Gazpacho Soup

– Posted in: Healthy Cooking
Gazpacho Soup post image

This may end up being your favorite one pot meal—but without the pot and without cooking.  It is also one of the healthiest meals you can fix.  It is basically a cold Spanish soup.  The main thing to remember is that it only gets better the longer it sits.

There are many varieties and version of gazpacho, but the basic version is presented here, with optional variations that follow.  Start with the basic version and then tweak it according to your preferences.  You can even make a different version each time you fix it to find out what is your favorite.

The recipe starts with fresh vegetables that are cubed and then  other ingredients are added for flavor and to give it a liquid quality.  Then they are processed according to how you prefer.  Some cooks will process the ingredients in a food processor until they reach a chunky consistency.  Others prefer to process half of the vegetables in a juicer until a smooth consistency is reached and then the other half of the vegetables is added.

Basic Ingredients:

  • 1 cucumber
  • 2 red bell peppers
  • 4 plum tomatoes in the winter or 2 large summer tomatoes in season
  • gazpacho soup 31 sweet onion
  • 2 stalks of celery
  • 2 cloves of garlic
  • ¼ cup red wine vinegar
  • ½ cup extra virgin olive oil
  • Salt and pepper to taste
  • Juice of 1 lemon
  • Tomato juice
  • Basil leaves
  • A dash of Worcestershire sauce

Prep Work:                                                                                                                                     

  1. Cucumber:  If it is organic, leave the peeling on.  If it is convention, it is best to peel it.  Cut into bite size pieces.
  2. Red Bell pepper:  After seeding it, cut into bite size pieces.
  3. Tomatoes:  Quarter them if they are small.  The larger ones can be cut into eighths.
  4. Onion:  Finely chop
  5. Garlic: Finely mince
  6. Celery:  Slice into bite size pieces.
  7. Lemon: Cut in half and juice.

Note: the reason some of the vegetables are cut into bite size pieces is because half of them can be kept out of the processing procedure and added at the end.

“Cooking Method”

There are two methods to puree the vegetables.  You can add them one at a time in the blender or juicer.  If this is the method you prefer, start with the tomatoes because that will give you a liquid base for the other vegetables.  Then add the cucumbers, red bell peppers, and celery: in that order.

The other method is to puree or juice each vegetable separately and then mix them all together.

After all the vegetables are pureed and mixed together, add the remaining ingredients:  onions, garlic, lemon juice, Worcestershire sauce, oil and vinegar, salt and pepper, and finally the tomato juice.  The amount of the tomato juice will depend on the consistency of the soup you want, that is why it is added last.  Add it slowly until the thickness you desire is reached.  Place in refrigerator for at least one hour before serving so the flavors blend together.

Top with fresh basil leaves.

This is the red or tomato based gazpacho soup.  There is also a white gazpacho soup.  I will add that recipe later on.

Options:

gazpacho with shrimpYou can add other vegetables if you want.  Some other suggestions are zucchini, carrots, or green peppers.

If you want to jazz it up a little, let individuals add tobasco sauce to their bowls.

If you want to change it from vegetarian, add any tender leftover meat that is in bite size pieces.  Actually, shrimp is absolutely delicious.

Let us know your favorite way of fixing gazpacho in the comment box below.  Give us a Like.  Share this if someone you know that likes to cook healthy but not spend a lot of time in the kitchen.

 

 

 

 

 

2 Comments… add one

Sylvia Ellie May 14, 2014, 9:51 pm

I was just looking around your blog and spotted this Gazpacho recipe. I’ll be visiting my sister in NJ next week and I’m sure she’ll be making this as it is her favorite. I’ve never made it myself, but I’m pinning this recipe and will definitely make it soon.

I’m not a vegetarian, but I love anything packed with fresh veggies. I could eat this breakfast, lunch, and dinner. Your pic with the avocado is how I’m going to make it and I’ll be able to pick some fresh basil from my new purple basil plant.

Lisa May 16, 2014, 10:47 am

Sylvia, I think you will love this recipe. I’m not a vegetarian either, but I try to work in one meatless day a week. You will not miss the meat in this recipe. What a great idea to add fresh basil from your garden–it will give it that extra boost of nutrition plus a wonderful taste. Lisa

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