A Chef’s Twists on a Fave Late-Summer Dish

Share
Peach gazpacho

Gazpacho—it’s a classic summer treat. Toss a bunch of fresh vegetables in a blender and bam—you have a sophisticated, cool, healthy chilled soup that’s perfect in bowls on its own or served in small cups as the start to a grill-fest.

Though we love the traditional tomato, cucumber and bell pepper preparation, a twist is always welcome. So when Christine Flynn, executive chef at Canadian healthy fast casual restaurant iQ, offered up her versions, one featuring peaches and the other lots of greens, we fired up our blenders right away.

“When it’s hot and I’ve been cooking all day, the last thing I want is to come home and cook again,” Flynn tells Clean Plates. “Gazpacho is a really simple way to eat more in-season and local produce, and can be a great base for further creativity in the kitchen.”

Green Gazpacho

  • Serves: 4
  • Prep Time:
Green gazpacho

Ingredients

  • 1 medium jalapeno, stem removed, chopped
  • 1 small handful cilantro leaves optional
  • 6 to 8 large basil leaves
  • 4 scallions, ends trimmed
  • ½ seedless cucumber
  • 1 large avocado, pitted, quartered
  • 1 small, tart green apple, cored, chopped
  • 1 ½ cups filtered water
  • ¼ cup lime juice
  • 2 Tbsp. olive oil
  • 1 to 2 large pinches fine sea salt
  • Ice cubes, optional
  • Sunflower sprouts, olive oil, thinly sliced radish, smoked salmon or trout, for garnish, optional

Directions

  1. Place jalapeno, cilantro, basil, scallions, cucumber, avocado, apple, water, lime juice, oil and salt in a high-powered blender; puree until smooth.
  2. If serving immediately, toss in a few ice cubes and blend again.
  3. Taste and season with additional salt or lime juice, if desired.
  4. For best results, transfer to a container, cover and refrigerate overnight.
  5. When ready to serve, divide among 4 bowls and top with any garnishes.

Peach Gazpacho

  • Serves: 4
  • Prep Time:
Peach gazpacho

Ingredients

  • 6 to 8 large basil leaves
  • 1 small clove garlic
  • ¼ small red onion
  • ½ seedless cucumber
  • 1 medium red bell pepper, seeds and stem removed
  • 2 medium tomatoes, cored, quartered
  • 2 medium ripe peaches, pitted, quartered
  • Small pinch of crushed red pepper flakes
  • 1 to 2 large pinches fine sea salt
  • Ice cubes, optional
  • Sunflower sprouts, olive oil, diced avocado, pumpkin seeds, for garnish, optional

Directions

  1. Place basil, garlic, onion, cucumber, bell pepper, tomatoes, peaches, red pepper flakes and salt in a high-powered blender; puree until smooth.
  2. If serving immediately, toss in a few ice cubes and blend again.
  3. Taste and season with additional salt, if desired.
  4. For best results, transfer to a container, cover and refrigerate overnight.
  5. When ready to serve, divide among 4 bowls and top with any garnishes.

96 Shares