Gazpacho Goes Beyond Tomatoes
12 cold soups for hot summer days
The “recipes” here — a few of which take some artistic license with the term “gazpacho” — amount to little more than lists of ingredients and quantities because the method doesn’t bear repeating 12 times: Combine everything in a blender or food processor, process to your desired texture, chill in the refrigerator if you like, garnish, and eat. These will each serve four.
For a completely smooth soup, turn on the machine and let it run. If you prefer some chunks, pulse the machine — this works best with a food processor; or, if you’re a stickler for precision, purée about half of the ingredients, chop the rest by hand, and stir them together.
Green Gazpachos
1. Avocado and Pea
2 avocados, 2 cups cooked fresh or frozen peas, 2 tablespoons olive oil, 3 tablespoons lemon juice, 2½ cups water, salt, and pepper. Serve smooth. Garnishes: chopped fresh mint and freshly grated parmesan.
2. Cucumber, Grape, and Hazelnut
2 cucumbers, 1 pound green grapes, 1 thick bread slice, ⅓ cup hazelnuts, 2 to 3 tablespoons olive oil, 2 tablespoons sherry vinegar, 1 small shallot, 1 cup water, salt, and pepper. Serve smooth. Garnish: drizzle of olive oil.
