VIDEOS & Recipes: Gazpacho Cocktail

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Chef Bill Lyle of Ella’s Restaurant in Fayetteville shows us how to make a layered gazpacho cocktail recipe perfect for all of your farmer’s market finds.

Watch this three part segment to see how to make the recipe.


Red Gazpacho:
1 lb.        Ripe Red Tomatoes, fine dice
1 cup     Red Bell Peppers, fine dice
1 t.          Habanero Pepper, fine dice
½ cup    Red Onion, fine dice
½ cup    Cucumber, peeled and seeded, fine dice
2 t.          Garlic, minced
1 cup     Day old Bread, cubed
2 T.         Basil, chopped
2 T.         EVOO
2 t.          White Balsamic Vinegar
1 ea.      Fresh Lime, juiced
1 T.         Worcestershire Sauce
½ t.         Cumin Seeds, toasted and ground
2 t.          Sugar
S & P to taste
Tomato Juice

Place all of the cucumber and half of the tomatoes, bell peppers and red onion in a medium mixing bowl. Add all of the remaining ingredients into a blender with some of the tomato juice.  Slowly add more tomato juice while blending until desired consistency. Combine blended soup with fine diced vegetables in mixing bowl.

Green Gazpacho:
1 lb.        Green Tomatoes (rough chop)
1 cup     Green Bell Peppers (rough chop)
1 cup     Cucumber, peeled (rough chop)
2 ea.      Jalapeno, seeded (rough chop)
1 ea.      Avocado
2 t.          Garlic (minced)
1 cup     Green Onions (chopped)
2 T.         Cilantro
1 T.         Mint
2 T.         Honey
¼ cup    EVOO
2 ea.      Limes (juiced)
1 cup     Day old Bread (cubed)
S & P to taste

Combine all ingredients in blender, blend ‘til smooth.

White Gazpacho:
I lb.         Cauliflower (blanched and shocked)
½ cup    Pine nuts (toasted)
½ cup    Almonds (toasted)
1 ea.      Shallot (chopped)
½ cup    Cucumber (peeled and chopped)
1 t.          Garlic (minced)
¼ cup    Parmesan (grated)
2 T.         Sherry Vinegar
3 T.         EVOO
Salt and White Pepper to taste

Combine all ingredients in blender, blend ‘til smooth.

Layer in glass, top with garnish such as fresh herbs or grilled vegetables or shrimp.

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