If you’re looking for a way to beat the summer heat without having to stand over the hot kitchen stove for hours, we have a recipe for you. Today we’re making Gazpacho soup. While soup may not be your first choice on a hot summer day, this cool soup is hearty, seasonal and focuses on seasonal ingredients which is great for your gut. Best of all, there’s no cooking involved!
What is Gazpacho
Popular in Spain, gazpacho is a chilled soup that was made to be devoured on a hot summer day. Traditionally centering around tomatoes, cucumbers, and bell peppers, it couldn’t be easier to make. Blend ingredients until smooth, then refrigerate until chilled. The result is an ultra-refreshing lunch, snack, or even a beverage [just like they do in Spain!]
What We Love About These Ingredients
What’s not to love about tomatoes? They contain an antioxidant called lycopene [which gives it its red color.] Research shows that lycopene protects your vision, supports your heart, and may even help protect against certain types of cancer.
Tomatoes are also a yummy way to support a healthy, balanced gut. As an excellent source of prebiotic fiber, tomatoes help your microbial good guys thrive in your intestinal tract and encourage every system in your body to function at full capacity.
Cucumbers are a natural hydrator that helps your body break down and absorb nutrients from the food you eat. The fiber in cucumbers also keeps your digestion running smoothly so you can avoid constipation.
Cukes are rich in Vitamin K, a nutrient that promotes bone health. They’re also rich in antioxidants that protect your cells and reduce the risk of chronic disease.
Garlic is a natural anti-inflammatory, anti-viral and anti-bacterial. It’s a natural remedy against the flu and common cold as well as inflammation. Studies show it may help reduce total and LDL [bad] cholesterol levels.
Apple cider vinegar is a great source of essential minerals that help reduce blood sugar levels, lower cholesterol, support your immune system and protect your heart. And since Apple Cider Vinegar contains natural probiotics, it may help lessen indigestion and acid reflux.
Some Pro Tips to Get You Started
The best ingredients for Gazpacho start with end-of-summer, super-sweet tomatoes. If you're really yearning for a bowl of gazpacho in the fall or dead of winter, we highly recommend that you use grape or cherry tomatoes. These mini tomatoes tend to be more consistent in their sweetness and juicy flavors than their bigger counterparts—especially in the off season.
Marinating the ingredients is optional, but it does improve the flavor [especially if the tomatoes aren’t farm-fresh, or not in season.] Simply toss all the gazpacho ingredients in a large bowl, cover and set aside to marinate for at least 3 hours or even overnight. The longer, the better.
You can serve the gazpacho in either a glass or a bowl. Drink it for a light lunch or appetizer or load up your bowl with toppings to make it a meal on its own! Garnish with croutons, herbs, diced cucumbers, roasted chickpeas or even chopped hard boiled eggs.
And don’t forget to chill the soup for at least 2 hours before serving. After the flavors meld and develop in the fridge, the soup becomes more balanced, complex, and refreshing. Believe us, it’s worth the wait.
If you have any leftovers or want to make this ahead, gazpacho stores well in an airtight container in the fridge for 2-3 days.
Gazpacho
Prep Time: 10 minutes
Chilling Time: 2 hours
Serves 4 to 6
This flavorful Spanish gazpacho starts with tomatoes and cucumbers, while a jalapeño heats things up a bit. Cold, complex, and refreshing, it's perfect for a sizzling summer day.
INGREDIENTS
- 1 English cucumber
- 2½ pounds ripe tomatoes, chopped
- ½ red bell pepper, stemmed and seeded
- ¼ small red onion, rinsed
- 1 jalapeño pepper, seeded and minced
- 2 garlic cloves
- ¼ cup chopped cilantro, plus more for garnish
- 2-1/2 Tbsp apple cider vinegar
- ½ cup extra virgin olive oil, plus more for drizzling
- 1¼ tsp sea salt
- ¼ tsp freshly ground black pepper
- Cherry tomatoes and fresh herbs, for garnish
INSTRUCTIONS
- Finely chop ¼ of the cucumber and reserve for garnish.
- Peel the remaining cucumber, cut into chunks, and transfer to a large bowl. Add the tomatoes, peppers, onion, garlic, jalapeno, cilantro, vinegar, olive oil, salt, and pepper. Marinate for 3 hours or overnight.
- After marinating, add the ingredients to a blender or food processor and blend until smooth. Season with salt and pepper. Chill for 2 hours.
- Ladle into bowls and top with the reserved diced cucumber, fresh herbs, drizzles of olive oil, croutons and freshly ground black pepper. Serve slightly chilled or at room temperature.
Recipe
https://www.loveandlemons.com/gazpacho-recipe/
https://www.delish.com/cooking/recipe-ideas/a27794655/easy-gazpacho-soup-recipe/
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