{"id":77225,"date":"2024-07-23T16:56:19","date_gmt":"2024-07-23T22:56:19","guid":{"rendered":"https:\/\/www.uchealth.org\/today\/?p=77225"},"modified":"2025-03-07T11:25:27","modified_gmt":"2025-03-07T18:25:27","slug":"three-variations-on-gazpacho","status":"publish","type":"post","link":"https:\/\/www.uchealth.org\/today\/three-variations-on-gazpacho\/","title":{"rendered":"Refreshing, healthy Gazpacho is the perfect cool starter on a hot summer day. Try three variations on Gazpacho."},"content":{"rendered":"<div style=\"margin-top: 0px; margin-bottom: 0px;\" class=\"sharethis-inline-share-buttons\" ><\/div><figure id=\"attachment_77229\" aria-describedby=\"caption-attachment-77229\" style=\"width: 640px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-77229\" src=\"https:\/\/uchealth-wp-uploads.s3.amazonaws.com\/wp-content\/uploads\/sites\/6\/2024\/07\/23093203\/GAZPACHO-ANDALUZ-WITH-CRISPY-HAM-web.webp\" alt=\"The classic iteration of gazpacho, in this instance topped with crisped jam\u00f3n serrano. Photo by Bill St. John, for UCHealth.\" width=\"640\" height=\"426\" \/><figcaption id=\"caption-attachment-77229\" class=\"wp-caption-text\">The classic iteration of gazpacho, in this instance topped with crisped jam\u00f3n serrano. Photo by Bill St. John, for UCHealth.<\/figcaption><\/figure>\n<p>The ancient Romans prefigured our modern summer soup called gazpacho. They took a pestle and mortar and pounded together stale bread, garlic, olive oil, vinegar, and water and made of the mix a sort of room temperature potage.<\/p>\n<p>After Columbus introduced the tomato to Europe, in the very late 1400s, the Spaniards added the sweet red fruit (and other vegetables such as the cucumber and onion) to this Roman \u201cgazpacho\u201d and sent forth to the world this quintessential hot-weather dinnertime starter and refreshment course.<\/p>\n<p>The word \u201cgazpacho\u201d may come from the Latin \u201ccaspa,\u201d one meaning of which is \u201cfragments,\u201d and also from the Hebrew \u201cgazaz,\u201d meaning \u201cto clip\u201d (as into small pieces), much in the way we talk about \u201cchopped salad.\u201d The influence of the vegetable-heavy cooking of Spanish Sephardic Jews on the history of gazpacho is likely significant.<\/p>\n<p>But what was heretofore pounded by pestle and mortar is now nearly universally blended in a food processor or blender, although it forever remains a use for day-old bread. (Many gazpacho recipes, including one here, eschew the use of bread in order to highlight the vegetable ingredients, but stale bread and at least the idea of gazpacho are irrevocably bound together).<\/p>\n<p>All the recipes here are for a traditional Spanish gazpacho, that is, a silken smooth, un-chunky gazpacho. You may reintroduce chunks of vegetable by serving garnishes to individual servings of any gazpacho in the form of wee cubes of cucumber, bell pepper, capsicum (spicy) pepper, tomato, onion or scallion, even avocado, melon, or chopped hard-cooked egg<\/p>\n<h2>More heart-healthy gazpacho hints or tips:<\/h2>\n<ul>\n<li>Bake or dry-roast croutons from merely old bread, herbs and ground pepper. Fried-in-oil croutons are tasty, but also laden with fat.<\/li>\n<li>Don\u2019t substitute vegetable for olive oil; the latter has flavor, more than usually necessary in a cold soup. Just use less of it if on the watch for fat.<\/li>\n<li>Sub out Greek-style yogurt (or cashew cream) for sour cream or cr\u00e8me fraiche, either in the gazpacho (as with the recipe for white gazpacho) or as a dollop atop a serving of gazpacho.<\/li>\n<li>Using avocadoes will introduce creaminess; fruits such as pear, watermelon or many a melon will bring on the sweetness.<\/li>\n<li>Crumbled bread thickens many a gazpacho. An even healthier sub may be ground-up nuts (almonds, walnuts, cashews, pine nuts). Chopped nuts also can replace croutons.<\/li>\n<li>Raw garlic, of course, but easy does it at the get-go. It \u201cpotentiates\u201d and becomes stronger in flavor and aroma as it sits around, especially after being pulverized and added to a gazpacho.<\/li>\n<\/ul>\n<div class=\"su-callout-box col-xs-12 col-sm-6 right\" style=\"background-color:#dce4e7; color:#2e3b44;\">\n<p><a href=\"https:\/\/www.uchealth.org\/today\/tag\/bill-st-john\/\">More great tips and recipes from Bill St. John<\/a><\/p>\n<\/div>\n<h2><b>White Gazpacho<\/b><\/h2>\n<figure id=\"attachment_77230\" aria-describedby=\"caption-attachment-77230\" style=\"width: 640px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-77230\" src=\"https:\/\/uchealth-wp-uploads.s3.amazonaws.com\/wp-content\/uploads\/sites\/6\/2024\/07\/23093206\/WHITE-GAZPACHO1-web.webp\" alt=\"A \u201cbleached\u201d version of the standard tomato-and-red pepper gazpacho, using leeks, almonds, yogurt, and bread. Photo by Bill St. John, for UCHealth.