions, chopped
Juice of 2 limes
1 tsp. ground cumin
1/8 tsp. hot pepper sauce, or more
  to taste
2 large ripe tomatoes, chopped
1 cup chopped cucumber
2 Tbs. chopped cilantro
1/4 cup dairy or soy sour cream,
  optional

1. Put 2 avocados, vegetable stock,
1/2 cup water, 1/4 cup scallions, lime juice,
cumin and hot pepper sauce in food
processor or blender, and puree
until smooth. Transfer soup to nonmetallic
container, cover and refrigerate
until chilled, 1 to 2 hours.

2. To serve, chop remaining avocado,
and stir it, as well as remaining scallions,
tomatoes, cucumber and cilantro,
into soup. Ladle into bowls, and garnish
with dollop of sour cream, if using.

PER SERVING: 150 CAL; 3G PROT; 12G TOTAL FAT
(2G SAT. FAT); 12G CARB; 0MG CHOL; 135MG
SOD; 5G FIBER; 4G SUGARS

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4 great gazpachos: cold soups for hot weather

Vegetarian Times, July-August, 2005 by Robin Robertson

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