Summer is the best time of the year to take advantage of bountiful in-season fruits and veggies. From berries (on berries, on berries) to stone fruit, tomatoes, corn, carrots, zucchini, cucumber, citrus fruits, and much more–let’s just say, summer is ripe for the eatin’.
There’s just one thing standing between you and enjoying all the delicious produce the season has to offer: the stove (and/or oven). I don’t know about you, but when it’s blazing outside, the last thing I want to do is heat up my kitchen.
This classic summer soup is served cold and is packed full of vibrant fruits and veggies. Basically, it’s a must-make during the hot months when you really don’t feel like cooking a hot meal. All you need is a food processor, produce, and a handful of herbs/spices to make this customizable soup. Not only is it healthy, simple, endlessly adaptable, colorful, and refreshing–excuse my overload of adjectives, but gazpacho deserves them–it’s also one of the most beautiful summer dishes to stare at in my book. Just scroll through the following takes on one of our warm-weather favorites and tell me you’re not mesmerized.
When heirloom tomatoes are in season, you make heirloom gapzacho. We use red and yellow here, but you can also use green to add another note of tang to the mix. If you don’t have sherry, you can substitute for white wine vinegar. Pro-tip: Chill the bowls before serving to make the soup extra refreshing.
Vibrant and refreshing, this 20-minute green gazpacho is one you’ll turn to again and again. Adding a little bread soaked in water, a traditional Spanish trick, thickens the soup without muting the flavors or making the final dish too heavy.
Tomatoes, cucumbers, strawberries, and bell peppers are an unlikely yet highly-satisfying flavor combo in this sweet and savory Strawberry Gazpacho. You’ll want to cover and chill for 4 to 8 hours before stirring in the broth and garnishing with sliced strawberries.
Only 4 ingredients (sugar, fresh peaches, salt, and lime juice) plus the salted candied almonds are necessary for this fresh, fruity summer soup. Take our word for it: The salty-sweet candied nuts are well-worth the extra 10 minutes of prep time.
Fresh lump crabmeat is the star of this sweet corn gazpacho. Garnish with crab, green onions, corn kernels, and tomato for a flavor-packed, light–yet so satisfying–meal.
If you’re an avocado fan (I assume you are, if you have functioning taste buds), this is the one for you. Made with cucumbers, sweet onion, Greek yogurt, avocado, and more, this cooling summer soup comes together quickly and makes four large bowls. Top with additional avocado slices and homemade Sourdough Croutons.
When the recipe begins with, “Place first 11 ingredients in a blender; process until smooth,” you know it’s going to be easy. Top this creamy tomato gazpacho with shrimp and sprinkle with fresh chives for an impressive and nutritious shrimp dish.
One user states, “The recipe is very forgiving as I have substituted ingredients based on what I have on hand with good results.” Here are a few substitutions that will definitely yield delicious results: pineapple instead of honeydew, salsa verde instead of green tomato, and basil instead of mint. Pro-tip: Need this soup right away? Do a rapid chill by transferring the soup to a zip-top plastic bag, and set bag in an ice bath for 30 minutes.
No food processor needed for this recipe: Simply combine the chopped (and seeded) fruits and veggies in a large pitcher and give it a good stir. Serve immediately on busy weeknights or make ahead and chill to let the flavors meld and brighten even more. Serve with Avocado West Indies Salad and whole grain crackers.
With a prep time of 10 minutes, this classic tomato, basil, and cucumber gazpacho couldn’t be easier. After pureeing in the food processor, you’ll want to let it chill in the refrigerator for at least 1 hour (or up to 2 days) to allow for the flavors to fully develop. Top with additional fresh chopped cucumbers and enjoy.