\" width=\"640\" height=\"480\" \/><figcaption id=\"caption-attachment-77230\" class=\"wp-caption-text\">A \u201cbleached\u201d version of the standard tomato-and-red pepper gazpacho, using leeks, almonds, yogurt, and bread. Photo by Bill St. John, for UCHealth.<\/figcaption><\/figure>\n<p>This is a \u201cbleached\u201d twist on the standard tomato-and-red pepper gazpacho. Adapted from\u00a0allrecipes.com. Serves 4-8, depending on portion size. Makes about 1 quart\/liter.<\/p>\n<h3><b>Ingredients<\/b><\/h3>\n<p>2 tablespoons olive oil, divided<\/p>\n<p>1 cup leeks, white and light-green parts only, thinly sliced crosswise<\/p>\n<p>2 English cucumbers, completely peeled, quartered and chopped<\/p>\n<p>8 green grapes<\/p>\n<p>1\/4 cup slivered blanched almonds or pine nuts<\/p>\n<p>1 tablespoon olive oil<\/p>\n<p>1\/3 cup plain yogurt (regular or Greek style)<\/p>\n<p>1 cup sturdy-crumbed stale bread, crusts removed and in cubes<\/p>\n<p>2 tablespoons sherry or cider vinegar (or 3 tablespoons rice vinegar)<\/p>\n<p>1 and 1\/2 cups cold water, or more as needed<\/p>\n<p>Salt, plus more to taste<\/p>\n<p>Dill fronds, for garnish<\/p>\n<h3><b>Directions<\/b><\/h3>\n<p>Heat 1 tablespoon of the olive oil in a saucepan over medium-low heat. Cook and stir leeks until soft, 10-15 minutes, taking care not to brown or burn any of the leeks. Remove to a plate and allow to cool.<\/p>\n<p>Place cucumbers in a blender with grapes, almonds, 1 tablespoon olive oil, salt, yogurt, bread cubes, vinegar, cooled leeks, and water. Pur\u00e9e until smooth, about 1 minute. Strain through a \u201cchina cap\u201d or similar sieve or strainer, gently pushing through some of the solids.<\/p>\n<p>Cover and chill for at least 2 hours or overnight. Taste and season with salt. If desired, add some more vinegar. Serve garnished with dill.<\/p>\n<h2><b>Gazpacho Amarillo (Yellow Gazpacho)<\/b><\/h2>\n<figure id=\"attachment_77228\" aria-describedby=\"caption-attachment-77228\" style=\"width: 640px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-77228\" src=\"https:\/\/uchealth-wp-uploads.s3.amazonaws.com\/wp-content\/uploads\/sites\/6\/2024\/07\/23093200\/GAZPACHO-AMARILLO1-web.webp\" alt=\"A \u201cyellow gazpacho,\u201d made with only yellow tomatoes and peppers, in a twist on the classic red-toned gazpacho. Photo by Bill St. John, for UCHealth.\" width=\"640\" height=\"459\" \/><figcaption id=\"caption-attachment-77228\" class=\"wp-caption-text\">A \u201cyellow gazpacho,\u201d made with only yellow tomatoes and peppers, in a twist on the classic red-toned gazpacho. Photo by Bill St. John, for UCHealth.<\/figcaption><\/figure>\n<p>Adapted from \u201cBest Gazpacho\u201d at cooking.nytimes com. Makes a little over 1 quart\/liter.<\/p>\n<p>This gazpacho is more a drink than a soup and is served that way in its place of origin, Sevilla, Spain. Unlike many gazpachos, this recipe uses no bread, a solid amount of Spanish extra virgin olive oil and yellow, not red, tomatoes. (Of course, it can be made from red tomatoes if desired. Merely change the name to \u201cGazpacho Rojo.\u201d)<\/p>\n<h3><b>Ingredients<\/b><\/h3>\n<p>About 2 pounds ripe yellow tomatoes, cored and roughly cut into chunks<\/p>\n<p>1 yellow bell pepper, seeded and roughly cut into chunks<\/p>\n<p>1 cucumber, about 8 inches long, completely peeled and roughly cut into chunks<\/p>\n<p>1 small white onion, peeled and roughly cut into chunks<\/p>\n<p>1 clove garlic<\/p>\n<p>2 teaspoons sherry vinegar, more to taste<\/p>\n<p>2 teaspoons kosher or sea salt<\/p>\n<p>1\/2 cup Spanish extra-virgin olive oil, more to taste, plus more for drizzling<\/p>\n<h3><b>Directions<\/b><\/h3>\n<p>Combine tomatoes, pepper, cucumber, onion, and garlic in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.<\/p>\n<p>With the motor running, add the vinegar and salt. Slowly drizzle in the olive oil. The mixture will become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy, even frothy.<\/p>\n<p>Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.<\/p>\n<p>Before serving, adjust the seasonings with more salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired, or in a bowl. A few drops of olive oil on top are a nice touch.