Makes 3 to 4 servings or 3 to 3½ cups
This Spanish soup is known as a liquid salad since it’s served at room temperature or chilled to relieve summer’s heat. It’s a lifesaver while traveling in Europe when you want good vegetable dishes that can be hard to find.
In Arabic, gazpacho means “soaked bread.” The Spaniards learned of gazpacho from the Moors who made it from garlic, bread, olive oil, lemon juice, salt, and water. Just after the Moors left Spain, Columbus returned from America with tomatoes and peppers. These two vegetables became mainstays in gazpacho, and the soup became Spain’s most popular culinary export to this country along with Paella Valenciana.
1 large and ripe heirloom tomato
1 red Bell pepper
1/2 cucumber, peeled and seeded
1 rib celery
1 large clove garlic, peeled
¼ cup fresh basil leaves
Juice of a lemon, about 1/4 cup
1 cup whole grain sourdough bread
1/2 cup veggie juice or tomato juice
1/4 teaspoon EVOO (extra virgin olive oil)
1/8 teaspoon unrefined sea salt
2 tablespoons red onion, finely chopped for garnish
1 green onion, top sliced for garnish
Freshly ground black pepper for garnish
1. Cut vegetables in chunks. Set aside 1/4 cup each tomato and cucumber, cut in tiny cubes, for garnish. In food processor, grind bread finely, then add vegetables and remaining ingredients and purée. Refrigerate to serve chilled. Garnish.
Variation: Carrot Gazpacho: Add 1 small carrot to grind with other ingredients. Substitute carrot juice for veggie or tomato juice and 1 tablespoon light miso for salt.
For 4 servings, per serving:
Calories: 101 Protein: 4gm Fat: 1gm Saturated Fat: 0.1gm Carbohydrates: 19gm Fiber: 4gm Cholesterol: 0 Sodium: 191mg
Calories from Protein: 15% Calories from Fats: 9% Calories from Carbohydrates: 76%