Lifestyles: Gazpacho makes a refreshing summer meal
The idea of a chilled soup is unusual for some, because many have only enjoyed their soup served steamy and hot.
Gazpacho which has Spanish origins is a delicious and fresh chilled vegetable soup that is loaded with flavor. Most chilled soups are best enjoyed during summer months I usually make my first batch of Gazpacho as soon as the weather warms and the fresh, local vegetables are ready to harvest.
This is one of the most fresh and healthy soups that you will make and it is filled with all of the vitamins, minerals and benefits that you receive from consuming raw vegetables.
Gazpacho can be made to whatever texture that you desire from semi chunky to smooth and you can also adjust the spices and seasonings to your own personal preference.
I have served Gazpacho in everything from soup bowls and tea cups to shot glasses. This amazing soup can be enjoyed for lunch. dinner or at parties. The addition of the breadcrumbs and the extra virgin olive oil give the soup a more velvety and creamy flavor.
Once you make and try this soup it may just change a few minds and become a favorite.
Clarence’s Gazpacho
Ingredients
2 pounds ripe, Fresh tomatoes cut in half
2 peeled English Seedless Cucumbers
1 medium green bell pepper with seeds and core removed
4 Scallions (Green Onions)
2 peeled and chopped Cloves of Garlic
3 tablespoons Extra Virgin Olive Oil
2 tablespoons Sherry or Red Wine Vinegar
1 teaspoon Salt
½ teaspoon Black Pepper
1/2 teaspoon Ground Cumin
½ cup Bread Crumbs
Juice of ½ Lime
Purée
Combine all ingredients together in a blender or a food processor and puree for 1 minute, or until the soup reaches your desired consistency.
Season to taste with extra salt, pepper or cumin if needed.
Refrigerate in a sealed container for 3 to 4 hours, or until completely chilled.
Serve cold, garnish such as finely chopped cucumber or croutons and serve with crusty bread from a local source.
{Image: Stock} It’s summer and it is the perfect time for Gazpacho.
