Gazpacho Flight
Enjoy summer like a Spaniard with this Gazpacho Flight, and let its irresistible flavor captivate your senses. Our main ingredient for this recipe is the versatile GOYA® Extra Virgin Olive Oil, which enlivens these versions, delighting the most demanding tastebuds. This flight features the classic Salmorejo, with a creamy touch and chunks of crunchy serrano ham; Creamy Pumpkin Soup, served with a touch of toasted seeds; and lastly, a refreshing Watermelon Gazpacho, with a light and fruity flavor. Serve them in small portions or “chupitos” (shots), as they’re known in Spain, and make them part of your tapas menu on hot summer days.
Total Time
49m
(plus chilling time)
Prep Time:30m
Cook Time:19m
Yields:12 Servings
Ingredients
For Salmorejo
2 lbs.
ripe plum tomatoes, halved and seeded
5 ounces
stale bread, cut into cubes
½ cup
water
2 tbsp.
2 tsp.
⅓ cup
GOYA® Extra Virgin Olive Oil, plus more for garnish
GOYA® Sea Salt, to taste
GOYA® Ground Black Pepper, to taste
4
hard-boiled eggs, peeled and chopped
8 oz.
thinly sliced serrano ham, crisped and broken into bite-sized pieces (see tip)
For Crema de Calabaza
2 tbsp.
GOYA® Extra Virgin Olive Oil, plus more for garnish
½ cup
chopped yellow onions
½ cup
chopped yellow bell pepper
1½ lbs.
peeled, seeded and cubed butternut squash or pumpkin
½ lb.
peeled and cubed russet potatoes
1 tbsp.
3 cups
low-sodium vegetable broth
GOYA® Sea Salt, to taste
GOYA® Ground Black Pepper, to taste
½ cup
toasted pumpkin seeds
For Watermelon Gazpacho
3 cups
1-inch diced seedless watermelon, plus 1 cup ¼-inch diced seedless watermelon, for garnish
4
plum tomatoes, halved and seeded
½
large cucumber, peeled, seeded and roughly chopped (about 1 cup), plus ½ cucumber, unpeeled and cut into ¼-inch pieces, for garnish
2 cups
chopped red bell pepper
1 tbsp.
GOYA® Sea Salt, to taste
GOYA® Ground Black Pepper, to taste
GOYA® Extra Virgin Olive Oil, for garnish
Directions
Step 1
<p><strong>For Salmorejo:</strong> In a blender, purée the tomatoes, bread, water, vinegar, and garlic until completely smooth. With the blender running, slowly stream in the oil to emulsify the mixture until the soup is thick and creamy. Season to taste with salt and pepper. Transfer to an airtight container and refrigerate for at least 1 hour, or up to 2 days, to chill and allow the flavors to develop. To serve, divide the soup among large shot glasses. Drizzle with a bit of olive oil and garnish with chopped hard-boiled eggs and crispy ham (see tip below).</p>
Step 2
<p><strong>For Crema de Calabaza:</strong> Heat oil in large heavy-bottom pot over medium heat. Add onions and peppers and cook, stirring occasionally, until tender, about 3-4 minutes. Add butternut squash and potatoes and cook for 3-4 minutes. Stir in garlic, and cook until fragrant, for about 30 seconds. Add broth and bring to a boil. Reduce heat to medium-low and simmer, covered, until butternut squash is tender, about 15 minutes.</p>
Step 3
<p>Transfer the soup to a blender and purée until smooth, about 1 minute. Season with salt and pepper to taste. Refrigerate in an airtight container for at least 2 hours, or up to 2 days, until well chilled. To serve, divide the soup among large shot glasses. Drizzle with a touch of oil and garnish with pumpkin seeds.</p>
Step 4
<p><strong>For Watermelon Gazpacho:</strong> In a blender, purée the 1-inch diced watermelon, tomatoes, peeled cucumber, bell pepper, and vinegar until smooth. Season with salt and pepper to taste. Transfer to an airtight container and refrigerate for at least 1 hour, or up to 2 days, until well chilled. To serve, divide the soup among large shot glasses. Drizzle with a bit of oil and garnish with 1/4-inch diced watermelon and the reserved 1/4-inch diced cucumber.</p> <p> </p> <p><strong>Tip for Crispy Serrano Ham:</strong> Heat a large skillet over medium heat. Working in batches, add the Serrano ham and cook for 1–2 minutes per side, or until golden brown and crisp.</p>
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Gazpacho Flight
Prep Time: 30m
Total time: 49m
Yields: 12 Servings
<p>Enjoy summer like a Spaniard with this <em>Gazpacho Flight</em>, and let its irresistible flavor captivate your senses. Our main ingredient for this recipe is the versatile GOYA® <a href="https://www.goya.com/en/products/extra-virgin-olive-oil/">Extra Virgin Olive Oil</a>, which enlivens these versions, delighting the most demanding tastebuds. This flight features the classic <em>Salmorejo</em>, with a creamy touch and chunks of crunchy <em>serrano </em>ham; <em>Creamy Pumpkin Soup</em>, served with a touch of toasted seeds; and lastly, a refreshing <em>Watermelon Gazpacho</em>, with a light and fruity flavor. Serve them in small portions or “<em>chupitos</em>” (shots), as they’re known in Spain, and make them part of your tapas menu on hot summer days.</p>
Ingredients
For Salmorejo
2 lbs.
