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Summer Gazpacho

This easy gazpacho recipe is a classic, no-cook Spanish soup and the iteration we’re familiar with today is a bit different from the original. Some food historians say gazpacho dates back somewhere between the 8th and 13th centuries. Back then, it was made with garlic, salt, bread, olive oil, and vinegar (no tomatoes!). It wasn’t until peppers and tomatoes arrived in Europe in the 16th century, that the soup evolved, and those ingredients were added.

In order to add a bit of protein and balance this meal with the healthy fat needed to make it complete, I have added a few ingredients to this traditional favorite so it can be enjoyed on any healthy diet!


Ingredients:

  • 3 stalks of celery diced

  • 1 seedless hot-house cucumber with skin on diced

  • 1 zucchini diced

  • 3/4 whole medium red onion diced

  • 4 cups tomato juice such as V-8 (look for low sodium)

  • 2 cloves garlic pressed or minced

  • 1/4 cup extra virgin olive oil or grapeseed oil

  • 1/4 cup red wine vinegar

  • 2 tablespoons agave

  • 2 tablespoons Cholula hot sauce or other hot sauce to taste (optional)

  • 1 tablespoon celery salt

  • 1 tablespoon garlic salt

  • 6 cocktail or Campari tomatoes diced

  • Kosher salt and freshly ground black pepper

  • 1 cup Greek Yogurt divided (omit if dairy-free )

  • Fresh chives for garnish

  • 2 full avocados diced

  • 2 -15 ounce cans of garbanzo beans drained

Directions:

  1. In the bowl of a food processor or in a blender, combine half of the celery, cucumber, zucchini, red onion, and 2 cups of the tomato juice with the pressed or minced garlic, olive oil, red wine vinegar, sugar, hot sauce, celery salt, and garlic salt and 3/4 cup of the Greek Yogurt.

  2. Pulse all of the ingredients until well blended. Add the rest of the tomato juice and pulse to mix.

  3. Add the celery, cucumber, zucchini, and the diced tomatoes and pulse once or twice.

  4. Add the beans and avocado.

  5. Season with kosher salt and freshly ground black pepper and adjust the hot sauce to taste.

  6. Chill the soup for at least 1 hour before serving.

  7. Serve the soup with a drizzle of additional Greek Yogurt that has been thinned with a bit of water. Top with fresh chopped chives.

Add your favorite vegetables or omit the beans and add shrimp for a different variety!

Serve cold!

Makes 8 servings

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