Gazpacho is a chilled soup originating in Spain, but also very popular throughout Latin America. This fruity version is perfect to have in hot summer weather!
It’s been hot and humid with temperatures in the 90’s for almost 2 weeks. We only got our first reprieve yesterday. It’s been unbearably HOT and cooking is the last thing on anyone’s mind. I finally finished an intense job I had for 4 weeks that forced me to take a hiatus from blogging, but the heat wave caused a further dearth of new recipes. I was avoiding the kitchen. Thankfully, this summer fruit gazpacho is a no heat recipe.
I came back from the farmer’s market with some great produce. Right now, peppers, corn, tomatoes, watermelon, cantaloupes, peaches and nectarines are in season. Of course, that meant gazpacho – a no heat recipe is perfect for the weather. I added some of the seasonal summer fruit for this fruity gazpacho and some mild chile peppers for a slight spicy aftertaste. I used purple scallions and yellow flesh watermelon, but you can use regular red watermelon which is more common. This is why I love going to the farmer’s market. Varietal produce that isn’t available in the supermarkets you can get from the farmer’s. Yellow watermelon, purple bell peppers….and the variety goes on. Since it’s pepper season, I used a variety of seasonal peppers. You can use any variety of sweet or hot peppers you prefer. The stall at my farmer’s market had more than 30 varieties of both sweet and hot peppers. So much variety!!!
Gazpacho is a chilled soup originating in Spain and popular throughout Latin America. The original version includes onions, tomatoes, celery, cucumbers, vinegar and lime juice, however many modern versions often include fruit. Some like it chunky and some prefer it completely pureed. I have made a pureed version here using roasted peppers. In today’s version, I left it a little chunky.
The fruit adds a lot of sweetness, which makes it a healthy #kidfriendly summer snack. I shared it with some of the kids I work with and they all loved it.
Served with buttered toast, crusty baguette or crackers.
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