Gazpacho Soup

With the end of summer approaching, and the (mostly) warm summer days still gracing us with their presence, we enjoyed this antioxidant rich Gazpacho soup for lunch over the weekend.  Quick and easy to pull together and so refreshing.  No cooking required!

tomatoes pepper

There are a few variations of the Gazpacho recipe, I prefer mine with a little texture to it, but you can pass it through a sieve if you prefer a much smoother soup.

Gazpacho Soup

Ingredients

1 kg of ripe, large vine ripened tomatoes
1 red pepper, deseeded and diced
½ large cucumber
small red onion
clove of garlic, crushed
1 tblspn cider vinegar (or vinegar of your choice)
1 tblspn extra virgin olive oil
Seasoning to taste

Method:

Score the tomatoes at both ends and place in boiling water to remove skins, cut into quarters and then remove seeds and core.  Put all the juicy insides from the tomatoes into a sieve over a bowl to catch all the liquid and use the liquid in the soup.

Place the tomatoes and all the extra liquid, red pepper, cucumber, onion, garlic, olive oil and vinegar into a food processor and process to the texture of your choice.

Put the blended soup into the fridge and chill for a couple of hours, once chilled add seasoning to your own taste.  Garnish with a drizzle of olive oil and extra diced cucumber and tomato.

Serve with crusty French bread.

 

Gazpacho Soup

Nutritional Info:

Tomato – Vitamins A, B3, B5, B6, C, E, K, Beta-carotene, Biotin, Folic Acid, Lycopene, Calcium, Chromium, Copper, Iodine, Iron, Magnesium, Manganese, Molybdenum, Phosphorus, Potassium, Zinc, Fibre.

Red Pepper – Vitamins B3, B6, C, E, K, Beta-carotene, Biotin, Folic Acid, Lycopene, Calcium, Iodine, Iron, Magnesium, Manganese, Phosphorus, Potassium, Zinc, Fibre.

Cucumber – Vitamins A, B3, B5, C, K, Beta-carotene, Biotin, Folic Acid, Calcium, Iodine, Iron, Magnesium, Manganese, Molybdenum, Phosphorus, Potassium, Silica, Sulphur, Zinc, Fibre.

Onion – Vitamins B2, B6, C, Folic Acid, Chromium, Copper, Manganese, Molybdenum, Phosphorus, Potassium, Selenium, Sulphur Compounds, Quercitin, Flavonoids, Fibre.

Garlic – Vitamins B2, B3, B5, B6, C, Biotin, Folic Acid, Calcium, Copper, Germanium, Iodine, Iron, Magnesium, Manganese, Phosphorus, Potassium, Selenium, Sulphur, Zinc, Amino acids, Fibre.

Olive oil – Vitamins E, K, iron, Omega 3 and 6 Fatty Acids.

 

Gazpacho Soup

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