3 MUST-TRY Gazpacho recipes for the summer

Hi friend, in this video we dive into the world of Gazpacho together. As much as I love the classic tomato Gazpacho (see recipe below), there are so many amazing alternatives I had to share with you. The video includes three delicious recipes. First, a Mexican Tomatillo Gazpacho second, a highly spicy Pink Radish Gazpacho and third, a super green herbal Gazpacho. Plus, in case you have yellow tomatoes to use up, below you can also find the link for my favorite yellow Gazpacho.

With love, Karo
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Video link Pink Radish Gazpacho:

Video link Green Gazpacho:

Video link Mexican Gazpacho:

Video link Yellow Gazpacho

Video link 2 Yellow Gazpacho

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Green Mexican Gazpacho
Yield: 4-5 portions
Ingredients:
* 800g tomatillos (Mexican green tomatoes; can be canned)*
* 1/2 green bell peppers
* 1 cucumber (seeds and peel removed)
* 1 clove of garlic
* 1/2 large white onion
* 40g salted tortilla chips
* 2-3 tbsp olive oil
* 1/2 green chili (seeds removed optionally)
* Juice of 1 lime
* 3/4 tsp salt
* 1/2 bunch coriander
For garnish 1 ripe avocado, fresh cilantro and red onions (optional)
Preparation:
1. Rinse and strain the tomatillos thoroughly. This step is particularly important if you use canned tomatillos.
2. Roast the onion, bell pepper & tomatillos on a large frying pan.
3. Next, add the onions, bell pepper and tomatillos to the blender. Add the cucumber, and garlic in large chunks. Finally, add the tortilla chips and coriander and mix well until the mixture is slightly thick and homogeneous.
4. Now season with salt and olive oil.
5. To cool, either add a few ice cubes or cold water. Place the mixture in a bowl and place in the fridge until very cold.
4. Serve garnished with diced avocado, fresh coriander, strips of red onion and a few drops of olive oil. Bon appetit!

*WERBUNG/ ad: The ingredients I used in this recipe are from my favorite Mexican importer here in Germany. I work with them on a regular basis. The team is super nice and I can only recommend their products.
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Pink Radish Gazpacho
Yield: 4-5 portions
Ingredients:
- 350g cucumber
- 120g stale bread (toasted on a hot pan with olive oil)
- 1/2 garlic clove (roasted on pan with bread)
- 1/2 white onion (roasted on pan with bread)
- 180g radish + additional for garnish
- 120g red bell pepper
- 50g soaked cashews
- 50g cooked beet root
- 500ml water
- ice as needed
- 1-2 additional Tbsp olive oil

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Classic Red Gazpacho 
Yield: 4-5 portions
Ingredients:
* 150g toasted bread (+ 1 Tbsp olive oil)
* 1kg fresh tomatoes
* 2 red bell pepper (roughly 300g) 
* 450g cucumber (seeds removed)
* 1 red Zwiebel (roughly 75g)
* 1 garlic clove (roughly 7g)
* 80ml high quality olive oil
* 20g vinegar (ex. 10g apple cider + 10g white balsamic vinegar)
* 6g salt
* Pepper to taste
Optional toppings:
* Leftover breadcrumbs
* Roasted black soy beans
* Fresh basil
* Cucumber and tomato cubes 

Preparation:
1. Soak the tomatoes in boiling water for about 5 minutes. Then, carefully peel off the skin. Deseed the skinned tomatoes and place in a large bowl.
2. Peel the cucumber, remove the seeds and add to the tomatoes.
3. Cut the onion, pepper and garlic into small pieces and add to the other vegetables. Chop the bread into small pieces and fold into the vegetables. Pour olive oil, vinegar, salt and pepper over it and leave in the fridge for at least 1 hour.
4. Put all the ingredients in a high-speed blender and blend until you get a creamy gazpacho. Depending on the desired liquid and temperature, add ice cubes or cold water.
5. Transfer to a serving bowl, garnish with your choice of toppings and enjoy.

____ #gazpacho

🌵Bakd&Raw links**

**Advertisement. All brands mentioned in the video are brands I love. I work with some of them on a regular basis. However, this video is NOT sponsored.