Refreshing Summer Gazpacho with a Hint of Basil

 

As summer heats up, there’s nothing like a chilled bowl of gazpacho to cool you down and celebrate the season’s vibrant produce. This classic Spanish cold soup is a blend of ripe tomatoes, crisp cucumbers, and a touch of Anaheim pepper for a gentle kick, all elevated by the subtle fragrance of fresh basil. Perfect for a light lunch, appetizer, or even a refreshing dinner on a sweltering evening, this gazpacho is as easy to make as it is delicious. Plus, it’s vegan, gluten-free, and packed with nutrients, making it a crowd-pleaser for any gathering.
 

 This recipe is designed for simplicity—throw everything into a food processor, blend, chill, and serve. No cooking required! The result is a silky, flavorful soup that’s bursting with summer freshness. Whether you’re hosting a backyard barbecue or just craving something light and healthy, this gazpacho is your go-to. Let’s dive into the recipe and tips for making it your own.

Summer Gazpacho with a Hint of Basil

2 lbs. ripe red tomatoes, cored and roughly chopped
1 Melissa’s Anaheim pepper, cored, seeded, and roughly chopped
1 Melissa’s organic cucumber (about 8"), peeled and chopped
1 small mild onion, peeled and roughly chopped
1 clove garlic, peeled
1 sprig fresh basil (about 6 leaves)
2 t. sherry vinegar, plus more to taste
1½ t. kosher salt, plus more to taste
Pinch of smoked paprika
¼–⅓ c. extra-virgin olive oil, plus extra for drizzling
Optional: Ice water, for adjusting consistency

In the work bowl of a food processor, combine the tomatoes, Anaheim pepper, cucumber, onion, garlic, and basil sprig. Process until very smooth, about 1 minute, pausing to scrape down the sides with a rubber spatula as needed.
With the motor running, add the sherry vinegar, kosher salt, and smoked paprika. Slowly drizzle in ¼ cup olive oil until fully incorporated. Taste and adjust with more vinegar, salt, or olive oil if desired.

For a smoother texture, strain the mixture through a fine mesh strainer or food mill, pressing gently to extract the liquid. If you prefer a rustic texture with bits of vegetable pulp, skip this step.

Transfer the gazpacho to a large glass pitcher or bowl. Cover and refrigerate until very cold, at least 6 hours or overnight, to let the flavors meld.

Before serving, taste and adjust seasoning with additional salt or vinegar if needed. If the soup is too thick, stir in a few tablespoons of ice water to reach desired consistency. Serve in chilled bowls, cups, or glasses, over ice if preferred. Drizzle with a touch of olive oil for an elegant finish.

Store leftovers in an airtight container in the fridge for up to 3 days. Stir well before serving.

Pair with crusty bread, a sprinkle of fresh herbs, or a side of grilled shrimp for a complete meal.

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Creamy Curried Tomato Soup

 

Are you in the mood for something comforting, yet with a twist that will tantalize your taste buds? Let me introduce you to my Creamy Curried Tomato Soup. This recipe blends the classic comfort of tomato soup with the exotic flair of curry — adding a warm, spicy note that elevates this soup beyond the ordinary — creating a dish that's both familiar and adventurous. This soup can be a light starter or the star of a meal, perfect for any season but especially comforting during the cooler months.Creamy Curried Tomato Soup

1 T. butter
1 small yellow onion, chopped
1-2 t. curry powder, more or less to taste
1 28-oz. can crushed tomatoes
2 c. homemade chicken stock
1 c. heavy cream
Salt and freshly ground black pepper, to taste

Melt the butter in a 4-quart saucepan over medium heat. Add the chopped onion to the pan. Sauté until the onions are soft and translucent, about 4-5 minutes. Stir in curry powder; for about 30 seconds to release the flavors of the spice.

Pour in the crushed tomatoes and homemade chicken stock. Bring the mixture to a simmer. Let the soup simmer for about 15 minutes to allow the flavors to meld together.

Using an immersion blender, blend the soup directly in the pot until it reaches a smooth consistency. If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender, blend until smooth, and return to the pot.

