Garden Gazpacho
My Garden Gazpacho is refreshing and bursting with the flavors of summer! Simple Ingredients, blended to create a cool, fresh soup, make this the perfect lunch, snack, appetizer or meal on a hot summer day!
Montreal Gazpacho
The first time I was introduced to Gazpacho I was in Montreal with my husband. We were engaged to be married on that trip – ha! Such fond memories! We had been traveling all day and arrived into the city tired and hungry. We popped into a small cafe that specialized in Spanish food for a late lunch and a glass of wine. Little did we know we would enjoy, what has gone down in our personal history, as the best Gazpacho we have ever eaten! It was creamy. It was cool and refreshing. That soup had the most delectable garden-fresh flavors I didn’t even know I was craving on that hot July afternoon. It was Gazpacho perfection! Had I been bolder in my younger years I would’ve asked for the recipe.
Friends, I believe I have developed a Gazpacho recipe that is similar in flavor to the one that I – to this day – dream about. My Garden Gazpacho is simple. It is sophisticated. It is fresh. And whether the produce I use to make this delicious soup has come from my home-grown garden, my farmers market or the local grocery store, this soup delivers on fresh, ripe flavor.
Garden Goodness and Bell Peppers
Micronutrients – aka, vitamins and minerals, are an important part of the diet as they are necessary for critical bodily functions. Vitamins are necessary for energy production, immune function, blood clotting and more. Minerals play an important role in growth, bone health, fluid balance and many other processes. It’s why adding variety to your diet is important.
Vegetables and Fruits provide necessary vitamins and minerals. Since Gazpacho is made from several vegetables I am choosing to highlight just one – the bell pepper.
Some benefits of Bell Peppers (1 Cup, chopped):
High in Vitamin C – 317% of your daily recommended value, which protects against cell damage
Contains Beta-Cryptoxanthin – Red bell pepper contains beta-cryptoxanthin, a compound that your body turns into vitamin A. Some research suggests that foods rich in beta-cryptoxanthin may help lower the risk of bladder, lung and colon cancer.
Anthocyanins – These natural compounds are responsible for the red color in red bell peppers. These pigments have a protective effect on brain cells and could help slow down memory problems and cognitive aging.
Simple Fresh Ingredients (Minus the Stale Bread)
This soup is prepared using a few vegetables and some flavor highlighters to enrich the flavors of the veggies. I suggest using “good” olive oil – good quality, flavorful and good day-old bakery bread (this can be omitted but lends to a thicker consistency).
Cucumber, Garlic, Red Onion, Green & Red Bell Peppers, Tomatoes
Salt, Pepper, Good Extra Virgin Olive Oil, White Vinegar, Stale Good Bread
High Powered Blender
Begin by coarsely chopping your vegetables, blending in batches. I start by adding chopped 1 cucumber with 1 small clove of garlic, and 1/2 red onion (white onion works too). Blend on high to create a thick puree. A High Powered Blender will create a smoother consistency. Taking the additional step of passing the final soup through a sieve will also yield a smoother resulting soup.
Next, add 1 chopped green bell pepper and 1 chopped red bell pepper. Blend.
Add 3 chopped tomatoes (I typically use tomatoes on the vine) and blend until smooth.
Add 1 tsp Kosher Salt and 1/2 tsp freshly ground black pepper. Pour in 3 tbsp Good Extra Virgin Olive Oil. I find one with peppery notes to add great flavor to this soup. Then pour 2 tbsp White Wine Vinegar. Blend.
Finally, add 2 pieces of stale French or Italian loaf. This can be omitted if trying to limit carbohydrates or eliminate gluten. It will create a thicker consistency in the soup. Then once it has been blended, you may want to pass the soup through a sieve or a strainer to remove any clumps. This is a personal preference.
Enjoy! And if you like the recipe, please share on Pinterest, or snap a photo of your creation and tag me on Twitter, or Instagram!
Garden Gazpacho
Equipment
- 1 High Speed Blender
Ingredients
- 1 Cucumber coarsely chopped, optional skin removed
- 1 Clove Garlic
- ½ Onion red or white, chopped
- 1 Green Bell Pepper coarsely chopped
- 1 Red Bell Pepper coarsely chopped
- 3 Vine Ripened Tomatoes chopped
- 1 tsp Kosher Salt
- ½ tsp Freshly Ground Black Pepper
- 3 tbsp Extra Virgin Olive Oil
- 2 tbsp White Wine Vinegar or Sherry Vinegar
- 2 Pieces Stale Bread French or Italian works great
Instructions
- Blend chopped cucumber, garlic and onion until a smooth consistency is achieved.
- Add chopped peppers and blend again until smooth.
- Add chopped tomatoes and blend until smooth.
- Season the soup with the salt, pepper, olive oil and vinegar. Blend to incorporate.
- Slice or tear 2 pieces of stale bread into small pieces and add to the blender. Blend on high until smooth. If a smoother consistency is preferred, pass the soup through strainer or sieve to remove any clumps. Enjoy!
