Soup lovers need a warm-weather option, right? That's where our Fresh Summer Coconut Gazpacho comes in. This bright, refreshing, flavorful gazpacho is perfect poolside or at a summer barbecue on the longest of days. The coconut water from Harmless Harvest adds just a touch of mellow sweetness, which helps balance out the acidity of the tomatoes.
How to Make Fresh Summer Coconut Gazpacho Recipe
What You'll Need:
1 cup (8.7 oz) Harmless Harvest organic coconut water
- 1½ lbs ripe tomatoes
- ½ lb (1 medium) cucumber, peeled and seeded
- 1 large red bell pepper
- ¼ medium sweet onion
- 1 large clove garlic
- 1 Tablespoon sherry vinegar
- 2 teaspoons kosher salt, or to taste
- Black pepper, to taste
- ¼ cup extra virgin olive oil
- Fresh basil, for garnish
How to Make:
- Halve your tomatoes. Cut the peeled and seeded cucumber into large chunks. Cut the bell pepper into large chunks. Dice the onion. Mince the garlic.
- Add the Harmless Harvest organic coconut water, tomatoes, bell pepper, onion, garlic, sherry vinegar, and kosher salt, and black pepper to a blender or food processor. Blend until very smooth. Add the olive oil and blend until just incorporated.
- Refrigerate the gazpacho for 3-4 hours prior to serving. If any separation occurs, just whisk the gazpacho prior to serving.
- Serve cold, topped with fresh basil, a drizzle of olive oil, freshly ground black pepper, and additional finely chopped cucumber and tomato if desired.
Ahhhh, so fresh. Enjoy!
Where does gazpacho come from?
Gazpacho originates from the southern regions of the Iberian Peninsula, specifically Andalusia in Spain. It is a dish with ancient roots, mentioned in Greek and Roman literature, and has evolved over time, especially after the introduction of New World ingredients like tomatoes and green peppers in the 16th century. The dish is particularly popular in Spain and Portugal, especially during the hot summer months, as it is served cold and is very refreshing.
Are there other cold soups besides gazpacho?
Yes, there are several other types of cold soups besides gazpacho.
Here are a few examples:
- Vichyssoise: This is a classic French soup made from pureed leeks, onions, potatoes, cream, and chicken stock. It is traditionally served cold.
- Chilled Cucumber Soup: This soup is often made with cucumbers, yogurt, and fresh herbs. It's a refreshing option for hot summer days.
- Salmorejo: This is a Spanish soup similar to gazpacho, but it's creamier and thicker due to the addition of bread and cooked egg yolks.
- Chilled Corn Soup: This soup is made with fresh corn and can be served with a variety of garnishes.
- Chilled Avocado Soup: This soup typically combines ripe avocados with broth, cream, and various seasonings.
- Chilled Ramen with Soy Milk and Chili Oil: This is a unique cold soup that combines the flavors of ramen noodles with the creaminess of soy milk and the heat of chili oil.
- Cold Mango and Rum Soup: This is a sweet and creamy soup made with ripe mangoes and a splash of rum. Try making this soup with Harmless Harvest mango flavored coconut water for a special twist.
What’s another dish that uses coconut water?
Coconut Water Rice is a straightforward and flavorful dish that uses coconut water to cook rice, providing a unique twist to the standard rice preparation. The recipe involves cooking long-grain rice in coconut water, with the addition of salt and olive oil, resulting in a fluffy and aromatic side dish. If you enjoy our coconut gazpacho recipe, this is another great dish to try where you can also use Harmless Harvest organic coconut water. Bon appétit.