Gazpacho: Let me count the ways!

While we're still enjoying peak tomato-- and other produce -- season, let's not forget the pleasures of a well made cold, spicy soup. Gazpacho also is a veggie plate in a bowl and super healthy. Traditional recipes often use bread as an ingredient in the blended soup, but there are many other ways to make it.
I was reminded of the versatility of gazpacho by this article in the Health section of the Times last week, which has links to a variety of riffs on this summer standby, most made in a blender but others just chopped veggies in some kind of juice -- or the veggies' own juices.

Included are such delights as Chipotle Gazpacho; Tomatillo, Tomato and Avocado Gazpacho; and Blender Gazpacho with Celery, Carrot, Cucumber and Red Pepper ("essentially a tangy, pungent vegetable smoothie").
Here's one of the recipes!

RECIPE: BEET AND TOMATO GAZPACHO

Ingredients:

2 slices red or white onion

1 large beet (about 6 ounces), roasted

1 small (6 ounces) cucumber or 1/2 long European cucumber peeled and coarsely chopped

2 pounds ripe tomatoes, quartered

2 sticks celery, coarsely chopped

2 large garlic cloves, halved, green germs removed

2 tablespoons sherry vinegar, plus a little extra for the onion

3 tablespoons extra virgin olive oil

Salt to taste

1/2 to 1 cup ice water

For garnish:

1/2 cup diced cucumber

Slivered fresh mint leaves

Instructions:

1. Put the onion slices in a bowl, cover with cold water and add a few drops of vinegar. Let sit for 5 minutes while you prepare the remaining ingredients. Drain and rinse with cold water. Cut in half or into smaller pieces.

2. Working in two batches, blend all of the ingredients except the garnishes in a blender for 2 minutes or longer, until smooth and frothy. Transfer to a bowl or container (a metal bowl is the most efficient for chilling), thin out with more water if desired, and chill for at least 2 hours before eating. Garnish each bowl or glass with diced cucumber and slivered fresh mint leaves.

Yield: Serves 6

Cantaloupe Caprese

Tomato-and-mozzarella salad (caprese) is one of the simple pleasures of summer. This week, I added cubes of cantaloupe and we loved the sweet flavor boost. With a minimum of oil -- actually, I didn't add any -- it was a low-calorie delight.

Recipe: Cantaloupe Caprese
Serves 4

Ingredients:
3-4 large heirloom tomatoes, any variety, cut into wedges (I like a mix of varieties)
1 cup, more or less, fresh mozzarella cubes
2 cups cantaloupe cubes
2 T chopped basil, or mint, or a mix of both
2 T good quality balsamic vinegar
Drizzle of olive oil, to taste
Salt and freshly ground black pepper, to taste

Instructions:
In a large bowl, gently stir the tomatoes, cheese cubes and cantaloupe. Sprinkle the basil on top, then the other ingredients. Toss gently and serve immediately.

Note: You can refrigerate the salad for a couple of hours if you need to, but tomatoes are never as good once they've been refrigerated. The whole thing tastes best at room temperature!