My Favourite Gazpacho Soup Recipes

Steps:

• Quarter tomatoes and place in a blender or food processor.
• Add chopped green pepper, coarsely chopped herbs, and pressed garlic.
• Blend till smooth or a consistency you prefer.
• Place in a serving bowl.
• Gradually add 1/2 cup olive oil, the juice of 1 lemon, and 3 cups of chilled beef stock to the tomato mixture while stirring.
• Substitute vegetable stock for a vegetarian version.
• Blend the onion and 1/2 of the cucumber and add to the tomato mixture.
• Add the paprika and grate the remaining cucumber into the soup. Add salt if you like or allow people to add salt at the table.
• Place 2 ice cubes in each bowl and garnish with parsley.
• Enjoy.
• I like to serve this with a nice foccacia bread on the side, but it needs nothing else.

Steps:

• For watermelon gazpacho, in a blender or food processor add coarsely chopped watermelon, 2 tomatoes, the bell pepper, the whites of green onions, 2 tablespoons lemon juice, 1 teaspoon lime zest, the lime juice, mint, honey, and crushed red pepper. Cover and blend or process until nearly smooth. Transfer to a large bowl. Chill, covered, 2 to 4 hours. Rinse blender or food processor.
• For cucumber soup, finely chop 1/4 of the cucumber and coarsely chop remaining portion. Add coarsely chopped cucumber, garlic, parsley, green onion tops, and remaining lemon juice to blender or food processor. Cover and blend or process until nearly smooth. Transfer to large bowl. Stir in broth, sour cream, salt, and pepper. Chill, covered, 2 to 4 hours.
• For tomato topper, chop remaining tomato into 1/2-inch pieces and add to small bowl. Stir in reserved finely chopped watermelon, finely chopped cucumber, and remaining lime zest. Chill, covered, until ready to serve.
• To serve, ladle about 1 cup watermelon gazpacho into each bowl. Top each serving with about 1/2 cup cucumber soup and swirl slightly. Top with tomato topper and , if you like, additional black pepper and mint.