Stir in 1 heavy cream. This will give your soup a rich, creamy texture. Season the soup with salt and pepper to taste. Remember, the amount of salt needed can vary based on the saltiness of your chicken stock, so taste as you go.

Garnish with a sprinkle of fresh cilantro or a dollop of sour cream, both of which can add an extra layer of flavor and visual appeal.

Serve with crusty bread or grilled cheese sandwiches for the ultimate comfort meal.

Despite its gourmet taste, this recipe is straightforward, making it accessible for cooks of all levels.

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Andalusian Gazpacho

Do you ever have recipes that you seem to favor over others, and that you make again and again? That’s how it used to be with gazpacho and me. I have always been an avid grower of tomatoes, peppers, and cucumbers, and there is nothing better when you’re overloaded with this kind of produce than a bowl of gazpacho. Over the last number of years, for whatever reason, I stopped making it. It wasn’t until I was paging through the lovely (and free) My French Country Home online magazine that I was introduced to it again, Andalusian style. I have always considered gazpacho to be a spoonful of summer, and with this recipe I have once again been proved right.

Andalusian Gazpacho

 6 ripe red tomatoes

2 small red peppers

1 cucumber

2 scallions

1 garlic clove

Generous ½ c. olive oil, extra 4 T. for serving

2 T. red wine vinegar

1 small glass water

2 drops Tabasco

Salt and freshly ground black pepper to taste

8 slices toasted bread, rubbed with fresh garlic

 Peel and seed tomatoes and peppers, saving one of the tomatoes and half of a bell pepper to decorate.

 Peel the cucumber saving a 2½” portion for later.

 Remove the roots from the scallions and set aside; peel the garlic.

 Place all of the ingredients into the work bowl of a food processor. Pulse to combine. Continue to pulse until desired texture is reached. Chill for one hour.

 In the meantime, dice the tomato, pepper half, remaining scallion, and cucumber chunk. After gazpacho has sufficiently chilled, ladle it into soup bowls, top it with the chopped vegetables, and serve with the garlic bread.

 Serves 4-6

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Fresh from the Garden Tomato Soup

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Considering the number of tomato plants that I have growing this year, I would have thought that I would’ve gotten a lot more tomatoes than I did. As it turned out, a couple of them were disappointingly determinant, so they are finished for the year. I decided to put those tomatoes to different use than I have in years past by making fresh tomato soup. I had never had fresh tomato soup prior to making it on my own, and if you find yourself in the same situation, you must give this a try. Other than a bit of chopping, there is really not much to this, considering the fabulously fresh, complex, and tasty results. My advice to you would be to double this recipe. This won’t last long.

Fresh from the Garden Tomato Soup

4 c. chopped fresh tomatoes

2 Melissa’s shallots, chopped

4 whole cloves

2 c. chicken broth

2 T. butter

2 T. flour

1 t. salt

2 t. white sugar

1 T. balsamic vinegar

¼ c. heavy cream

In a stockpot, over medium heat, combine the tomatoes, shallots, cloves, and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat, cool for 15 minutes, and run the mixture through a food mill into a large bowl. Discard skins, seeds, and other disjecta membra.

In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is golden brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then whisk in the rest. Season with sugar, salt, and vinegar, to taste. Stir in heavy cream. Serve warm.

Makes 4 starter servings, or 2 luncheon servings. Can be doubled.

Fresh Tomato Gazpacho

I had lunch with my aunt last week, and was lamenting the fact that I almost had more tomatoes than I could handle. Every day I was having some form of fresh tomato, and while I thoroughly enjoyed every dish I’d made with them, I was growing weary of tomatoes. She happened to mention a recipe for gazpacho that she enjoyed, that, it turned out, was conveniently located within the food-stained pages of one of my all-time favorite cookbooks, St. Louis Days St. Louis Nights. I looked it up, and, using it as a guideline, was off and running. Magnificent! I used a variety of toppings, and, depending upon my mood, used everything from chopped chives and chopped parsley, to homemade croutons and feta, to sour cream and pesto. You can’t mess this up; it is an excellent, tasty, and cooling way to start any meal.

