The Sweet Side Of Gazpacho: 6 Irresistible Dessert Gazpacho Delights to Try

Many of you might enjoy a bowl of hot soup and find solace on cold-wintry evenings, after long work weeks. But have you tried your soup cold, and for dessert instead of mains?

Introduction:

Many of you might enjoy a bowl of hot soup and find solace on cold-wintry evenings, after long work weeks, or simply when you feel like a light lunch or dinner on hot days, especially during the summer season. But have you tried your soup cold, and for dessert instead of mains? Dessert gazpachos are making the rounds lately and are soup-like desserts that are sweet, include fruits, ice cream, and are served like a cold soup, which is called gazpacho in Spain.

Gazpacho, a chilled vegetable soup hailing from Spanish cuisine, has long been a favorite for its refreshing qualities, especially during the hot summer months. Traditionally served as a savory dish, gazpacho has evolved, and today we delve into the sweet side of this iconic soup, exploring dessert gazpachos that offer a unique and delightful twist to the culinary experience.

The Origins of Gazpacho:

Rooted in the region of Andalusia, Spain, gazpacho has a rich history that dates back to times when it was likely a humble fare for peasants, laborers, or shepherds. Originally made with soaked bread, vinegar, and water, today's gazpacho has transformed into a cold vegetable soup, often featuring tomatoes as a base. Modern recipes may include ingredients like eggs, cucumber, bell pepper, or even a sweeter variation with an almond base and fruits like grapes. Gazpacho is now celebrated not just as a soup but as a dessert too. In fact, National Gazpacho Day, celebrated in December, pays homage to this beloved dish, showcasing its cultural significance and the joy it brings to gatherings and tables.

Dessert Gazpachos: A Sweet Symphony:

The concept of dessert gazpachos introduces a delightful and unexpected twist to this traditional dish. Dessert gazpachos are cold and sweet variations of the savory soup, often featuring a medley of fruits in different combinations and textures. The maceration of mixed berries, served with ice cream or topped with marinated or stewed fruits, makes a dessert gazpacho a must-try for several reasons.

Firstly, it offers a unique and refreshing twist to traditional gazpacho, transforming a savory soup into a sweet dessert. Moreover, dessert gazpacho provides a light and satisfying conclusion to a meal, making it an ideal option for those who prefer a sweet treat without the heaviness of traditional desserts. The chilled nature of gazpacho also makes it a perfect choice, especially during warm weather, offering a refreshing and cooling sensation.

Five Must-Try Dessert Gazpachos:

Here are the six unique gazpachos that are unique and are worth a try:

1) Blueberry Gazpacho with Lemon and Mint:

This innovative twist on gazpacho, perfect as a first course or a summer dessert, combines dark purple seedless grapes, fresh blueberries, white grape juice, honey, grated lemon rind, and fresh lemon juice. Processed until smooth, strained, and chilled, the soup is garnished with mint leaves for added freshness. A unique blend of flavors and textures, it's a must-try for those seeking a delightful and unexpected dessert experience.

Ingredients:

• 1-pound dark purple seedless grapes
• 12 ounces fresh blueberries
• ½ cup white grape juice
• 2 tablespoons honey
• 2 teaspoons grated lemon rind
• 2 tablespoons fresh lemon juice
• ¼ teaspoon salt
• Small fresh mint leaves (optional)

Instructions:

• Remove stems from grapes, rinse, and pat dry.
• Place grapes and blueberries in a 4-quart saucepan.
• Add grape juice and honey; bring to a boil, then simmer for 15 minutes.
• Remove from heat, let stand for 10 minutes, then process in a food processor until almost smooth. Strain and discard solids.
• Chill for 2 hours, then stir in lemon rind, juice, and salt.
• Ladle about 1/2 cup into each chilled bowl; garnish with mint and additional lemon rind if desired.

2) Coconut and Berry Gazpacho:

Blending strawberries, gooseberries, blueberries, cucumber, and tender coconut water, this refreshing gazpacho is combined with honey, orange juice, and a hint of lime. Served chilled, garnished with chives and berries, it offers a delightful treat for the season, showcasing the versatility of gazpacho beyond traditional savory options.

