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Gazpacho

Gazpacho
Classic Gazpacho

Gazpacho, Spain’s famous chilled tomato-based soup, is basically summer in a bowl or salad in a blender. It sounds fancy to say it, but it couldn’t be easier to make!

I’ve been making Gazpacho for years and it’s an absolutely perfect way to use up all your garden-fresh produce or farmer’s market finds. It’s raw, spicy, and wonderful and if you’ve never tried it I really hope you do. It’s clean eating at its best! And, Both recipes are gluten-free, paleo, and quick to make! Gazpacho is totally raw, too.

Gazpacho, Two Ways, One Red & One White!
All the veggies you’ll need

Gazpacho

Get your blender or food processor out. I’m blessed to have a Vitamix 5200 Blender, and it will blend this to perfection in about 10 seconds! It’s not inexpensive, but it’s an investment that will last for years. I use it for smoothies, soups, sauces…just about everything that can be blended!

Gazpacho in the blender
All the ingredients
in the VitaMix.

 

Kate’s Tips

  • Freshly made croutons would be wonderful in either of these soups. Check out my recipe. Feel free to use gluten-free bread 🙂
  • Make Gazpacho shooters as an appetizer for a party. Just spoon into small glasses and sprinkle on the garnishes. Add a dollop of sour cream on the top.
  • Add a zucchini. Or any other veggie you’d like.
  • This is the tomato juice I use: Lakewood Organic Super Tomato Juice.
  • Instead of the chives, try using basil instead. We all know how well basil goes with tomatoes!
  • If you love cold soups in the summer, you’ve got to try my cold beet borscht recipe. Beets never tasted so good, and it’s the prettiest soup you’ve ever seen!
  • This recipe is the classic version. Feel free to try different veggies, herbs, and spices to make it your own special creation!

What are your favorite cold soups?

Gazpacho, Two Ways, One Red & One White!
Classic Gazpacho

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