Fresh Tomato Gazpacho

1 clove garlic, cut into quarters
1 Melissa’s shallot, peeled and quartered
½ fresh red or green bell pepper, cut in half
½ cucumber, peeled and quartered
4 large tomatoes, peeled and quartered
½ t. salt
¼ t. Melissa’s Lemon Pepper
1 T. good olive oil
3 T. red wine vinegar
1 c. Cucumber Dill Bloody Mary Mix

Place all ingredients as haphazardly as possible into the work bowl of a food processor. Blend until thoroughly combined, 10 to 15 seconds.

Chill and serve topped with the garnish of your choice. (Here I used sour cream, basil leaf, a small slice of cucumber, and ground Melissa's Red Hatch Chile Pecans.)

Serves 8 (Unless you’re me, and then it only serves one.)

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Pesto Cucumber-Avocado Soup

Remember last week when I told you to be sure to make the Lemon Basil Vinaigrette because you would need it again? If not, go back and look, I’ll wait. Here’s the reason that you need it, to add a wonderful fresh pesto taste to this delicious cold summer soup. There is nothing better on a hot day than a cup of cold soup, and this one is cooling, refreshing, loaded with nutrition, and lots of flavor. It’s like summer in a cup.

Pesto Cucumber-Avocado Soup

1 large, ripe avocado, peeled and pitted

1 large cucumber, unpeeled, and cut into large chunks

1½ c. homemade chicken stock (canned, if you must)

1 Melissa’s shallot, quartered

2½ T. fresh lemon juice

1 t. fresh lime juice

½ c. plain Greek yogurt

¼ c. Lemon Basil Vinaigrette

Pinch Kosher salt

Pinch red pepper flakes

Place avocado and cucumber into a large capacity food processor fitted with a metal blade, and process until smooth.  With machine running, gradually pour chicken stock through feeder tube; process until smooth.  Add shallots, citrus juices, yogurt, Lemon Basil Vinaigrette, and process until combined.  Season to taste with salt and pepper.  Chill for at least 2 hours (the longer the better). To serve, ladle into cups or bowls and top with basil chiffonade, croutons, or drizzles of the vinaigrette.

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Spicy Cucumber Avocado Soup

As you may, or may not, have noticed, I took a couple of days off. It was much needed R ‘n R. I did virtually nothing with the exception of reading (I have now finished my ninth book), stitching (I cannot tell you, because it would be far too embarrassing, how many works in progress I have.), and watching British cop shows. I enjoyed this time off much more than I should have.

I didn’t pay much attention to the deck garden, so when I went out today, I was shocked to see that I had seven cucumbers ready to be picked. I brought them in and decided I needed to come up with a variety of ways in which to use them. Cucumber sandwiches were in order, to be sure, as well as a cucumber salad, and this refreshing chilled Spicy Cucumber Avocado Soup. It’s make ahead, and only gets better with age; it is so delectable and refreshing. It was the perfect thing to enjoy, mid afternoon, on this 96° day. 

Spicy Cucumber Avocado Soup

1  avocado

1 cucumber, seeded, cut into 1/2-inch pieces

1 Melissa’s pickled jalapeño, seeded

1/4 cup diced red onion

1/2 cup fresh cilantro

1 (8-ounce) container plain yogurt

1/2 teaspoon cumin

1 teaspoon fresh lime juice

1 teaspoon salt, or to taste

1 cup small ice cubes

Place all ingredients into a food processor, and process until smooth and creamy.

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If you prefer you cumber so more dilly than spicy you will love this Chilled Cucumber Dill Soup.

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Gazpacho

I know I've talked about this before, but I feel it necessary to mention again, because it's something about which I am passionate. A while ago, someone asked me why I didn't store all of my recipes in a digital format. She really gave me the business for still having recipes that were handwritten, photocopied, printed, or taken directly from the newspaper. Frankly, I was shocked that a serious cook felt this way.

The reason I am not totally digital (and never will be) is because, as much as I do like current technologies, I also like the personal aspect of things, particularly when it comes to something as life shaping as food and dining.

Case in point: Last week I was flipping through a cookbook that Jim and I had put together during the 21 years of our marriage. It contained all kinds of recipes that we had tried and liked, along with notes written on each one reflecting changes that we’d made, how much we’d liked it, the improving changes that we would like to make in the future, and the date that it was served.

