Here’s a naturally gluten-free and refined sugar-free soup that’s healthy and packed with nutrients. Tomatoes contain lycopene, which helps ward off cancer. They also contain powerful anti-oxidants that help defend against free radical damage.
Still need another reason to make gazpacho?
I don’t think there’s anything more refreshing on a hot summer day than a cool bowl of this soup. I love the crunchy vegetables and the flavorful tomato broth.
For years I thought gazpacho was a mystery – maybe it was the fancy name or the strange concept of cold soup. But, really it couldn’t simpler. Just chop up some veggies, throw them into some organic tomato juice, season, and chill.
I’ve been enjoying a cold cup of gazpacho with toasted slices of my crusty gluten-free bread.
Think of this just like any other soup recipe – you can play around with it to your heart’s content. Add or subtract to suit your tastes.
What summer dishes have been whirling through your kitchen?
Serves: 6 - 8 servings
- 4 cups organic tomato juice
- 5 – 6 tomatoes, blanched & skins removed
- ½ medium red onion, small dice
- 1 english cucumber, small dice
- ¼ cup fresh, chopped parsley
- 2 tablespoons fresh, chopped basil
- 2 tablespoons fresh, chopped cilantro
- 1 – 2 cups water
- 10 – 15 drops of your favorite hot sauce, or to taste
- sea salt and fresh ground black pepper to taste
- good quality extra-virgin olive oil
- crusty gluten-free bread, warm or toasted
- Put the tomato juice in a large bowl or pot. Dice the blanched tomatoes and add them to the tomato juice along with the onion, cucumber, parsley, basil, cilantro. Stir in enough water to reach the desired consistency. Add the hot sauce, sea salt and pepper to taste. Chill overnight, or a couple of days.
- Serve with a drizzle of extra virgin olive oil and warm, crusty gluten-free bread if desired.