Gazpacho Soup

by Hugh

Gazpacho Soup

Gazpacho Soup

This is one of my summertime favorites. I have my own garden and there are times when the tomatoes and cucumbers are so plentiful that I’m eating them everyday which is great, and this recipe for Gazpacho Soup is a nice change up to eating them straight from the vine (which I also love) or in a regular garden salad.

3 large tomatoes

2 cucumbers

1 stalk celery

1/3 bunch chopped cilantro

1 small hot pepper (optional)

½ avocado

¼ sweet onion (optional)

juice from 1 lime

Either chop and mix all ingredients or pulse in food processor until desired chunkiness is achieved. Pour into a bowl and garnish with a few cilantro leaves.

I prefer to use Japanese, Armenian or other soft skinned cucumbers which are softer on the palate and easier to digest. If you like a crunchy gazpacho soup dice a celery stalk and add it into the mix. And obviously this gazpacho soup could be chunkier or smoother depending on how long you process it.

One could add a small amount of garlic, cumin powder or as noted above a small hot pepper if they are looking for a bolder flavor, however over time most people find that as their taste buds come alive again that all veggies are bursting with their own natural flavors and are better enjoyed and savored without additional strong seasonings added.

There’s nothing as wonderful as a fresh ripe juicy tomato bursting with its own natural flavors, mixed together with the other fresh ingredients of this Gazpacho Soup. Truly a marriage made in heaven.

**note ~ a ripe lime should be yellow skinned, or at least not a deep green as usually seen in most stores. Ask your grocer or farmer if they can provide you with ripe limes. Of course this may be good reason to plant your own lime bush.

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Jun 13, 2015
Gazpacho Soup
by: Anonymous

Gazpacho is such an amazing dish which was so yummy. I truly love to prepare it and I thank you for this recipe.

Mar 17, 2014
by: AnonymousAlpha

Is there anything you could substitute for the avocado? I just cannot bring myself to eat them.

****you could just leave it out, but you might not even know 1/2 an avo was blended in. Substituting a teaspoon or two of chia seed might work too.

May 20, 2013
by: Anonymous

do you eat this cold or warm or both?

Hugh's reply***** Gazpacho soup is traditionally served chilled. It’s a recipe for those warm summer days when the thought of cooking something sounds crazy. This soup can be served chilled or at room temperature. I think room temperature or just slightly chilled is best because eating cold or hot foods is tough on the digestive system. And remember, all ingredients are raw, so there’s no cooking here.

Feb 04, 2013

I used this recipe in a cooking class. There were around thirty attendees and they were very impressed with the soup. They all agreed that it is delicious and were inspired to make it at home to share with their families. It was so easy and fast to prepare. Thanks for sharing the recipe.

***Hugh's reply **** Wonderful Gwen, sharing healthy recipes is one way to get people back on the right track.

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