I cannot deal with cooking when the weather is this dang hot. But I still want to make food. So, that means lots of salads and lots of gazpacho! Traditional gazpacho includes stale bread as part of the soup; many newer recipes call for processed things things like a can of V-8. My version skips the bread and thickens the soup with lots of fresh produce, making it much less caloric, higher in fiber and more nutritious. It's a great way to add more veggies to your daily intake. If you're looking to lose some weight, try having a cup of this before your meals; you'll fill up on the gazpacho allowing you to be satisfied with smaller portions of your meal.
Oh, and did I mention it's ridiculously easy? All you need is a blender and you're pretty much good to go.
yields approximately 1 liter
- about 2.5 pounds of ripe tomatoes
- 1 green pepper
- 1 kirby (aka pickling) cucumber
- 3-5 cloves garlic
- 1/4 cup extra virgin olive oil
- juice of 1 lemon
- salt, to taste
- croutons (optional)
Halve or quarter large tomatoes and remove any stems; I use a mix of vine-ripened tomatoes and some grape tomatoes, for a nice blend of different tomato flavors.
Cut cuke into halves or thirds.
Add EVOO and lemon juice to blender.