In the doing, I came across a recipe for Gazpacho. Jim had marked it "Made for Pattie 9/14/04, she loved it! "It did my heart good to see his handwriting on this recipe that he had made thirteen years prior, and, he's right, I did love it. Why I never made it again is anybody's guess but, I decided to wax nostalgic this past week, make use of the few homegrown tomatoes  that remain, and make it again. I liked it just as well as I obviously did in 2004! It's a good one, and I encourage you to try it.

Gazpacho
from the Time-Life Cooking of the World Series

2 medium-sized cucumbers, peeled and coarsely chopped
5 medium-size tomatoes, peeled and coarsely chopped
1 large onion, coarsely chopped
1 medium-size green pepper, seeded, and coarsely chopped
2 teaspoons finely chopped garlic
4 cups coarsely crumbled French or Italian bread, trimmed of crusts
4 cups cold water
1/4 cup red wine vinegar
4 teaspoons salt
4 tablespoons olive oil
1 tablespoon tomato paste

In a deep bowl, combine the coarsely chopped cucumbers, tomatoes, onion, green pepper, garlic, and crumbled bread, and mix together thoroughly. Then stir in the water, vinegar, and salt. Layer the mixture, about 2 cups at a time, into the jar of a blender and blend at high speed for one minute, or until reduced to a smooth purée. Pour the purée into a bowl and with a whisk beat in the olive oil and tomato paste.

Cover the bowl tightly with foil or plastic wrap and refrigerate for at least two hours, or until thoroughly chilled. Just before serving, whisk or stir the soup to recombine it. Then ladle it into a large, chilled terrain or individual soup plates.

NOTE: Above are the directions that appeared in the original recipe. I made it much easier on myself, and threw everything into the food processor with the exception of the olive oil. I pulsed until it was thoroughly combined, and then, with the food processor running, drizzled the olive oil through the top of the food processor keeping it running for the duration. That was it. The soup was finished.

Garnish as you like. I used a few slices of Hearts of Palm, two cilantro leaves, and a trio of capers.

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Sweet Red Pepper and Smoked Gouda Bisque

This past week a friend and I had planned a little outing to historic Main Street in downtown Saint Charles, MO. It's always a fun day of shopping, wandering, sightseeing, and eating. We had planned on dining al fresco at a well-reviewed cafe that neither of us had patronized before, and we were both looking forward to it.Mother Nature had other ideas, and our pick day of the week turned misty and cold, so we ended up eating Mexican food elsewhere. No problem!  I can eat Mexican a couple of times a week, but I had been looking so forward to the signature, and highly praised Red Pepper Gouda Soup at the restaurant that was our original choice. Rummaging through the fridge, I decided that I had all of the ingredients to make a version my own. I have no idea how this compares to that offered by the restaurant, but I was plenty pleased.

 I found it equally good hot, warm, or cold.  It takes to many toppings such as croutons, additional grated Gouda, popcorn (yep!), or a swirl of pesto or sour cream. It also enhances a grilled cheese sandwich, strategically dipped. I think this may become my “go to” soup of the summer.

Sweet Red Pepper and Smoked Gouda Bisque

1 tablespoon unsalted butter

1/2 onion, chopped

2 garlic cloves, minced

1-1/2 teaspoons granulated sugar

1 jar Melissa’s Fire Roasted Sweet Red Bell Peppers, drained and chopped

1-1/2 cups homemade chicken stock

1/3 cup heavy cream

Pinch of freshly ground black pepper

1 cup grated smoked Gouda cheese

Melt the butter in a medium saucepan over medium heat. Add onion and garlic to the butter and saute for 15 to 20 minutes or until tender. Stir in sugar and peppers, and heat through.

Slowly pour in the chicken stock, stirring to combine. Reduce heat to medium-low and simmer for 30 minutes.

Transfer to a blender or food processor, and puree until smooth.  Return the mixture to the saucepan.  Stir in the heavy cream, black pepper, and cheese, and heat through until cheese melts, about 5 to 10 minutes.

Serve warm or cold.

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