Gazpacho Flight

Name: Gazpacho Flight
Prep time: 30M
Total time: 49M
Yield: 12 Servings
Cuisine: Spain
Ingredients: 2 lbs. ripe plum tomatoes, halved and seeded; 5 ounces stale bread, cut into cubes; ½ cup water; 2 tbsp. Sherry Vinegar; 2 tsp. Minced Garlic; ⅓ cup Extra Virgin Olive Oil; Sea Salt; Ground Black Pepper; 4 hard-boiled eggs, peeled and chopped; 8 oz. thinly sliced serrano ham, crisped and broken into bite-sized pieces (see tip); 2 tbsp. Extra Virgin Olive Oil; 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. Minced Garlic; 3 cups low-sodium vegetable broth; Sea Salt; Ground Black Pepper; ½ cup toasted pumpkin seeds; 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. Sherry Vinegar; Sea Salt; Ground Black Pepper; Extra Virgin Olive Oil

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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® <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 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

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Ingredients

For Salmorejo

2 lbs.

ripe plum tomatoes, halved and seeded

5 ounces

stale bread, cut into cubes

½ cup

water

2 tbsp.

GOYA® Sherry Vinegar

2 tsp.

GOYA® Minced Garlic

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⅓ cup

GOYA® Extra Virgin Olive Oil, plus more for garnish

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GOYA® Sea Salt, to taste

GOYA® Ground Black Pepper, to taste

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

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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.

GOYA® Minced Garlic

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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

plum tomatoes, halved and seeded

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® Sherry Vinegar

GOYA® Sea Salt, to taste

GOYA® Ground Black Pepper, to taste

GOYA® Extra Virgin Olive Oil, for garnish

Buy at Shop.goya.com

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Directions

Kitchen View

Step 1

For Salmorejo: 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).

Step 2

For Crema de Calabaza: 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.

Step 3

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.

Step 4

For Watermelon Gazpacho: 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. Tip for Crispy Serrano Ham: 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.

Products in this Recipe

Sherry Vinegar

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Minced Garlic

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Extra Virgin Olive Oil

Sea Salt

Ground Black Pepper

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