My kids never remember the word gazpacho, but think it’s funny when I say it and and remind them it’s cold veggie soup. While it isn’t their favorite, it is mine. Making it for me means summer. I’ll make a batch and serve it for dinner with salad and/or sandwiches and then enjoy the left-overs for lunch during the week. It’s great to make in summer too because of the delicious tomatoes in season. You can really add just about any veggie here. You just throw it all in the blender with some beans (good protein) and spices and you’re done in 5 minutes from start to finish. This also makes a nice appetizer to put in small teacups or shot glasses to have ready for summer outdoor gatherings.
Gabby’s Gazpacho, from The Petit Appetit Cookbook
Three year old Gabby called this soup “punch”, because it couldn’t be soup, since soup was hot”. I think it’s a good way to give your family a powerful “punch” of vegetables full of folic acid and fiber. It’s a refreshing meal on a hot summer day.
5 medium vine-ripened organic tomatoes, quartered (about 4 ½ cups)
½ medium organic cucumber, peeled and sliced (about 1 cup)
½ cup cooked or canned garbanzo beans
1/8 cup chopped organic red onion
2 tablespoons chopped fresh basil
1 teaspoon salt
½ cup vegetable broth
¼ cup olive oil
2 tablespoons balsamic vinegar
½ cup chopped avocado, tomato and/or peeled cucumber
Blend all ingredients except optional garnish in a food processor or blender until smooth, about 2 to 3 minutes. Transfer to a container and chill in the refrigerator for 1 hour. Ladle into soup bowls and top with garnish, if desired.