I have never made Gazpacho before, so I sought out on a fact finding mission of sorts. I wanted to find out what Gazpacho really was, I mean besides a cold tomato soup. Which honestly that description leaves little to be desired for me. So, I came to realize that Gazpacho is basically a generic term for cold vegetable soup. There are so many options and varities out there, the main thing everyone agrees on is that it must cold and must be chalked full of veggies.
So, I decided to tip my hat at Gazpacho making and give it a whirl. This Gazpacho, has ton of flavors, is very unique as I did roast the vegetables but still offers that traditional feel. What a great mid work week meal, not only did it satisfy the need for something cool, it's a great way to add a vegetarian option to your weekly meal rotation.
GAZPACHO
· 1 English cucumber, halved
· 2 red bell peppers, cored and seeded
· 3 Roma tomatoes, quartered
· 1 Jalapeño pepper, cored and seeded
· 1/2 red onion
· 2 garlic cloves, minced
· 12 ounces spicy tomato juice
· 2 teaspoons of balsamic vinegar
· 1/2 tablespoon sea salt
· 1 teaspoons freshly ground black pepper
· Juice of one lime
· 2 teaspoons of Worcestershire sauce
. Handful of fresh cilantro chopped
Preheat your oven to 425. On a baking sheet place all your vegetables, lightly drizzle with olive oil and season with salt and pepper. Roast veggies until they begin to char about 10 to 15 minutes. This is somewhat different from the original recipe but I believe brings out the flavors in the vegetables and really adds to the overall soup. Most recipes I found called for a lot of olive oil once the veggies are purred. I opted to omit that step, I just didn't feel it was necessary for the flavors and when ever I can cut calories with out sacrificing taste I am in.
Once roasted, place all vegetables in a food processor or blender. Add your seasonings, Worcestershire,lime juice and balsamic vinegar. Blend until you reach the desired consistency. Personally, I like it very smooth, so I blended until no chunks were left. At this point add your vegetable juice, add 1/2 cup at a time. Again this is on personal preference and the consistency you prefer your soup to be, you can always add more but can never take it back if you add to much. Taste and season with salt and pepper as needed. If you like an added kick, you might want to put a few drops of your favorite hot sauce.
Pour into a container and place in the fridge or freeser for at least two hours. The longer this soup sits the better it gets. Since we were eating it that night, I opted for the freezer. Just make sure to check on it every hour and mix it up. In the meantime chop your cilantro, once ready to serve sprinkle the cilantro on top of each bowl. I also added a small dollop of greek yogurt. It really doesn't get much easier than this, quick satisfying summer meal.
This was a huge hit in my house. To round out the dinner and because my husband is always asking for bread. I also toasted some ciabatta bread then placed a piece of smoked guoda on top and put it under the broil for a minute or two until bubbling and golden brown.
I hope you enjoy, Happy Weekend Everyone!
