Gazpacho, 12 Ways

GREEN GAZPACHOS

• Avocado and Pea
  2 avocados, 2 cups cooked fresh or frozen peas, 2 tablespoons olive oil, 3 tablespoons lemon juice, 2 1 / 2 cups water, salt, and pepper. Serve smooth. Garnishes: chopped fresh mint and freshly grated Parmesan.
• Cucumber, Grape, and Hazelnut
  2 cucumbers, 1 pound green grapes, 1 thick bread slice, 1/3 cup hazelnuts, 2 to 3 tablespoons olive oil, 2 tablespoons sherry vinegar, 1 small shallot, 1 cup water, salt, and pepper. Serve smooth. Garnish: drizzle of olive oil.
• Kale and Olive
  Sauté 2 bunches chopped kale in olive oil until soft; cool. Combine with 2 cucumbers, 1 / 4 cup green olives, 2 bread slices, 1/4 cup olive oil, 2 tablespoons red-wine vinegar, 2 cups water, a pinch of hot red chile flakes, and pepper. Serve smooth. Garnish: Parmesan.
• Thai Melon
  2 pounds honeydew, peeled, seeded, and cubed; 1 cucumber, 2 thick bread slices, 2 tablespoons olive oil, 1 tablespoon fish sauce, 2 tablespoons lime juice, 1 small shallot, 1 cup water, and pepper. Garnishes: chopped Thai basil, fresh cilantro, and mint.
• Tomatillo, Avocado, and Orange
  Grill or broil 1 1 / 2 pounds tomatillos until lightly charred. Chop and combine with 2 avocados, 2 thick bread slices, 2 tablespoons olive oil, 1 / 4 cup orange juice, 1 1 / 2 cups water, salt, and pepper. Garnishes: corn kernels and cayenne.
• Zucchini and Herb
  Sauté 2 1/2 pounds chopped zucchini in butter until tender, 15 minutes; cool. Combine with 1 thick bread slice; 1/4 cup each fresh basil, parsley, and mint; 2 tablespoons olive oil; 3 tablespoons lemon juice; 1 cup water; and salt and pepper. Garnish: pine nuts.

RED GAZPACHOS

• Classic Gazpacho
  2 pounds ripe tomatoes; 1 cucumber; 1/2 yellow bell pepper; 2 thick bread slices; 1/4 cup olive oil; 2 tablespoons red-wine vinegar; 1 garlic clove; 1 cup water; salt and pepper. Garnish: drizzle of olive oil.
• Tomato and Soy
  2 pounds ripe tomatoes, 1 cucumber, 1/4 cup fresh cilantro, 2 thick bread slices, 2 tablespoons sesame oil, 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 cup water, and pepper. Garnishes: chopped scallions and toasted sesame seeds.
• Tomato, Strawberry, and Basil
  1 pound ripe tomatoes, 1 pound strawberries, 1 cucumber, 2 bread slices, 1/4 cup olive oil, 1 tablespoon balsamic vinegar, 1 tablespoon lemon juice, 1 garlic clove, 1 cup water, salt, and pepper. Garnishes: chopped basil and Parmesan.
• Romesco Style
  1 1 / 2 pounds ripe tomatoes, 1/2 pound roasted red peppers, 1 thick bread slice, 1/3 cup roasted almonds, 1/4 cup olive oil, 2 tablespoons sherry vinegar, 1 garlic clove, 1 cup water, and salt and pepper. Serve smooth. Garnishes: chopped parsley and olive oil.
• Grilled Gazpacho
  Rub 1 1/2 pounds tomatoes, 1 red onion, sliced into rounds, 1 halved zucchini, and 2 bread slices with olive oil; grill until lightly charred. Combine with 3 tablespoons olive oil, 1 tablespoon red wine vinegar, 1 garlic clove, and 1 cup water. Garnishes: parsley and olive oil.
• Tomato and Radish
  1 1/2 pounds ripe tomatoes, 1/2 pound radishes, 1 cucumber, 3 corn tortillas (toasted or fried until crisp), 1/4 cup neutral oil, 2 tablespoons lime juice, a dash of hot sauce, 1 garlic clove, 1 cup water, salt, and pepper. Serve chunky. Garnishes: chopped onion, cilantro, queso fresco.