Gazpacho Soup Recipe
How to make easy, vegan and gluten free gazpacho?
Gazpacho is one of the many foods which i never knew that it existed before visiting a restaurant, which specialises in Mediterranean food. My first impression of gazpacho was not the best, but it left me craving for more.
However, the Traditional Gazpacho Recipe is made from raw vegetables like tomatoes, cucumber, red or green bell pepper, onion and garlic cloves, as these are the most common ingredients, that are readily available in Spain, although olive oil, lime juice, balsamic vinegar, salt, cumin and black pepper also go into the making of the Classic Gazpacho Soup.
Gazpacho is a refreshing, nutritious and a tangy blend of delicious raw vegetables, where tomatoes are the key ingredient. Since my garden is overflowing with tomatoes of every variety, I decided to try my hand at making the Spanish Gazpacho Soup. This soup is full of garden fresh flavor and can be made in less than 10 minutes.
To make the gazpacho, you need to chop the veggies and add them into the blender (or a juicer), along with a glass of water and blend it until you get a thick liquid. Next, you need to add the crushed stale bread, and toss it along with the olive oil, lime juice, balsamic vinegar and cilantro in a blender, and, blend until it's smooth. Season it with salt, pepper or cumin and enjoy! (Also, you can skip salt and balsamic vinegar to keep the sodium in check.)
Drink it immediately to enjoy a host of wonderful antioxidants that flush out the system of toxins or refrigerate it for at least one hour before serving.
Gazpacho is healthy soup rich in minerals, fiber, nutrients, vitamin A, C, E, iron, potassium, manganese and zinc. Red tomatoes, for example are the major dietary source of lycopene, a powerful antioxidant, that is a great way to boost the immune system and helps to regulate the digestive system. This fresh delicious soup keeps the body hydrated and gives the instant energy. Also, it gives glow to the skin and can be a great help in reducing the risk of bladder, gastric, colon and prostate cancer.
Today the diners want to eat healthy food, and yet don't want to compromise on taste so, what's better than this delicious wellness summer drink which is dairy-free, vegan and gluten-free. Gazpacho is a healthy soup, that comes together in 10 minutes (or less!).
If you guys remember my mom made tomato soup last year, and, as you know i'm super obsessed with soups this time we wanted to make something different and unique so made gazpacho soup instead! Did I mention already, how much I love this soup!
Guys, give this recipe a try and let me know what are your thoughts in the comments below! I'd love to hear from you!
EASY GAZPACHO SOUP
Serves: 6 People
Preparation time: 10 minutes
Freeze time: 60 minutes
Author:
Ingredients
7 Red tomatoes, blanched
2 Green tomatoes, blanched
1 English cucumber, peeled, chopped
1 Red or Green bell pepper, deseeded, chopped
1 Red onion, chopped
2 Garlic cloves, chopped
1 Stale bread, crushed
1 glass water
1 tbsp salt
1 tbsp sugar (optional)
1/2 tsp black pepper
1/2 tsp cumin
1 tbsp freshly squeezed lime juice
2 tbsp balsamic vinegar
3 tbsp olive oil
handful of fresh parsley, chopped
Method
1. Make a cross sign across the bottom of each tomato, using a knife, and drop them into the boiling water. Blanch the tomatoes for around 1 minute and transfer them into a bowl of ice-cold water. Leave it for 2 minutes, then drain. Peel off the skin and cut them into half. Next, pull off the seeds, chop and set them aside.
2. Cut off the top of the red or green bell pepper, deseed, and cut it into small pieces.
3. Peel the cucumber, red onion and garlic cloves, and finely chop.
4. Place the chopped tomatoes, bell peppers, cucumber, onion and garlic cloves in a blender or a juicer and add a glass of water. Puree for 1 or 2 minutes, or until the soup reaches the desired consistency.
5. Add a crushed stale bread and toss it along with olive oil, lime juice, balsamic vinegar, sugar (optional) and cilantro in a blender and blend until it's smooth. Season it with salt and pepper or cumin if needed.
6. Transfer the gazpacho in a bowl and let it chill in a refrigerator for at least one hour. Garnish the gazpacho with fresh parsley just before serving and enjoy!
Notes
1. You can skip salt and balsamic vinegar to keep sodium in check.
2. Chill the gazpacho soup in the refrigerator for at least one hour before serving.
3. You can avoid the blanching of tomatoes, instead you can directly chop and blend them along with the other vegetables.