Fresh Flavorful Gazpacho

 

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Is cold soup an oxymoron? Not if it’s this delicious!

Gazpacho soup is probably the OG of “healthy green shakes” before their trendiness hit health-conscious populations. Originally from regions of Spain and Portugal, and dating back to the Moors and even Romans, it has been a warm weather staple since ancient times. It is refreshing on a hot spring day, and even better during the summer months. Traditionally, it is made with a combination of tomatoes, bread crumbs, olive oil and vinegar, but I still consider my recipe as a classic-style gazpacho even though I don’t use breadcrumbs.

In Chinese medical theory, typically, we don’t want to indulge in too many cold raw foods. But like ceviche, gazpacho is an example of something that is raw/fresh, but still predigested. The acid from the lemons and vinegar can actually help digest components of the vegetables over a lengthened period of time. While in spring, you can serve this chilled or even slightly colder than room temperature. For those of my patients who I don’t recommend eating cold foods, this recipe may not be for you. Maybe next year. However, we can all use some heat-clearing during the spring and summer months, and this can be well-tolerated during lunch (not dinner time).

This is also probably the easiest soup to make as long as you own a blender. No slaving away on your feet over a hot stove. Just chop up the ingredients, let them sit overnight, and blend it during the day. You’ll be surprised at how deep and savory the flavors are!
Ingredients

  • 4 large tomatoes, coarsely chopped
  • 1 cucumber, coarsely chopped
  • 2 cups fresh basil, chopped
  • 1 large onion or 2 small onions, chopped
  • 3 cloves garlic, roughly sliced
  • 1/2 a lemon, juiced
  • 2 tbs olive oil
  • 1 tbs balsamic vinegar
  • 1 tsp salt
  • 1/2 tsp coarse ground pepper

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Can you believe this is soup?

In a large mixing bowl, toss all the ingredients together.

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Make sure everything touches liquid

Toss everything around so that each component is evenly distributed and they all got a chance to get in contact with the liquid. Place a cover over the bowl (saran wrap or lid). Place in the refrigerator over night (8-24 hours).

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Everything pretty much looks the same the next day. But you won’t believe the aroma!

After sitting overnight, take all the ingredients and blend them in batches in a blender.

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First batch

Now, mix it all together. Serve slightly cold. You can add some basil or other herbs for garnish. Sometimes, I still can’t believe it’s soup! But you’ll see. It’s a refreshing explosion of flavor! This recipe makes about 3 large bowls. Enjoy!

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