Gazpacho is a tomato-based, vegetable soup traditionally served cold. It originated in southern Spain and is perfect for a refreshing and cold meal in the summer.
With a kitchen stalked of fresh veggies, I decided to make good use of this bounty and prepare my first-ever Gazpacho. This treat is packed with vitamins, minerals and phytochemicals, all of which have various health benefits. Gazpacho is a solid source of antioxidants, which help to prevent free radical damage that can lead to premature aging. So, for a healthy dish that helps you look and feel great, try this recipe.
I started with a big basket of veggies. ((Can you notice the veggie face?)) 🙂
Then I took out my blender and had a veggie party! Note: I modified this recipe to include cilantro. Just as an added benefit cilantro is an anti-inflammatory that may alleviate symptoms of arthritis and is a good source of iron.
Chill overnight, and here you go! Yummy Gazpacho! Enjoy!
(Recipe from Simply Recipes)
- 6 ripe tomatoes, peeled and chopped
- 1 purple onion, finely chopped
- 1 cucumber, peeled, seeded, chopped
- 1 sweet red bell pepper (or green) seeded and chopped
- 2 stalks celery, chopped
- 1-2 Tbsp chopped cilantro
- 2 Tbsp chopped fresh chives
- 1 clove garlic, minced
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 2 Tbsp freshly squeezed lemon or lime juice
- 2 teaspoons sugar
- Salt and fresh ground pepper to taste
- 6 or more drops of Tabasco sauce to taste
- 1 teaspoon Worcestershire sauce (omit for vegetarian option)
- 4 cups tomato juice
Combine all ingredients. Blend slightly, to desired consistency. Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight, allowing flavors to blend.
Yield: Serves 8.
Reve ~ Johanna