During a hot summer it is pretty hard to eat something hot and heavy, without falling in to a food coma right away. But if you love savery food and don’t want to miss out on that just because its too hot outside, then Gazpacho might be exactly the right thing for you. Even if summer hasn’t spoilt you so far, its going to be delicious.
Gazpacho is a cold vegetable soup, which has its origin in Spain. And because it is eaten cold, it is perfect as a light meal on hot summer days. Imagine a savory cold sweet soup or a spicy Green Smoothie. On the Internet there are hundreds of different variations of gazpacho, but ultimately it’s simply a vegetable soup. You can pretty much use anything veggie-like that you can find in your kitchen. Seasoning, oil and veg stock added. Done.
The great thing about this soup is that no vitamins are lost through the cooking process, because the vegetables simply won’t be cooked. Thus, most parts of vitamins and minerals are retained. The tomato, carrot and paprika provide a large proportion of essential vitamins A, C and E and protect us against colds and other diseases. Cucumber and celery rehydrate and purify our bodies and at the same time keep our blood pressure under control and have a positive effect on our digestion. Celery is also a good food to relax our nerves. And due to the fact that the soup mainly consists of vegetables and liquid, it is also very low in calories and easy to digest. All in all, a perfect meal to stay fit and healthy and the taste of the soup is an absolute dream.
And because Gazpacho is been eaten cold, it is ideal as a lunch snack in the office. Prepare it the night before, pour it into a container, let it cool in the fridge overnight, grab it in the morning. Done.
So, now let’s talk about the recipe. As I said, you can vary your Gazpacho as you desire, depending on how you like it the most. Don’t be put off by the many ingredients that I have used. I’ve been experimenting a bit, and was rewarded with great flavours. Here’s the recipe now:
- 5 vine-ripend tomatoes, alternatively use tin-tomatoes
- 1/2 cucumber
- 1/2 green paprika
- 1 carrot
- 1 clove of garlic
- 1 slice of whole-grain bread
- 2 stalks of celery including its leaves
- 2 tbs olive oil
- 2 tsp sea salt
- 1 tsp pepper
- 1/2 tsp cumin
- 1 small chili
- 2 splash of lemon juice
- 1 liter vegetable stock
- some balsamic vinegar und Worcester Sauce
- fresh marjoram und thyme
- Wash your vegetables and cut everything in small pieces and add the vegetables in to a blender or a saucepan together with the vegetable stock, oil, chilli, garlic and bread.
- Mixes everything or mince it with a hand-held blender and season to taste with salt, pepper, cumin, balsamic vinegar, lemon and so on. Feel free to add more water, in case the soup be too thick.
Lunch for the next 2 days has been sorted.