1. Health
Send to a Friend via Email

Gazpacho Soup

By

Updated July 23, 2007

What makes gazpacho soup so good is the fresh taste of all the vegetables. It's best in the summer when vegetables are the most flavorful. People who have never tried a cold soup are sometimes hesitant to try gazpacho but soon become fans of the fresh, intense flavors. Gazpacho is one of summer's pleasures!

Gazpacho soup originated from the southern Spanish region of Andalusia. Although there are many regional and modern versions of this recipe, it's traditionally made with ripe tomatoes, bell peppers, cucumbers, garlic, and bread moistened with water that is blended with olive oil, vinegar, and ice water and served cold.

Gazpacho was traditionally eaten by workers in the fields of vineyards, olive plantations, citrus groves, wheat fields, or cork farms. Gazpacho was originally nothing but bread, water, and olive oil, all pounded in a large wooden bowl. It was poor people's food.

The word gazpacho is believed to come from the word "caspa", meaning "residue" or "fragments", an allusion to the small pieces of bread and vegetables in a gazpacho soup.

This is Chef Sabra Ricci's version of gazpacho soup. It's an excellent make-ahead dish for summer parties. People on a low-carb diet such as the South Beach Diet can serve this soup with grilled chicken or fish for a satisfying, healthy lunch.

Gazpacho

Serving Size: 8

Ingredients

3 cups tomatoes, red ripe, seeded and diced
2 cups red bell pepper, diced medium
2 cups red onions, diced medium
1/2 cup celery, diced medium
2 cups cucumber, diced medium
1 teaspoon garlic, minced
1/4 cup red wine vinegar
2 cups organic vegetable juice
pinch cayenne
1 teaspoon cumin

Method
Mix diced tomato, peppers, red onions, celery and cucumber together in a medium bowl. Divide the mixture in half and separate in two bowls.

Add garlic to one of the bowls and empty into blender. Add vinegar to the blender and puree until smooth.

Add the vegetable juice, cayenne and cumin to the blender. Blend.

Add the puree to the bowl of diced vegetables.

Refrigerate overnight. Garnish with lemon and cilantro.

Nutritional Analysis
Per serving - 55 Calories
Fat 1 g - 7% calories from fat
Protein 2 g
Carbohydrate 13 g
Cholesterol 0 mg
Sodium 237 mg
Related Video
How to Make Gazpacho
  1. About.com
  2. Health
  3. Alternative Medicine
  4. Diets
  5. Detox & Cleansing
  6. Detox Diet Recipes
  7. Gazpacho Soup

©2014 About.com. All rights reserved.

We comply with the HONcode standard
for trustworthy health
information: verify here.