Cool off with this Super, Cold Soup!
Gazpacho is a delicious cold soup that is perfect for these hot summer days. Not only is it super easy to prepare, but it is filled with healthy vegetables.
Seasoned with garlic, black pepper, vinegar, and tabasco for a little heat along with a drizzle of olive oil, it’s a wonderful meal or starter to a meal.
It was my go-to meal when in Spain, its country of origin. Of course, each country may have a twist to the original recipe. In Portugal, they added a hard boiled egg and sliced cashews. Also very delicious!
Give it a try this summer! You’ll be hooked😘
To Healthy Cooking & Eating!
Melissa
Healthy Lifestyle Advocate & Chef
Gazpacho Soup
An easy to make cold soup that also may be served hot!
Ingredients
- 2 lbs Ripe red tomatoes Cored and roughly cut into chunks
- 1 med Cubanelle pepper or another long light green pepper Cored, seeded and roughly cut into chunks
- 1 med Cucumber Peeled and roughly cut into chunks
- 1 small Onion (white or red) Peeled and roughly cut into chunks
- 1 Avocado Chopped for garnish on top of prepared soup
- 1 clove Garlic
- 2 tsp Sherry vinegar More to taste
- to taste Salt
- 1/2 cup Extra virgin olive oil More to taste, plus more for drizzling
- 6 or more drops Tabasco sauce To taste
- 1 tsp Worcestershire sauce Omit for vegan or vegetarian option
- Sliced cucumbers Garnish, optional
- Fresh mint Garnish, optional
Instructions
- Combine tomatoes, pepper, cucumber, onion, and garlic in a blender. Blend at high speed until very smooth (~2 minutes).
- With blender running, add vinegar, salt, tabasco, and Worcestershire sauce. Slowly drizzle in the olive oil. The mixture will turn dark pink or bright orange as it becomes smooth.
- Strain the mixture through a strainer pushing the liquid through with a spatula or back of a ladle. Discard the solids.
- Transfer to a large glass pitcher and chill until very cold. At least six hours or overnight.
- Before serving, add more seasoning, if desired. If soup is very thick, add a little bit of ice water.
- Add avocado, sliced cucumbers, and fresh mint on top!
Notes
Melissa’s Modifications:
Very low-cal and filled with vitamins and antioxidants, this is a summer favorite. I often like to keep my gazpacho chunky, omitting putting it through the blender. If you prefer this texture, chop all the vegetable in small pieces. Avocado is optional, but I think it completes the dish.
Nutritional Value: 1 serving (8oz) 61 Calories; 3.4g Fat; 0 Cholesterol; 209.3mg Sodium; 7.1g Carbs – 1.4g Fiber, 5.9g Sugar; 1.5g Protein.
Nutrition
Serving: 1cupsCalories: 65kcalCarbohydrates: 7.1gProtein: 1.5gFat: 1.5gSodium: 209.3mgPotassium: 623mgFiber: 1.5gSugar: 5.9gVitamin A: 127IUVitamin C: 64mgCalcium: 84mgIron: 2.2mg
Tried this recipe?Let us know how it was!
