Savoring Gazpacho - The Vibrant Cold Soup of Taste and Wellness
Gazpacho is a delightful and nourishing cold soup that combines a harmonious blend of flavors and various health benefits. Originating from the sun-kissed regions of Andalusia in southern Spain, Gazpacho has charmed palates for centuries with its vibrant colors, irresistible taste, and remarkable nutritional profile. At its core, Gazpacho is a celebration of the bountiful gifts of nature. Bursting with fresh seasonal vegetables, this chilled soup offers an explosion of flavors.
One of the most enchanting qualities of Gazpacho is its versatility. Chefs and home cooks alike find themselves drawn to this recipe because of its simple preparation and the limitless creative possibilities it presents. For those who enjoy a little extra spice, a touch of chili pepper can add a gentle kick, while a handful of fresh herbs, such as basil or cilantro, elevate the freshness to new heights. I invite you to add your personal touch and create a Gazpacho that reflects your culinary spirit.
Beyond its remarkable taste, Gazpacho boasts an impressive array of health benefits, making it a guilt-free indulgence. While low in calories, the soup contains vitamins, minerals, and antioxidants, essential for nurturing overall well-being. Tomatoes, the heart and soul of Gazpacho, are a powerhouse of lycopene—a potent antioxidant known for its protective effects against various chronic diseases. Additionally, the cucumbers, peppers, and onions offer an abundance of vitamin C, potassium, and fiber, supporting a healthy immune system.
Its hydrating properties make it an excellent companion during hot summer days, helping you stay refreshed and cool. Moreover, vegans and vegetarians can relish its plant-based goodness, while those seeking a gluten-free option can savor it without worry.
Gazpacho
Ingredients:
- 2 pounds ripe red tomatoes, peeled, cored and roughly cut into chunks
- 1 light green pepper, cored, seeded and chopped
- 1 cucumber, about 8 inches long, peeled, seeded, and chopped
- 1 small mild onion (white or red), peeled and chopped
- 1 clove garlic
- 2 teaspoons sherry vinegar, more to taste
- Salt
- ½ cup extra-virgin olive oil, more to taste, plus more for drizzling
Directions:
- Combine tomatoes, pepper, cucumber, onion, and garlic in a blender. Blend at high speed until very smooth, pausing occasionally to scrape down the sides with a spatula.
- With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn brighter and become smooth, like a salad dressing. If it still seems watery, drizzle in more olive oil until the texture is creamy.
- For extra smooth consistency, strain the mixture through a strainer, pushing all the liquid through with a spatula or the back of a ladle. (Optional)
- Transfer to a large pitcher (preferably glass) and chill until very cold.
Freedom from hunger and cravings until lunch
Please tell me where I should send the recipe book.
