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4 Healthy & Original Gazpacho Recipes Perfect For Debloating This Summer

It's no surprise that gazpacho is one of the summer dishes. Here are four different versions of the traditional cold soup, which is refreshing, filling, and easy on the stomach.

| Lucia Ruiz (ELLE Spain)
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When it comes to lunch in summer, you are faced with the debate about what to prepare that will satisfy you, but not enough to feel heavy. We are looking for refreshing and light recipes that take away hunger without bloating you up: gourmet salads, main courses with fresh fruit, seafood and fish or traditional cold soups that always solve an appetiser, a quick meal or a healthy craving, such as salmorejo, ajoblanco and gazpacho. The latter is even easier to digest because, although salmorejo can be prepared without bread, the original gazpacho recipe is flour-free.

Not only is it healthy and tasty, but it accepts as many variations as there are ingredients you can think of. For this reason, gazpacho is one of those summer dishes that we would repeat day in and day out without getting tired; so, here are four different versions to be distributed throughout the week.

Yellow Peach Gazpacho

Summer Peach and Heirloom Tomato Gazpacho
Photograph: (Pinterest)

Ingredients

  • 500 g of peach, boneless and peeled 250 g of peach in syrup (can be made at home), water and stevia 750 g of yellow tomato 2 red tomatoes 1/2 onion medium

  • 1 clove of garlic

  • 1 medium yellow pepper

  • 100 g of toasted bread (optional)

  • 150 ml of olive oil VE from DEM

  • A drizzle of sherry vinegar

  • Salt and pepper to taste

Preparation

Step 1

For the peach in syrup: put three fingers of water in a small saucepan, insert two peeled, boneless peaches, cut into pieces.

Step 2

Add 5 drops of stevia and let them boil until soft but whole. Reserve.

Step 3

For the gazpacho: Peel and stone the peaches. Cut and wash the tomatoes into shells. Cut the bell pepper and onion into small pieces and peel the garlic.

Step 4

Put everything together, the included peach syrup, in the Thermomix, add the oil and Sherry Vinegar to emulsify.

Step 5

If you want to add texture and use bread, this is the time to add it.

Step 6

Blend everything well for 4 minutes, and add salt and pepper to adjust. Set it aside and let it cool down.

Step 7

For the garnish: Peel and cut the cucumber and chives into small squares.

Step 8

 Reserve.

Step 9

To serve, place the cucumber and sliced onion on a plate.

Step 10

Pour the cold gazpacho onto the same plate.

Beetroot And Strawberry Gazpacho With Soufflé Mochi

Gazpacho and Chilled Soups
Photograph: (Pinterest)

Ingredients

For gazpacho: 

  • 1 cooked beetroot

  • 200 g of strawberries

  • 1 cucumber

  • 3 branches of parsley

  • 1/2 red pepper

  • 1 small spring onion

  • 2 Tbsp. of extra virgin olive oil

  • 1 tbsp. of sherry vinegar

  • 1 tbsp. of apple cider vinegar
  • Sea Salt

For the soufflé mochi:

  • 50 g of whole mochi
  • Sea salt to taste
  • Pepper to taste
  • Olive oil
  • 1 strawberry
  • Sprouts or aromatic herbs
  • 1/2 tsp of extra virgin olive oil

Preparation

For the soufflé mochi:

Step 1

Cut the mochi into cubes of approximately 2 to 3cm

    Step 2

    Mix in a bowl with a little olive oil, salt and pepper.

    Step 3

    Spread it out on a tray and bake at 165° C for 15 minutes, or until the mochi puffs up.

    Step 4

    Let it cool and set aside.

    For the gazpacho:

    Step 1

    While the mochi is in the oven, wash all the vegetables very well.

    Step 2

    Peel the cucumber and spring onion. Cut everything into medium pieces and place a hand whisk in the glass.

    Step 3

    Add the rest of the ingredients and blend until you get a fairly creamy texture.

    Step 4

    Adjust with salt and vinegar to taste.

    Step 5

    Strain it with the help of a fine strainer and keep it cold for at least 30 minutes.

    To Plate:

    Cut a strawberry into slices; serve the gazpacho in a bowl or deep plate and add the sautéed mochi, strawberry slices and herb sprouts on top. You can also add a few drops of olive oil as a finishing touch.

    Mango Gazpacho With Tuna Tartar

    Mango Gazpacho (Chilled Mango Soup)
    Photograph: (Pinterest)

    Ingredients

    For gazpacho:

    • 400 g of mango pulp
    • 1/2 shallot
    • Salt
    • Ground black pepper
    • Ginger
    • EVOO

    For tuna tartar:

    • 50 g shallots
    • 200 g of Tuna
    • Salt
    • Grated Ginger
    • Drizzle of lime juice
    • Ground Black Pepper
    • ½ tablespoon sesame oil
    • 1 tbsp soy sauce
    • ½ tbsp olive oil
    • 1 egg yolk

    For Plating:

    • Sesame seeds
    • Drizzle of olive oil
    • Chopped chives

    Preparation

    For mango gazpacho:

    Step 1

    Grind all ingredients except olive oil to the desired texture.

    Step 2

    Add olive oil in drips to emulsify the gazpacho and achieve more creaminess.

    Step 3

    Let the mixture sit in the cold.

    For the tuna tartar:

    Step 1

    Cut the tuna into small cubes and put them in a bowl.

    Step 2

    Meanwhile, cut the shallot into very fine julienne strips.

    Step 3

    Mix both ingredients in the bowl and season with the oils, a pinch of salt, soy sauce, pepper, lime juice and grated ginger.

    Step 4

    Add the yolk and mix well.

    To plate:

    Do it in a deep plate, placing the mango gazpacho in the centre. Carefully place the tartar in the centre and sprinkle the finely chopped chives with the sesame seeds.

    Plum And Burrata Gazpacho

    Simple Summer Gazpacho with Peach and Raspberry — FEED THE SWIMMERS
    Photograph: (Pinterest)

    Ingredients

    • 3 ripe pear tomatoes

    • 2 plums

    • 1 piece of burrata

    • A few drops of white wine vinegar

    • Olive oil

    • Extra virgin olive

    • Salt

    Preparation

    Step 1

    Cut the tomatoes and plums into pieces to help the shredder.

    Step 2

    Set aside some for decoration and cut them into finer cubes.

    Step 3

    Place them in a beater glass, add a generous amount of extra virgin olive oil and salt.

    Step 4

    Grind with the help of a minipimer.

    Step 5

    Add the vinegar to taste and shake it.

    Step 6

    If the mixer does not have enough power, strain the tomato and plum cream to make it thinner and skinless.

    Step 7

    Serve in bowls and decorate each one with a little of the inside of the burrata and finish with some tomato and plum cubes.

    Here's the video of the recipe's creator, Paola Freire (better known as Foodtropia), preparing it. What do you want?

    Try them out. If they don't convince you, you can always go back to the traditional recipe of Andalusian grandmothers.

    Read the original article in ELLE SPAIN

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