Gazpacho is a perfect choice for those hot summer days, when you need something cold (or room temperature, if you prefer), yet something savory and even spicy. This soup is completely raw, retaining all its vitamins and minerals. It has no fat, is totally gluten free, is absolutely 100% healthy, not to mention that it is a cinch to make. This is what I brought on a canoe trip this past weekend, and we had so much fun enjoying this delicious soup. This is a great way to use some of those great juicy fresh tomatoes that are so plentiful this time of year.
3-4 fresh ripe tomatoes
1 small cucumber
1 red bell pepper
1-2 garlic clove
juice of one lime
1 small zucchini
1 tablespoon fresh parsley, minced
1 tablespoon fresh basil, minced
salt to taste
For texture in the soup: Finely Chop half of a tomato, half of a small cucumber, a very small zucchini, 1 small piece of red bell pepper. Place all finely chopped vegetables in a container and set aside.
In a blender add the rest of the ingredients: tomatoes, half of a cucumber (peeled), the rest of the red bell pepper, garlic clove, and lime juice. Blend till smooth.
Transfer blended mixture into a container with a lid and stir in the minced paisley, basil, salt, and finely chopped texture vegetables.
Chill in the fridge for at least 2 hours or enjoy at room temperature right away.
Note: You can spice up this soup with a slice or two of red chili pepper added to the blender.