Garnishes
See below for a laundry list of great garnishes
A gazpacho is a (usually) smooth (usually) cold (usually) vegetable soup. Basically you will blend your veggies, remove the foam, and then run through a food mill to make a very smooth soup.
Garnishes to be put on top at the discretion of the diner are almost a requirement. Below are some options for bowls of garnish.
- Gazpacho Andalucia
- A traditional Spanish gazpacho with tomato, cucumber and bread
- Mabry’s Gazpacho
- A spicy gazpacho using pasilla pepper and hot sauce
- Tomato Gazpacho
- An easy make-ahead gazpacho. Not too spicy
- Dahl Restaurant Gazpacho
- A modified recipe of a really great gazpacho
- Fridge Gazpacho
- An all-veggie gazpach customizable to your own taste
- Gazpacho Michoacano
- A chunky gazpacho traditional to Michoacan, Mexico
- Chilled Strawberry Gazpacho
- A pretty dessert gazpacho
- Rachel’s Red Gazpacho
- Notes sketched from a Rachel Ray broadcast
- Golden Gazpacho 1
- A chunk gazpacho mostly golden, rather than red
- Gazpacho Ciudad
- More like what you would get city center, rather than in smaller towns
Great Garnishes
- Basil chiffonade
- Bell Pepper – Green, red or orange – Raw, peeled, and diced
- Chives – Fresh and cut into small pieces – greens and whites separated
- Cilantro – Chopped with the stems included
- Croutons – Make your own – toss in EVOO and spices, then bake
- Cucumber – Seeds removed and diced small
- Dill – Chopped
- Grandpa’s Thunder Powder
- Lime or Lemon Zest
- Onion – White – Vadallia – Cut very small, and then rinsed to remove the strong acid taste
- Onion – Red – Cut very small, and then rinsed
- Parsley – Chopped with the stems removed
- Tomato – Blanched and skin removed, then diced
- Sour cream
- Spearmint
- Strawberry
- Tabasco, Choloula or salsa
