A delectable cold soup, gazpacho tastes like summer in a bowl. Thankfully, it’s also simple to make. You can make this Spanish tomato soup chunky with bread or dress it up with herbs and cheese.
I can slurp this all year because I live in sunny southern California, but it’s also an incredibly useful recipe for other LA-centric reasons. It’s the perfect thing to serve to raw food and juicing friends, since it fits the bill for both diets. It’s also damn delicious.
Shape calls gazpacho one of the best diet foods because:
Made of mostly vegetables and spices, gazpacho is full of water, fiber, and antioxidants, making it a low-calorie, filling option that can replace more caloric and fattening foods in your diet… Plus, a recent Penn State study found that eating a low-calorie soup (like gazpacho) before a meal could help you consume 20 percent fewer calories at mealtimes.
2 lbs very ripe tomatoes, seeded and coarsely chopped
2 small cucumbers, peeled, seeded, and chopped
1 clove garlic, peeled and chopped
1 sweet red bell pepper, seeded and chopped
1/2 red onion, chopped
3 Tbsp red wine vinegar
½ cup extra-virgin olive oil
2 Tbsp freshly squeezed lemon juice
Salt and pepper to taste
Pulse tomatoes, cucumbers, garlic, pepper, vinegar, onion, olive oil, lemon juice and 1 cup water in a blender until combined. Some like it smooth and others like it a little chunky.
Chill the gazpacho in refrigerator for at least 2 hours.
Then adjust seasoning with salt and pepper.
Serve in individual bowls with any additional garnishes on the side.