The Happy Food Chef Robin Joy is our resident chef at Planted Places. She specializes in vegetarian, vegan and raw food preparation.
As the temperatures rise and the sun shines brighter, nothing beats a chilled bowl of gazpacho to cool you down and invigorate your taste buds. Our red and green gazpacho recipes showcase the beauty of fresh, seasonal ingredients, combining the rich tanginess of ripe tomatoes with the crispness of cucumbers and an array of aromatic herbs and spices. Whether you prefer the classic red gazpacho or want to explore the refreshing twist of the green version, get ready to embark on a culinary journey that celebrates the vibrant colors and flavors of summer. Join us as we guide you through the steps to create these cool and delicious soups that will become your go-to meals for beating the summer heat.
Don't miss out on the opportunity to enjoy the perfect summer soup that combines freshness, color, and taste in every spoonful. Our red and green gazpacho recipes offer a delightful symphony of flavors that are both invigorating and nourishing. Whether you're seeking a light and refreshing starter or a cooling meal on a hot summer's day, these gazpacho variations are here to satisfy your cravings. So, gather your fresh ingredients, let the vibrant colors ignite your culinary creativity, and dive into the world of red and green gazpacho. It's time to savor the essence of summer and enjoy a refreshing culinary experience that will leave you feeling energized and satisfied.
3½ – 4 cups cherry tomatoes
1 bunch cilantro, use ¾ in the blender and chop the remainder for garnish
1 large bunch mint and use ½ in the blender, chop the remainder for garnish
3 – 4 cloves garlic
Juice of 1 lemon to taste
2 – 3 stalks celery chopped, ¾ chopped and put in the blender and remainder chopped small for garnish
1 English cucumber, ¾ chopped and put in a blender, the remainder chopped small for garnish
1 red or yellow bell pepper, ¾ chopped and put in a blender and the remainder chopped small for garnish
3 – 4 spring onions, ¾ chopped and put in a blender, the remainder chopped small for garnish
1 avocado cubed for garnish
1 or 2 ears of corn on the cob, raw uncooked, or roasted in the oven and cut off the cob for garnish
½ teaspoon chili powder
Touch of cayenne to individual taste or jalapeño
1 teaspoon ground cumin
½ teaspoon celery salt
Salt and pepper to taste
Optional – shredded cheese, black rice, cooked black beans
- Place the following in the blender and blend to desired smoothness – tomatoes, cilantro, mint, garlic, lemon juice, celery, bell pepper, cucumber, spring onion, chili powder, cayenne or jalapeño, cumin, celery salt, and salt and peppermint taste.
- Chill in the fridge.
- When ready to serve pour the mixture into mugs or bowls and then garnish with the remaining ingredients. Top with cheese or other options listed. Endless variations.
Serve with bread, warm tortillas, crackers, or corn chips, and enjoy! This soup can also be heated and served hot.