What can be better than this refreshing and cleansing cold summer soup to beat the heat? A few simple ingredients and no cooking required – can you ask for more? 😉 There are several gazpacho recipes available online, but here is my take on the Andalusian soup. If you want to experiment then you can add soaked bread to thicken the soup, generous amount of olive oil, some vinegar to increase the tang, and include raw onion to recreate the original recipe. Enjoy it any way you like, but definitely try it out. Bring on some tapas and you have a delicious meal ready in no time (quick, delicious, and, of course healthy). Tapas recipes coming soon- I promise!
Know your key nutrients: By now, I think you might have become familiar with the foods I usually work with and their nutrient profile. You might be able to fill out this section for me, right? 🙂 Can you describe this dish by its nutrient profile in the comments – say whether it is low, moderate or high in terms of its calorie, fiber, protein, fat, vitamin content ? Right answers will get a surprise!
Per serving: 97 calories | 2 g protein | 5 g fat | 1.5 g fiber | Vit C & Pro-vitamin A
Total time: ~ 10 mins
Ingredients (2 servings)
2 Persian cucumbers, diced
2 tomatoes, diced
1/2 red bell pepper (large), de-seeded and diced
1 large clove of garlic
2 tsp extra virgin olive oil
salt and pepper to taste
Chopped Cilantro or grated cheese for garnish
- Wash the vegetables and then dice. De-seed only the bell pepper and retain the peel of cucumber. Best is to avoid washing vegetables after cutting. Washing after cutting the vegetable increases the exposed area and washes away the water soluble nutrients with it. More such tips on preserving nutrients are in the GOOD TO KNOW section.
- Blenderize the vegetables along with garlic to make a fine puree. Add some water if necessary.
- Collect the puree in a large bowl while you pass it through a fine sieve. Mash the residue as much as possible to extract maximum juice and reduce the solid residue. If you wish to not strain the puree, you may do so. I tried it in order to save the fiber, but the consistency was not so appealing & taste was not as palatable. I found other ways to utilize the fiber rather than discarding it. Save it for your stocks, or spice it up with different spice mixes (red chili powder, cumin & corriander powder, with or without ginger-garlic) and bind with potato or bread crumbs to make patties (like my SCHEZWAN PATTIES recipe) or use it as a filling for your turnovers, parathas, or savory cakes (like my DOODHI DHOKLA recipe).
- Season with salt and freshly ground black pepper and olive oil.
- Serve the soup immediately or keep it in the refrigerator for cooling. Garnish with chopped cilantro and/or grated cheese. Salud ! 🙂