2. Change the Seasonings - If you normally make a spicy southwestern style gazpacho, try switching out the cumin and chili powder for oregano and thyme to make an Italian version instead. Take a stroll through your spice cupboard and see what you get.
3. Add Some Smoke - This is a personal favorite of ours. Try roasting the tomatoes before spinning them into the soup or adding a splash of liquid smoke. Spices like smoked paprika or lapsang souchong also give gazpacho a subtle smokiness.
4. Spice It Up! - We don’t think it’s a coincidence that tomatoes and spicy chili peppers come into season around the same time! Gazpacho can be a great way to become familiar with the chili peppers from different regions around the world and build your tolerance for their spicy heat.
5. Single Tomato Gazpacho - Our Saturday farmer’s market recently held a tomato tasting and we were floored by how different breeds of tomatoes tasted. Did you know orange and yellow tomatoes tend to be sweeter and less acidic than red? We have visions of making several batches of gazpacho over the next few weeks, each using one single breed of tomato.
What tips do you have for punching up a batch of gazpacho?