Summer Soup Recipe
Gazpacho is a cold soup of blended, raw, vegetables. Originating in Spain, gazpacho is generally made of
vegetables from the current harvest. It is a super healthy, easy to make soup that will taste even better a few days later. Start with a base of tomatoes then add: red onion, peppers, celery, cucumber, zucchini, carrots, and whatever else you like. Gazpacho is low in calories but high in vitamins, minerals, antioxidants, and fiber. Pair it with a salad or a whole grain piece of bread and it is a satisfying meal.
While there are plenty of recipes out there, be creative and make your own gazpacho. If you love onion and garlic, add more. Have lots of tomatoes on hand? Throw them in. You really can’t go wrong, so long as you taste as you go. The soup is easy to make because there is no cooking. Vegetables are raw and just roughly chopped to help with blending. Here is a starting point but feel free to add or subtract ingredients to your taste.
- 3-6 large ripe tomatoes
- 1-3 medium cucumbers (skins on)
- 1-2 medium peppers (any color but green contrasts with the red in the tomatoes)
- 2-3 stalks of celery
- 1-2 thin carrots
- 1/2 red onion (or more to taste)
- 3-6 cloves of garlic
- 1/4 c olive oil
- 1-3 cups low sodium tomato juice
- 1-3 TBLS red wine vinegar (or white wine, or apple cider)
- Sriracha or other hot sauce (to taste)
- Salt (go easy here!)
- Red chili flakes (to taste)
- Roughly chop all vegetables
- Using a large blender add a portion of the veggies along with some tomato juice.
- Blend quickly, so as to leave some veggie chunks. Do not over blend.
- Pour into a large bowl.
- Add another portion of veggies, with more tomato juice.
- Continue until all the veggies are blended adding in the other ingredients as you go.
- Stir to mix in the bowl.
- Taste! Add more hot sauce, pepper, or whatever you need.
- Store in individual containers or one large one.
Try making healthy gazpacho. All you need is a blender and some beauties from the garden. Sip it out of a cup as a snack or enjoy it as a side or main for lunch or dinner. You will forward to an even tastier version the next day!
by Christy Coughlin