ripe plum tomatoes, halved and seeded
5 ounces
stale bread, cut into cubes
½ cup
water
2 tbsp.
2 tsp.
⅓ cup
GOYA® Extra Virgin Olive Oil, plus more for garnish
GOYA® Sea Salt, to taste
GOYA® Ground Black Pepper, to taste
4
hard-boiled eggs, peeled and chopped
8 oz.
thinly sliced serrano ham, crisped and broken into bite-sized pieces (see tip)
For Crema de Calabaza
2 tbsp.
GOYA® Extra Virgin Olive Oil, plus more for garnish
½ cup
chopped yellow onions
½ cup
chopped yellow bell pepper
1½ lbs.
peeled, seeded and cubed butternut squash or pumpkin
½ lb.
peeled and cubed russet potatoes
1 tbsp.
3 cups
low-sodium vegetable broth
GOYA® Sea Salt, to taste
GOYA® Ground Black Pepper, to taste
½ cup
toasted pumpkin seeds
For Watermelon Gazpacho
3 cups
1-inch diced seedless watermelon, plus 1 cup ¼-inch diced seedless watermelon, for garnish
4
plum tomatoes, halved and seeded
½
large cucumber, peeled, seeded and roughly chopped (about 1 cup), plus ½ cucumber, unpeeled and cut into ¼-inch pieces, for garnish
2 cups
chopped red bell pepper
1 tbsp.
GOYA® Sea Salt, to taste
GOYA® Ground Black Pepper, to taste
GOYA® Extra Virgin Olive Oil, for garnish
Directions
Step 1
<p><strong>For Salmorejo:</strong> In a blender, purée the tomatoes, bread, water, vinegar, and garlic until completely smooth. With the blender running, slowly stream in the oil to emulsify the mixture until the soup is thick and creamy. Season to taste with salt and pepper. Transfer to an airtight container and refrigerate for at least 1 hour, or up to 2 days, to chill and allow the flavors to develop. To serve, divide the soup among large shot glasses. Drizzle with a bit of olive oil and garnish with chopped hard-boiled eggs and crispy ham (see tip below).</p>
Step 2
<p><strong>For Crema de Calabaza:</strong> Heat oil in large heavy-bottom pot over medium heat. Add onions and peppers and cook, stirring occasionally, until tender, about 3-4 minutes. Add butternut squash and potatoes and cook for 3-4 minutes. Stir in garlic, and cook until fragrant, for about 30 seconds. Add broth and bring to a boil. Reduce heat to medium-low and simmer, covered, until butternut squash is tender, about 15 minutes.</p>
Step 3
<p>Transfer the soup to a blender and purée until smooth, about 1 minute. Season with salt and pepper to taste. Refrigerate in an airtight container for at least 2 hours, or up to 2 days, until well chilled. To serve, divide the soup among large shot glasses. Drizzle with a touch of oil and garnish with pumpkin seeds.</p>
Step 4
<p><strong>For Watermelon Gazpacho:</strong> In a blender, purée the 1-inch diced watermelon, tomatoes, peeled cucumber, bell pepper, and vinegar until smooth. Season with salt and pepper to taste. Transfer to an airtight container and refrigerate for at least 1 hour, or up to 2 days, until well chilled. To serve, divide the soup among large shot glasses. Drizzle with a bit of oil and garnish with 1/4-inch diced watermelon and the reserved 1/4-inch diced cucumber.</p> <p> </p> <p><strong>Tip for Crispy Serrano Ham:</strong> Heat a large skillet over medium heat. Working in batches, add the Serrano ham and cook for 1–2 minutes per side, or until golden brown and crisp.</p>
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