Three Refreshing Gazpachos to Welcome in Summer
With summer comes gazpacho season, and we’re welcoming the warmer weather by bringing you our three most-loved gazpacho recipes.
Bursting with fresh flavours and vibrant colours, these chilled soups are the perfect way to beat the summer heat and satisfy your taste buds. Plus, you can batch-cook them ahead of time and have your refreshing soup ready to go for lunch or dinner for the rest of the week.
Summer Tomato Gazpacho with Quick-Pickled Celery:
Our Summer Tomato Gazpacho with Quick-Pickled Celery is a recipe we return to again and again in the ARTAH kitchen. This refreshing gazpacho combines the natural sweetness of ripe tomatoes with a tangy kick from quick-pickled celery and is definitely a must-try recipe that will keep you cool and satisfied during the hot summer days.
Serves 2 // GF, VE
Ingredients:
Pickled Celery
100ml (1/2 cup) white wine vinegar
50ml (1/4 cup) water
2 tbsp sugar
1 tsp salt
1 star anise
1 tsp fennel seeds (optional)
1 -2 sticks celery, finely diced
Gazpacho
4 handfuls mixed summer tomatoes, roughly chopped
1 courgette, roughly chopped
1 red pepper, deseeded and roughly chopped
2-4 garlic cloves
1 tbsp olive oil
1/2 tsp salt
1 tbsp oregano
Juice of 1/2 a lemon
2 cubes of ice, to serve
1 tsp cracked black pepper
6 basil leaves
Method:
- In a small saucepan combine the vinegar, water, sugar, salt, star anises and fennel seeds. Heat just enough to dissolve the sugar, about the temperature of bathwater. Allow to cool, strain the seeds and remove the star anise. Add the celery and set aside. Reserve the pickling liquor for another day.
- Preheat your oven to 220°C/200°C fan. Place the tomatoes, courgette, red pepper and garlic in a suitable roasting tin, drizzle in oil, salt and oregano and roast for 20 minutes until soft and beginning to caramelise.
- Allow the vegetables to cool.
- Once cold add to a high-speed blender or NutriBullet with some lemon juice and blitz until smooth and creamy.
- Serve with cubes of ice, some pickled celery, cracked black pepper and some basil.
Green Gazpacho Soup:
From our 28-Day Reset, this incredibly easy to make gazpacho is great as a starter or light main. We recommend you use good, high-quality olive oil and white wine vinegar – they can completely transform the dish and really elevate the flavours.
Serves 2 // GF, VE
Ingredients:
1½ large cucumbers, roughly chopped, skin on
2 spring onions, outer leaves removed and roughly chopped
1 medium-sized bunch of basil, using all leaves and stalks
1 large lemon, juiced
1 large clove of garlic, peeled and roughly chopped
2 tbsp white wine vinegar
100ml water
1 tbsp olive oil
sea salt + black pepper, to taste
Method:
- Place all your ingredients in a high-speed blender and process until smooth, adding a little more water if the gazpacho is too thick.
- Taste and adjust the seasoning, it may need more vinegar, salt, pepper or lemon. Once you are happy with the flavour and consistency, refrigerate your soup for at least 30 minutes before serving.
Notes:
Leave some time for the gazpacho to rest in the fridge before serving as it is definitely best enjoyed very chilled.
Beetroot Gazpacho:
We’re obsessed with this alternative take on gazpacho; its colour is almost as good as its taste and it takes less than 10 minutes to make. Plus, you can add in any leftover roasted veggies to the blender along with the beetroot to combat food waste. Just blend, add toppings like crème fraîche and dill and enjoy.
Serves 2// VE, GF
Ingredients:
1 pack (300g) vacuum packed beetroot
1 tbsp tomato puree
1 tsp apple cider vinegar
1-2 cloves garlic
2 tbsp oil
Juice of 1/2 a lemon
1/2 tsp salt
1 tsp pepper
Splash of water, roughly 100n ml (1 cup)
To serve
2 ice cubes / to serve
2 tbsp plant creme fresh (optional)
2-3 sprigs dill, to serve
Method:
- Place all the ingredients for the soup in a high-speed blender or NutriBullet and blitz until smooth and creamy.
- Serve with ice cubes, some plant crème fraîche and dill.
