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Emerald & Scarlet Gazpacho Duo Recipe

Name: Land Ocean Restaurant Meridians Emerald & Scarlet Gazpacho Duo Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1.5 cups ripe English cucumber; 0.5 cups ripe green bell pepper, seeded and chopped; 1 each ripe avocado (peeled and pitted); 0.5 cups packed fresh basil leaves; 0.25 cups packed fresh cilantro leaves; 2 each green onion (white and light green parts), chopped; 1 each garlic clove, minced; 3 tbs extra-virgin olive oil; 2 tbs fresh lime juice; 0.75 cups cold vegetable broth or water; 1 tsp white wine vinegar; 1 tsp sea salt; 0.25 tsp freshly ground black pepper; 0.25 cups optional: green grapes or diced green apple (for garnish); 3 cups ripe plum tomatoes, cored and quartered; 0.5 cups ripe red bell pepper, seeded and chopped; 1 each ripe red tomato (or extra tomato), chopped; 0.5 cups small cucumber, peeled and chopped; 0.25 cups ripe red onion or sweet onion, chopped; 1 each garlic clove, minced; 2 tbs sherry vinegar or red wine vinegar; 2 tbs extra-virgin olive oil; 0.75 cups cold tomato juice or vegetable broth; 1 tsp sea salt; 0.25 tsp freshly ground black pepper; 0.25 tsp pinch sugar (optional, to balance acidity); 0.25 cups optional garnish: diced red pepper, cucumber, basil chiffonade; 1 tsp extra-virgin olive oil (for drizzling); 0.25 cups microgreens or basil leaves; 4 slices small crusty bread or crostini (optional)

Inspired by Land Ocean Restaurant Meridian

Time1h

Serves4

Make Emerald & Scarlet Gazpacho Duo Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Emerald Gazpacho (Green)

1 1/2 cups ripe English cucumber

1/2 cups ripe green bell pepper, seeded and chopped

1 each ripe avocado (peeled and pitted)

1/2 cups packed fresh basil leaves

1/4 cups packed fresh cilantro leaves

2 each green onion (white and light green parts), chopped

1 each garlic clove, minced

3 tbs extra-virgin olive oil

2 tbs Fresh lime juice

3/4 cups cold vegetable broth or water

1 tsp white wine vinegar

1 tsp sea salt

1/4 tsp freshly ground black pepper

1/4 cups optional: green grapes or diced green apple (for garnish)

Scarlet Gazpacho (Red)

3 cups ripe plum tomatoes, cored and quartered

1/2 cups ripe red bell pepper, seeded and chopped

1 each ripe red tomato (or extra tomato), chopped

1/2 cups small cucumber, peeled and chopped

1/4 cups ripe red onion or sweet onion, chopped

1 each garlic clove, minced

2 tbs sherry vinegar or red wine vinegar

2 tbs extra-virgin olive oil

3/4 cups cold tomato juice or vegetable broth

1 tsp sea salt

1/4 tsp freshly ground black pepper

1/4 tsp pinch sugar (optional, to balance acidity)

1/4 cups optional garnish: diced red pepper, cucumber, basil chiffonade

Finishing & Garnish

1 tsp extra-virgin olive oil (for drizzling)

1/4 cups microgreens or basil leaves

4 slices small crusty bread or crostini (optional)

Method

Emerald Gazpacho (Green)

Prep

Wash and roughly chop cucumber, green bell pepper, basil, cilantro, and green onion. Halve, pit and scoop the avocado flesh into a bowl. Mince the garlic.

Blend

In a blender or food processor, combine chopped cucumber (reserve 2 tbs for garnish if desired), green bell pepper, avocado, basil, cilantro, green onion, minced garlic, 3 tbs olive oil, 2 tbs fresh lime juice, 1 tsp white wine vinegar, and 0.75 cups cold vegetable broth. Purée until very smooth, stopping to scrape down the sides as needed (about 60–90 seconds).

Adjust seasoning & chill

Taste and season with 1 tsp sea salt and 1/4 tsp black pepper, adjusting to your preference. If too thick, add up to 2–4 tbs more cold broth or water to reach a pourable but creamy consistency. Chill in the refrigerator for at least 30 minutes to let flavors meld (can be made up to 24 hours ahead).

Finish

Before serving, stir and, if desired, swirl in an additional teaspoon of olive oil for sheen. Ladle into chilled bowls or shot glasses and garnish with reserved cucumber, 1/4 cup green grapes or diced green apple, and a few small basil leaves or microgreens.

Scarlet Gazpacho (Red)

Prep

Core and roughly chop the tomatoes, red bell pepper, additional tomato, cucumber and red onion. Mince the garlic.

Blend

Place tomatoes, red bell pepper, chopped tomato, cucumber (reserve 2 tbs for garnish if desired), red onion, minced garlic, 2 tbs olive oil, 2 tbs sherry vinegar, and 0.75 cups cold tomato juice or vegetable broth into a blender or food processor. Purée until smooth, about 45–60 seconds. For a thinner, more classic gazpacho, pass the purée through a fine-mesh sieve into a bowl, pressing with a spatula to extract liquid (optional).

Season & chill

Stir in 1 tsp sea salt, 1/4 tsp black pepper and 1/4 tsp sugar if tomatoes are overly acidic. Adjust salt, vinegar or sugar to taste. Chill the soup for at least 30 minutes (or up to 24 hours) to develop flavor.

Finish

Stir well before serving. Ladle into bowls or small glasses and garnish with reserved cucumber, diced red pepper, a drizzle of 1 tsp olive oil, and a few microgreens or basil chiffonade.

Assembly & Serving

Serve the Emerald and Scarlet gazpachos side by side in small bowls, shot glasses or a divided platter for a visual duo. Offer crostini or crusty bread on the side. If plating together, spoon a small quenelle or drizzle of each soup on opposite sides of a shallow bowl and garnish each with its matching microgreens and diced vegetables.

Storage: Cover and refrigerate leftover gazpachos up to 3 days. Stir well before serving; thin with a little cold water or broth if the texture has thickened.