Meatless Monday's Summer Gazpacho
The Foundations of Gazpacho The trip to the Farmer’s Market yielded many treats this weekend with the harvests of cucumbers, multi-colored peppers and tomatoes. And now, a big bowl of Gazpacho is resting in the refrigerator awaiting dinner. The...
The trip to the Farmer’s Market yielded many treats this weekend with the harvests of cucumbers, multi-colored peppers and tomatoes. And now, a big bowl of Gazpacho is resting in the refrigerator awaiting dinner. The summer harvest is a perfect time for a bowl of Spanish inspired cold soup. I changed this up a bit to add some richness by roasting the tomatoes. I opted for some beautiful red firm Romas and they did not disappoint! I took the time to peel these in a hot water bath before roasting. While I was roasting the tomatoes, I also roasted the garlic. This is a summer staple in my home.
Serving ideas are a big bowl of this refreshing cold soup and a big salad. A friend suggested crumbing some Feta cheese a top this garden freshness, but I would not opt for this treatment as I do not enjoy cheese within the Eat to Live Lifestyle plan.
Summer Gazpacho - Adapted from Elise Bauer / Simply Recipes
- 6 ripe tomatoes, peeled and chopped *** I roasted Romas for this recipe with great success!
- 1 purple onion, finely chopped
- 1 cucumber, peeled, seeded, chopped
- 1 sweet red bell pepper seeded and chopped
- 3 – 4 stalks celery, chopped
- 1-2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh chives
- 4 – 5 cloves garlic, minced -- *** I opted to roast this in the oven with the peeled tomatoes to add a layer of flavor.
- 2 tablespoons red wine vinegar
- 1/4 cup olive oil
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons sugar
- Salt and fresh ground pepper to taste – I would not salt until after you have tasted with the V-8 Juice.
- 6 or more drops of Tabasco sauce to taste
- 1 teaspoon Worcestershire sauce (omit for vegetarian option)
- 4 cups tomato juice – V 8 is suggested, but I would opt for the low-sodium variety as I monitor my salt!
- Combine all ingredients.
- Blend slightly, to attain the desired consistency.
- Refrigerate overnight in a non-metal/non-reactive storage container allowing the flavors to blend. I like this prepared at least 1 – 2 days in advance. This resting is so important to melding the flavors.
- I would highly recommend taking the time to roast the tomatoes and garlic to add a rich layer of flavor to this cold summer soup.
- Garnish with fresh herbs. I would suggest basil, oregano or dill.
What is your favorite Summer Soup?