By Danea Mather | Photography by August Nyson

Gluten free, grain free, dairy free, soy free, vegan.

Nothing cools you down and fills you up better on a hot summer afternoon like flavor packed chilled gazpacho. These two unexpected takes on the classic Spanish soup will add variety to any summer party spread. Make them into sippable shooters so guests can try both flavors while chatting and basking in the summer sun.

Creamy Tomato Gazpacho with Basil Oil

Classically smooth with deliciously fresh ingredients and bright basil oil, this soup both cools the body and wakes up the palate.

Makes 8 Cups

4 large ripe, red tomatoes

1 Anaheim pepper

1 large cucumber

1 medium-large red onion

2 garlic cloves

1 red bell pepper

2 teaspoons sherry or red wine vinegar

1 tablespoon salt

2 teaspoons pepper

1/2 cup olive oil

Instructions

Rinse, trim and chop the vegetables into small pieces Add them to a high speed blender, tomatoes first. Pulse to begin breaking vegetables down. Add vinegar, salt and pepper and blend on high until pureed together, 1-2 minutes.

While blending, slowly stream in olive oil. When finished, gazpacho will be a bright orange-pink color.

Strain soup through a fine strainer to remove any chunks. You will have a creamy finished product. Store covered in refrigerator overnight.

Basil Oil

Makes about 2 cups oil

1cup basil leaves, packed

2cups olive oil

Instructions

Add basil leaves and oil to a high-speed blender. Process until basil leaves are puréed, about 1 minute or more. Strain mixture through a fine sieve or cheesecloth to remove any basil pieces. You will be left with a clear, bright green oil.

Spicy Green Cucumber Gazpacho

Visually stunning and filled with refreshing and healthy vegetables and herbs, this creative green gazpacho packs a zesty punch

Makes 8 Cups

2large cucumbers

1 ripe avocado

1 green bell pepper

1 medium white onion

1 jalapeno pepper (leave seeds in for more spice, or remove for milder spice)

2 stalks celery

5 tomatillos

juice of 1 lime

2 garlic cloves

1 cup parsley leaves

1 cup cilantro leaves

1 tablespoon salt

1 teaspoon pepper

1 tablespoon agave

1/2 cup olive oil

Garnish: chives, diced

Instructions

Rinse, trim and chop all of the vegetables into small pieces. Add them to a high-speed blender, cucumbers first, and pulse to begin breaking vegetables down Add in lime juice, parsley, cilantro, salt, pepper and agavé. Blend on high until parsley and cilantro leaves break down and the soup is smooth, about 2 minute.s

  

While blending, slowly stream in olive oil. No need to strain this soup. Store covered in refrigerator overnight.

Building your Gazpacho shooters

    •    Fill small glass or plastic shooters (about 2          ounces works best) to the top with gazpacho

    •    Top creamy tomato gazpacho with a few                  drops of basil oil. Optional: use a toothpick           to gently swirl oil

    •    Top spicy cucumber gazpacho with diced          chives to garnish

    •    Serve chilled to all your summer guests!

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Danea is a Grand Rapids based recipe developer, vinyasa and Buti yoga enthusiast, vegan and adopted pup mom. See the blog for more recipes at blog.cosmosfriendlyfoods.com or reach out anytime on instagram at @eat.quantum.

August Nyson is a digital/film photographer, graphic designer, and Sphynx mama. Her work has been published in books and magazines internationally and can be viewed at augustnyson.com.

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