4 Hour Body Recipes Soups – Gazpacho
Where I live it’s getting warmer and that means no more hot soups and stews.
But I still enjoy a good soup and one of my favorite summer soups is a dish called Gazpacho. Gazpacho is basically any chilled vegetable soup. Traditionally they are tomato based, but you can pretty much substitute any vegetables you like in the soup and enjoy it.
For me Gazpacho is something like a soupy salsa. That is the way I typically prepare mine. It can double as a salsa or as Gazpacho simply by adjusting the amount of liquid – more for Gazpacho, less for salsa.
Although there is no need to cook any of the ingredients, I prefer to cook up the onions and tomatillos that I use.
- 1 medium yellow or white onion – peeled and quartered
- 4 tomatillos – quartered
- 4-5 ripe plum tomatoes (or 1-1.5 pounds) – chopped
- 1-2 cloves garlic – minced
- bell pepper – chopped
- up to 1/4 C of Olive Oil
- diced/chopped jalapeno (optional)
- 1 ripe avocado
- juice of 1/2 lime
- 1/4 C fresh cilantro
- salt and pepper to taste
- tomato juice (optional)
Preheat oven to 350 degrees. On a baking dish place quartered onion and tomatillos. Roast for approximately 10 minutes or until desired tenderness.
Put onions and tomatillos in a food processor and pulse until chopped. Put in tomatoes, garlic, bell pepper, and jalapenos (if using). Pulse all these ingredients until pureed, but still slightly chunky. Add avocado and cilantro in processor and puree. Drizzle in olive oil while processor is pureeing rest of ingredients.
Transfer to a large bowl or storage container. At salt and pepper to taste and squeeze the juice of 1/2 a lime into gazpacho. Mix and chill in refrigerator at least an hour, but longer if necessary.
If gazpacho is too thick for your liking you can add some tomato juice to thin out to your preference. Will make about 4-6 servings
Serve in a bowl and enjoy!
To make this into a full meal you can add a couple of ingredients that will effectively make it into a “one-pot” type of meal. Some ideas:
- add can of drained white albacore tuna into bowl of gazpacho
- add cooked and chilled black beans
- use as a dressing over salad
- use as a salsa of chicken, fish, eggs
My preference is to add tuna in and have it as a big bowl of tuna soup. One of the beautiful things about this dish is the versatility in adding different ingredients in.
What do you think? Is this something you would try? Sometimes the strangest sounding recipes turn out to be the tastiest. This is honestly one of my favorite summer-time dishes.
If you try it, let us know in the comments!