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 portion the ingredients and served pureed Spanish style or chunky Californian style.
STEP ONE – Preparations
- Get out a large bowl and a food processor.
STEP TWO – Make the Base
4 cups fresh or canned chopped San Marzano tomatoes
2 chopped Persian mini cucumbers
½ chopped red bell pepper
¼ small peeled and minced onion
1 peeled and minced garlic clove
⅔ cup tomato juice
2 tablespoons red wine vinegar
- For California-style gazpacho, chop the tomatoes, cucumbers, pepper, and onion into small, uniform pieces and place in the large bowl. Add the garlic, tomato juice, and vinegar.
- For Spanish-style gazpacho, blend the vegetables in the food processor with the tomato juice and vinegar until smooth. Pour into the large bowl.
STEP THREE – Finish the Soup
2 tablespoons fresh lemon juice
1 teaspoon hot sauce
1 teaspoon fine sea salt
1 teaspoon ground pepper
- Add the oil, lemon juice, hot sauce, salt, and pepper to the base of the soup and stir well.
- Cover with plastic wrap and refrigerate for at 1 hour before serving.
Recommended Serving Size: 2 cups soup
Exchanges: 2 veg, 2 fat