<\/p>\n<h2><b>Gazpacho Andaluz with Crisped Ham<\/b><\/h2>\n<p>Adapted from\u00a0<a id=\"\" href=\"http:\/\/saveur.com\/\" target=\"_blank\" rel=\"noopener\" data-auth=\"NotApplicable\" data-linkindex=\"3\">saveur.com<\/a>. To make vegetarian or vegan, simply omit the crisped ham. Serves 4.<\/p>\n<p>This is the classic Spanish gazpacho, originating in the southern region of Spain called Andalusia, home to all the traditional ingredients: its vegetables, sherry vinegar and, in this recipe, jam\u00f3n serrano.<\/p>\n<h3><b>Ingredients<\/b><\/h3>\n<p>6-8 slices jam\u00f3n serrano (or prosciutto)<\/p>\n<p>1 large slice stale country-style bread, about 1-inch thick, crusts removed<\/p>\n<p>2 small cucumbers, peeled, seeded, and coarsely chopped<\/p>\n<p>2 pounds very ripe tomatoes, seeded and coarsely chopped<\/p>\n<p>1 garlic clove, peeled and chopped<\/p>\n<p>2 tablespoons sherry vinegar<\/p>\n<p>1\/2 cup Spanish extra-virgin olive oil<\/p>\n<p>Kosher salt<\/p>\n<p>Other optional garnishes of green pepper, seeded and finely chopped; cucumber, peeled, seeded, and finely chopped; 1 cup 1\/2 inch croutons; small white onion, peeled and finely chopped; 1 small tomato, seeded and finely chopped<\/p>\n<h3><b>Directions<\/b><\/h3>\n<p>To a small bowl, add the bread and enough cold water to submerge. Set aside to soak for 30 minutes.<\/p>\n<p>Make the crispy ham: preheat the oven to 425 degrees. Place a wire rack on a large baking sheet. (Alternatively, if you don\u2019t have a rack, you can roast the ham slices on a parchment-lined baking sheet.) Arrange the jam\u00f3n serrano slices in a single layer on the rack and roast until quite crisp, 6-8 minutes. When cool enough to handle, roughly crumble the ham and set it aside.<\/p>\n<p>Use your hands to squeeze all of the moisture out of the bread, discarding any soaking liquid. Place the bread in the bowl of a food processor, then add the cucumbers, tomatoes, garlic, vinegar, olive oil, and 1 cup cold water. Process until very smooth. Place a strainer (such as a \u201cchina cap\u201d) over a large bowl and strain the vegetable pur\u00e9e, pressing on the solids with the back of a wooden spoon to make a completely smooth soup. Season to taste with salt, then cover and refrigerate for at least 2 or up to 24 hours.<\/p>\n<p>Serve in soup bowls, garnished with swirls of more olive oil, bits of the crisped ham and any or all of the optional garnishes to the side.<\/p>\n<p><i>Reach Bill St. John at\u00a0<\/i><a href=\"mailto:bill@billstjohn.com\" data-linkindex=\"4\"><i>bill@billstjohn.com<\/i><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The ancient Romans prefigured our modern summer soup called gazpacho. They took a pestle and mortar and pounded together stale bread, garlic, olive oil, vinegar, and water and made of the mix a sort of room temperature potage. After Columbus introduced the tomato to Europe, in the very late 1400s, the Spaniards added the sweet [&hellip;]<\/p>\n","protected":false},"author":2197,"featured_media":77229,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":"","footnotes":""},"categories":[6],"tags":[4799,2366,4415],"class_list":["post-77225","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-healthy-living","tag-bill-st-john","tag-healthy-recipes","tag-recipes"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.4 (Yoast SEO v27.4) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Try three variations on Gazpacho - UCHealth Today<\/title>\n<meta name=\"description\" content=\"Try three variations on Gazpacho, a cold tomato soup: traditional Spanish gazpacho, a white Gazpacho with grapes and a creamy yellow version.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.uchealth.org\/today\/three-variations-on-gazpacho\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Refreshing, healthy Gazpacho is the perfect cool starter on a hot summer day. 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He writes and teaches about restaurants, wine, food &amp; wine, the history of the cuisines of several countries (France, Italy, Spain, Belgium, and the USA), about religion and its nexus with food, culture, history, or philosophy, and on books, travel, food writing, op-ed, and language. Bill has lent (and lends) his subject matter expertise to such outlets as The Rocky Mountain News, The Denver Post, The Chicago Tribune, 5280 Magazine, and for various entities such as food markets, wine shops, schools &amp; hospitals, and, for its brief life, Microsoft\u2019s sidewalk.com. In 2001 he was nominated for a James Beard Award in Journalism for his 12 years of writing for Wine &amp; Spirits Magazine. 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