Gazpacho made of pureed raw veggies and served chilled, is refreshing on hot summer days! Originating from Andalusia, Spain, located in the southern region, gazpacho is a tomato-based, raw vegetable soup that is enjoyed as a starter or light summer meal.
Low in cholesterol and saturated fat, gazpacho is a good source of antioxidants, vitamins and minerals. Tomatoes along with red bell peppers are high in vitamin C and contain the powerful antioxidants lycopene and beta-carotene that help to protect the body against disease. Choose deep red, vine-ripened tomatoes for the most benefit.
A final touch of garnish with chopped veggies, adds crunch and texture to this delicious soup that is bursting with flavor.
1 medium cucumber, peeled, seeded and coarsely chopped; reserve 1/2 cup diced for garnish
1 medium red bell pepper, seeded and cut into pieces
1 small green pepper, seeded and cut into pieces
3 vine-ripened tomatoes, chopped
3/4 cup diced carrots
1 cup unsalted tomato juice
1 Tbsp apple cider vinegar
1 Tbsp lemon juice
3 Tbsp extra-virgin olive oil
Sea salt and ground black pepper, to taste
Garnish: Add or omit to your liking
1 jalapeño pepper, seeded and minced (wear gloves to do this)
1/2 cup diced avocado
1/2 cup diced cucumber
1/2 cup diced sweet onion
Preparation: Place cucumber, pepper, tomatoes and carrots, plus tomato juice in a blender or processor and blend on the highest setting until smooth.
Transfer to a container and place in refrigerator until chilled, approximately 2 hours. Whisk before serving. Garnish with a drizzle of olive oil, chopped cucumber, avocado or jalapeño.