I've waned to share this tomato gazpacho recipe, compliments of ecoliciouslife.blogspot.com since it was served during my bachelorette weekend in early June. It's on the right in this gorgeous, believe-it-or not- healthy food spread we all ate up, guilt-free of course! I think everyone took seconds of the soup. It's delicious and lasts all week for those of us who can't cook everyday.
Given I'm discussing the importance of tomatoes, especially paired with olive oil, in protecting your skin from sunburn on the NBC 10! show today, I think it's the perfect time to share.
Ingredients
4-5 Ripe Tomatoes*
1 Cucumber, peeled
1 red pepper, deseeded
1/4 C. Olive Oil
2 Tbs White Wine Vinegar (red or white wine with or without a splash of vinegar works too)
1/2 tsp. Cumin
2 cloves garlic
1 slice of gluten bread, soaked in water for 5-10 minutes**
salt to taste
Directions
1. Chop all vegetables and garlic.
2. Squeeze excess water from bread.
3. If using a vita-mix or the equivalent, add all ingredients together and blend until smooth.
4. If you are using a less powerful blender, combine the wet bread with the olive, oil and white wine vinegar, blend until smooth.
5. Add in tomatoes and blend until smooth.
6. Add in remaining ingredients a handful at a time and blend until smooth.
7. Chill for at least 30 minutes before serving.
*The quality of the tomatoes will determine the flavor of the soup so I recommend using Juicy ripe organic tomatoes fresh from the Farmers' Market. This soup doesn't taste as good when tomatoes aren't in season locally.
**Pretty much any kind of gluten-free bread will work, I've used frozen gluten free waffles, a gluten-free English Muffin and Gluten Free French Roll all with great results. Add the equivalent of 2 slices of gluten-free bread for thicker soup, one for thinner soup.
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