Most of the time cold and refreshing don't come to mind when you are talking about soup. Once you have tried this delicious raw vegetable soup, you will understand why Gazpacho is the exception to the rule.
It is believed that the origins of Gazpacho were in ancient Rome as well as parts of Spain. There the Summer heat can be brutal and men working in the sun needed something light and refreshing to keep them from becoming overheated. Gazpacho was born.
In these days of hurry up, where everyone eats much more fast food than they are willing to admit, people struggle to get all of the nutrients they need. Fresh raw vegetables are a rich source of so much of what your body needs while being a delicious way to get them .
After a workout, a cold bowl of Gazpacho can also be very rejuvenating.
Gazpacho:
Ingredients:
- 1 1/2 # ripe tomatoes (Roma or Ahmish paste work best since they are meatier)
- 2 cucumbers
- 1 red bell pepper
- 1 green bell pepper
- 2 medium red onions
- 4 cloves of garlic
- 1/4 c olive oil (Extra virgin is best. It has a lighter cleaner taste)
- !/2 c cilantro or Italian flat leaf parsley, chopped
- 2 tbsp red wine vinegar
- 1 c chicken stock or vegetarian vegetable stock
- 1/2 tsp salt
- 1/4 tsp cumin
Preparation:
- Wash all vegetables
- Peel cucumbers if desired
- In a blender or food processor pour in chicken or vegetable stock, olive oil and red wine vinegar
- Pulse a few times to mix
- Add salt and cumin, pulse briefly to mix
- Cut all of the vegetables into large chunks that will fit into your blender or processor
- Add garlic and onion, pulse to chop
- Add cucumber and chop but do not puree
- Bell peppers can be added now and once again chop but do not puree
- Place tomato and parsley or cilantro in food processor and pulse once again
- If a very creamy consistency is desired, blend thoroughly at this point . If you prefer to have bits of veggie, you are done with chopping
- Pour soup into a container, cover and chill for at least one hour to allow flavors to meld
This soup will keep well in the refrigerator for up to 3 days. Be sure to mix the soup thoroughly before serving as the water in the vegetables will tend to separate and rise to the top.
If you want to make your Gazpacho a little further in advance to ease your summer party preparations, this soup holds well in the freezer for up to two weeks. When you are ready for it, simply take it out of the freezer and allow it to thaw overnight in the fridge. Freezing is also a good way to insure that your soup will be ice cold for your picnic or the beach. Freeze your Gazpacho then just take it out and place it in your cooler. By the time you are ready to eat, your soup will be good to go.
If you like your soup a little heartier, you can add 1 c croutons to your soup either sprinkled on top or blended in with the broth to give your soup a rustic, more original feel.