Ingredients:

• 7 ounces strawberries
• 7 ounces gooseberries
• 7 ounces blueberries
• 1 tablespoon honey
• ¾ cup orange juice
• 2 tablespoons cucumber, chopped
• 1 tablespoon lemon juice
• 1 teaspoon mint leaves
• 2 cups tender coconut water
• 2 teaspoons extra virgin olive oil (for drizzling)
• Salt and pepper (crushed) to taste

Instructions:

• In a blender, combine berries, cucumber, and tender coconut water; puree until smooth.
• Add lemon juice, orange juice, mint, and honey; blend to combine.
• Season with salt and pepper.
• Serve chilled, garnished with chives and berries.

3) Chilled Pineapple Gazpacho:

Featuring underripe pineapple, red bell pepper, cucumber, red onion, serrano chili, cilantro, lime juice, and sea salt, this intensely flavored soup is a sweet twist on traditional gazpacho. Best made with fresh pineapple juice, it's a tropical and vibrant dessert option, perfect for warm days.

Ingredients:

• 1 slightly underripe pineapple
• ½ cup peeled, diced red bell pepper (1/4-in. pieces)
• ½ cup peeled, seeded, diced cucumber (1/4-in. pieces)
• ¼ cup finely chopped, rinsed red onion
• ¼ to 1/2 serrano chile, seeded if you like (for less heat), and minced
• 1 tablespoon chopped cilantro, plus some leaves for garnish
• 1 to 2 tbsp. fresh lime juice
• About 1/2 tsp. sea salt

Instructions:

• Juice the underripe pineapple.
• Combine pineapple juice, red bell pepper, cucumber, red onion, serrano chile, cilantro, lime juice, and sea salt.
• Chill before serving, adding garnish as desired.

4) Mixed Berry Gazpacho with Basil:

A unique dessert gazpacho combining berries, cucumber, and tender coconut water, this sweet option is a perfect end to summer suppers. Topped with a scoop of vanilla ice cream, it showcases the delightful interplay of sweet and savory elements, making it a restaurant-quality dish.

Ingredients:

• 2 cups mixed berries (strawberries, blueberries, raspberries)
• 1 cucumber
• 2 cups tender coconut water
• Vanilla ice cream
• Fresh basil leaves
• Black pepper (optional)
• Olive oil (optional)

Instructions:

• In a blender, combine 2 cups of mixed berries, peeled cucumber, and tender coconut water. Blend until smooth.
• Add fresh basil leaves and black pepper for savory elements. Blend to incorporate.
• Serve the gazpacho chilled, and top each serving with a scoop of vanilla ice cream.
• For added richness, optionally drizzle with olive oil.

5) Watermelon Dessert Gazpacho:

Using mangoes and agave instead of traditional ingredients, this dessert gazpacho is a refreshing summer classic. Featuring a watermelon base, it offers a sweet and tangy flavor profile, enhanced by the addition of sparkling wine or champagne for an adult-friendly twist.

Ingredients:

• 6 cups cubed seeded watermelon
• 2 English cucumbers (hothouse style), chopped
• 2 red bell peppers, chopped
• 1 onion, chopped
• ½ jalapeno pepper, finely chopped
• ¼ cup lemon juice
• 2 tablespoons olive oil
• 3 tablespoons chopped fresh mint
• 2 tablespoons minced fresh ginger
• 3 tablespoons honey
• ½ cup pineapple juice
• 20 small mint leaves

Directions:

• Set aside 20 small pieces of watermelon for garnish.
• In batches, combine the remaining watermelon, cucumbers, red bell peppers, onion, jalapeno pepper, lemon juice, olive oil, 3 tablespoons of fresh mint, ginger, honey, and pineapple juice in a blender. Blend each batch for about 30 seconds, ensuring a well-blended yet textured mixture.
• Pour the blended mixture into a large pitcher or bowl and refrigerate for 1 hour.
• Serve the gazpacho in bowls, garnishing each bowl with a couple of chunks of the reserved watermelon and 2 small mint leaves.