With a heat wave in Europe, Carnival mayhem imminent in London and hurricanes threatening the east coast of the US we decided it was time to share our Caribbean variants on the ultimate chill-out soup, Gazpacho, for those who may be in need of it this weekend.
It’s thought Gazpacho originated in the Middle East before making its way up to Spain with the Moors from where it became so famous; perhaps it is the Spanish who brought it to Jamaica initially in 1494 with their conquest of our native Arawaks. However it ended up in Jamaica, we adore the endless possibilities that can be used to make it, and it is particularly welcome after a thirsty morning’s work in the gardens, when it’s not just refreshing but the perfect way to use up veggies. It’s particularly useful for those in colder climes who have stubborn green tomatoes: try them in chilled soup! If you are on a raw diet or are in need of a tasty immune-boosting soup that is piled high in antioxidants, these could just be … your cup of soup!
2 mangoes peeled and pitted (just under 1 kg total)
2 cucumbers, de-seeded
3 tablespoons finely chopped red onion
3 tablespoons fresh lime juice or to taste
2 tablespoons chopped fresh cilantro
Finely chop 1 mango and 1 cucumber and set aside. Coarsely chop remaining mange and cucumber and puree with ¼ cup of water in a blender until smooth. Transfer to a bowl and stir in finely chopped mango, cucumber, onion and lime juice and 2 cups of cold water. Chill in the refrigerator for about two hours. Stir in cilantro just before serving along with 1 teaspoon of salt.
Mango Gazpacho with Pickled Shrimps
2 ½ cups water
½ cup vinegar
1 ½ tbs pickling spice ( we use our own homemade jerk spice)
1 tbs minced lemongrass
1 ½ tbs salt
Boil ingredients together. Remove from heat.
¼ cup chopped fresh parsley
¼ cup chopped green salad onions
1 ½ tsp minced jalapeño chili (bird peppers)
12 uncooked medium shrimp, peeled, deveined
Stir into the chilled water the parsley, onions and pepper and shrimp, chill and then cover overnight in glass container.
2 large ripe mangoes, peeled, pitted
1 small green apple, peeled, chopped
1 small celery stalk, chopped
3/4 cup fresh orange juice
1/2 cup chopped seeded peeled cucumber
1 tbs fresh lime juice
2 tsp chopped peeled fresh ginger
1 large jalapeño chili, seeded, minced
1/2 teaspoon coarse kosher salt
1/4 teaspoon ground cumin
Puree all these ingredients together. Chill for at least 2 hours.
Ladle soup into 4 bowls and top with 3 shrimp each and garnish with parsley.
Gazpacho with Avocado Puree
5 lbs. peeled tomatoes
Puree tomatoes and strain. Combine tomato puree with other ingredients (veg. stock, onions, garlic & herbs). Season to taste and chill.
3 cups vegetable stock
¾ cup finely chopped onion
1/3 cup fresh lime juice
6 garlic cloves, finely chopped
2 tbsp chopped fresh parsley
2 tbsp chopped fresh chives
2 tbsp chopped fresh cilantro
2 med Avocados (about 1 lb),peeled, seeded and diced
Blend avocados, bird peppers and fresh lime juice and water until smooth.
4 bird pepper stemmed and minced
1/3 cup fresh lime juice
2 tbsp cold water
4 tbsp extra virgin olive oil
Ladle gazpacho into bowls and then top with avocado puree and drizzle with oil
Water Melon and Cucumber Gazpacho
4 cups diced, seedless watermelon
Puree until smooth. Transfer to large bowl.
1 cup diced, seedless watermelon
1 small cucumber, peeled, seeded, diced (about 1 cup)
1 medium-size red bell pepper, seeded, diced (about 1 cup)
1 medium-size yellow bell pepper, seeded, diced (about 1 cup)
1 small jalapeño chili, seeded, minced
3 pale green inner celery stalks, diced (about 1/2 cup)
1/2 small red onion, diced (about 1 cup)
1/4 cup finely chopped fresh mint
3 tablespoons fresh lime juice
2 tablespoons red wine vinegar
1/4 teaspoon salt
1/2 cup crème fraîche or sour cream
Mix remaining ingredients and add to puree
Stir to combine. Chill for 1-2 hours.
Serve in bowls topped with a spoonful of sour cream or crème fraîche
Watermelon Gazpacho with Feta Cheese
1 large tomato, pureed
1/2 serrano chili
1 cup cubed fresh watermelon
Puree tomato, watermelon and chili in a food processor together.
1 tsp red wine vinegar
1/4 cup extra-virgin olive oil
Pour in the vinegar and olive oil into a food processor and pulse.
2 tablespoons minced red onion
1/2 cucumber, seeded and minced
2 tbs minced fresh dill, plus more for garnish
Kosher salt and freshly ground black pepper
Add other ingredients and puree until smooth.
Pour into chilled bowls and sprinkle with
1/4 cup crumbled feta cheese, chopped dill and chopped watermelon
Chilled Cucumber and Avocado Soup with Smoked Marlin
1 ½ tbsp butter
1 cup chopped onions
4 cucumbers, peeled, halved, seeded and chopped
225 gm potatoes, peeled and cut into ½ “pieces
3 ½ cups vegetable stock
3 large fresh dill sprigs and 6 tbsp. minced fresh dill
1 tsp salt
1 cup sour cream
100 gm. smoked marlin cut into thin strips
Melt butter in heavy pan over med. Heat. Add onions and sauté until slightly softened, about 3 min. Add cucumbers and potatoes. Stir for a minute.
Add stock, dill sprigs and salt. Simmer gently until cucumbers and potatoes are tender. Puree soup until smooth.
Cool. Whisk in ½ cup of cream and 4 tbsp. minced dill. Cover and chill until cold. Put soup into bowls, place sour cream in centre of each bowl and sprinkle with finely sliced strips of smoked Marlin and remaining minced dill.