Tricolored Gazpacho

Tricolored Gazpacho
Staff Writer
Tricolored Gazpacho

Richard Eskite

Tricolored Gazpacho

Here’s our twist on the classic Spanish soup. The different colors of ripe tomatoes, refreshing mint, and soft cheese garnish make this gazpacho a real hit. Every tomato is different, so tasting is the key here. Some will need a little more salt, more vinegar, or, in some cases, even a pinch of sugar. Make this up to a day ahead and serve it as a first course or a lunch along with hunks of grilled hearty bread and a cruet of good-quality olive oil for drizzling.

Click here to see 9 Great Gazpacho Recipes to Help You Chill Out.

4
Servings
106
Calories Per Serving
Deliver Ingredients

Ingredients

  • ripe red tomatoes, cored and cut into sixths
  • ripe orange tomatoes, cored and cut into sixths
  • ripe yellow tomatoes, cored and cut into sixths
  • large clove garlic
  • medium-sized red onion, cut into eighths
  • small purple or green bell peppers, seeded and chopped coarsely
  • English cucumber, chopped coarsely
  • 2  Tablespoons  mint leaves, plus a handful for garnish
  • Sea salt, to taste
  • Sherry vinegar, to taste
  • Pinch of cayenne, or to taste
  • 1/2  Cup  quartered cherry tomatoes
  • 3/4  Cups  diced fresh mozzarella (about 3 ounces)
  • Two 1/2-inch-thick French bread slices, cut into 1/4-inch cubes
  • 1  Tablespoon  olive oil

Directions

Place the tomatoes, garlic, onion, all but ½ cup of the peppers, all but ½ cup of the cucumber, and the mint in a blender and purée into a slightly chunky texture. (This most likely must be done in batches.)

Remove the soup to a large serving bowl. Season with salt, vinegar, and cayenne, to taste. Cover the soup and refrigerate until well chilled. Taste again and reseason if necessary.

Mince the remaining chopped peppers and cucumber and place side by side on a serving platter. Place the cherry tomatoes and cheese side by side on the platter.

In a small skillet, sauté the bread cubes in the oil until golden. Drain and place on the platter. Scatter a few additional mint leaves over the entire platter. Serve the gazpacho in individual bowls, passing the serving platter of garnishes at the table.

Nutritional Facts

Total Fat
5g
7%
Sugar
2g
2%
Saturated Fat
1g
4%
Cholesterol
27mg
9%
Carbohydrate, by difference
3g
2%
Protein
10g
22%
Vitamin C, total ascorbic acid
8mg
11%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
23mg
2%
Choline, total
33mg
8%
Folate, total
3µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
12mg
4%
Niacin
3mg
21%
Phosphorus, P
111mg
16%
Selenium, Se
14µg
25%
Sodium, Na
61mg
4%
Water
33g
1%
Zinc, Zn
1mg
13%

Gazpacho Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Gazpacho Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.

Gazpacho Wine Pairing

Chenin blanc with cream soups; pinot noir, gamay, grenache, or other light red wines with tomato-based soups, including tomato-based seafood soups; sercial or bual madeira or fino or manzanilla sherry with consommé or black bean soup; amontillado with black bean soup.