As summer is just approaching, the tomatoes in the market are looking perfect for chilled gazpacho soup. Vegetables in gazpacho are blended together to create a purée soup and are accompanied by a variety of garnishes, many of which happen to be the same vegetable ingredients in the purée.
Directions
- Combine tomato, cucumber, bell pepper, onion and garlic in a blender. (For a less spicy taste, reduce the onion and garlic by half.)
- Purée until the desired consistency is reached.
- Add the remaining ingredients (baguette, olive oil, vinegar, salt, pepper and Tabasco) and blend until smooth. For more or less spice, adjust the amount of pepper and Tabasco.
- Pass through a sieve if the blender does not fully break down the tomato and bell pepper skins.
- To create a thinner soup, add a bit of tomato juice. For a thicker soup, add more baguette.
- Chill well and serve with an assortment of garnishes: chopped red onion, yellow pepper, tomato, cucumber, egg white, egg yolk and croutons.
℞ M.D. Notes
- Gazpacho contains an abundance of fiber and antioxidants. Tomatoes contain the antioxidant lycopene.
- It contains a good amount of vitamin C, vitamin A and vitamin E, along with the minerals phosphorus, calcium, magnesium, zinc and iron.
- Tomatoes also contain flavonoids, which have anti-inflammatory properties.
