“Do you have a kinder, more adaptable friend in the food world than soup? Who soothes you when you are ill? Who refuses to leave you when you are impoverished and stretches its resources to give a hearty sustenance and cheer? Who warms you in the winter and cools you in the summer? Yet who also is capable of doing honor to your richest table and impressing your most demanding guests? Soup does its loyal best, no matter what undignified conditions are imposed upon it.”
~ Judith Martin (Miss Manners)
In the winter, I sometimes get on a binge to make lots of soup. In the summer, it just seems too hot for soup. But then we started making Gazpacho Soup after our trip to the Andalusia region of Spain. It’s delicious and amazingly refreshing on a hot day.
Gazpacho is like a liquid salad. It’s filled with vegetables that taste incredibly good together! It has ancient roots, probably going back to the Moors, the North African Arab people who used to rule the south of Spain for seven hundred years. It’s still regularly eaten in hot Andalusia, often served in a glass.
I thought it might be hard to make. Not at all! All it requires is chopping up the ingredients, blending them together and chilling. No cooking required! Easy to make, cheap ingredients to buy…plus, I make extra to eat all week. A perfect zen meal.
Can of 16 oz. diced tomatoes (or fresh tomatoes, even better!)
1 red or yellow onion (I like red better but only had yellow)
1 cucumber, peeled and chopped
1 sweet red bell pepper (or green) seeded and chopped
2 stalks celery, chopped
1-2 Tbsp chopped fresh parsley
1-2 cloves garlic
1/4 cup red wine vinegar
1/4 cup olive oil
2 Tbsp freshly squeezed lemon juice
Salt and fresh ground pepper to taste
6 or more drops of Tabasco sauce to taste
1 teaspoon Worcestershire sauce
2 cups tomato juice (more if it’s a little too thick)
Combine all ingredients. Pour into blender and mix to the consistency you’d like. This time I blended the ingredients in the blender first and then stirred together to get a very smooth texture. I also like it a little chunky, too. Make sure you store the soup in a non-metallic bowl.
Put in non-metal bowl and allow the flavors to blend. Overnight is best. The restaurants in Spain add all sorts of garnishes to the soup. We added croutons, parsley, a little olive oil and avocados to our soup. Add salt and pepper to taste at the time you eat.
You’ll love your Gazpacho that only takes as much time as it takes to chop and blend the ingredients. The perfect summer Zen Meal.
adapted from Simply Recipes
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