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 Foundations of 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 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.

 Another version of Gazpacho
Another version of Gazpacho

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.

Gazpacho is served
Gazpacho is served

Summer Gazpacho  - Adapted from Elise Bauer / Simply Recipes

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Gazpacho

Ingredients:

  • 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!

Directions:

  1. Combine all ingredients.
  2. Blend slightly, to attain the desired consistency.
  3. 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.
  4. 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.
  5. Garnish with fresh herbs.  I would suggest basil, oregano or dill.
  6. Enjoy!

What is your favorite Summer Soup?