Gazpacho

This popular cold soup tastes the best in the summer when garden-fresh vegetables are plentiful. It can be spicy, tangy, or mild, depending on how you proportion the ingredients, and served pureed Spanish style or chunky Californian style.

STEP ONE – Prepare the Base

Ingredients:

4 cups of fresh or canned San Marzano tomatoes
2 Persian mini cucumbers, peeled
½ of a red bell pepper
¼ of an onion
1 garlic clove
2 tablespoons of red wine vinegar
½ cup of tomato juice

Instructions:

  1. For California-style gazpacho, cut the tomatoes, cucumbers, pepper, and onion into small, uniform pieces. Add in the finely chopped garlic and vinegar and the tomato juice.
  2. For Spanish-style gazpacho, chop the vegetables and blend them in a food processor or a blender with the vinegar and tomato juice.
  3. Pour into a large bowl.

STEP TWO – Finish the Soup

Ingredients:

¼ cup of extra virgin olive oil
Salt and pepper
Dash of hot sauce
Squeeze of a fresh lemon

Instructions:

  1. Add all the additional ingredients to the base of the soup.
  2. Cover with plastic wrap and refrigerate until ready to serve.

STEP THREE (Optional) – Make the Croutons

Ingredients:

4 slices of rustic bread (Italian, country, or sourdough)
Extra virgin olive oil
Italian seasoning
Garlic powder
Salt and pepper

Instructions:

  1. Heat the oven to 375°F and spray a large baking sheet with canola spray.
  2. Cut the bread into 1-inch squares.
  3. In a large bowl, add the bread and lightly drizzle with olive oil.
  4. Add the spices and toss everything together.
  5. Bake for 5 minutes at a time, tossing the pieces until all the sides are lightly browned.
  6. Top the soup with a few croutons and fresh mint leaves.

Recommended serving size: 1 cup

Exchanges: 1 starch, 1 veg

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Nourish is all about wholesome food preparation for those with disordered eating. Our mission is to provide delicious recipes anyone can make at home, along with education and support for individuals recovering from eating disorders and their caregivers.

8 thoughts on “Gazpacho

  1. It is so hot and humid in the Northeast this summer. While the humans are sweltering, the vegetable gardens are thriving. If you can beat the chipmunks to the tomatoes, cucumbers, basil and peppers, you’ll have the foundation right in your backyard for this cooling soup.

    Liked by 2 people

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