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Posts Tagged ‘gazpacho’

by Caitlin Saniga

Dark gazpacho with sesame and rice wine vinegar

This Asian-style gazpacho takes a lot of cues from the traditional chilled soup, and I really loved the depth that toasting the bread and sesame seeds added to the flavor. With that in mind, I served this soup with sourdough bread toasts.

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by Caitlin Saniga

Cantaloupe gazpacho with cucumber salsa and feta

Gazpacho can be so refreshing this time of year — and I don’t know about you, but it’s been about 90 bajillion degrees in Providence lately. This version incorporates cantaloupe in the mix. I’ve also dried a gazpacho with watermelon.

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by Caitlin Saniga

This is a chilled soup, so it’s best if all of the ingredients are refrigerated prior to assembly. I got creative with herbs here, using what I had in my garden. Parsley or dill would also work well in this arrangement. The only herb I’d say is a must is the cilantro. But the mint and basil I used added nice brightness and depth.

  • 4 cups + 1 cup chopped, seeded watermelon
  • 2 cups chopped, seeded tomatoes
  • 1 cup chopped red onion
  • 4 cloves garlic, smashed
  • 2 tablespoons chopped cilantro + sprigs for garnish
  • 1 tablespoon chopped mint + sprigs for garnish
  • 1 tablespoon chopped basil + sprigs for garnish
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 stick celery, chopped
  • 1 teaspoon balsamic vinegar (I used a peach white balsamic vinegar I picked up at a specialty oil and vinegar store.)
  • juice from 1 lime
  • 1 teaspoon Tabasco sauce

Place everything except the 1 cup of chopped watermelon and the herb sprigs in a food processor. Pulse until smooth.

Divide the gazpacho among four bowls, and top each serving with 1/4 cup chopped watermelon and a sprig each of cilantro, mint and basil.

Serve chilled immediately or store the gazpacho and toppings separately in the fridge for up to 1 hour before serving.

Makes 4 servings.

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