Gazpacho

Moody's Note:

Light, fresh summer soup. Make sure everything you use is fresh, fresh, fresh, or it won't taste as refreshing as it should. The cool thing is that you can freeze this, so that when you need a little sunshine in the dead of winter, you'll have it waiting for you...

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 4 ripe tomatoes , peeled,seeded & chopped
• 1 red bell pepper , roasted,peeled & chopped
• 1 yellow bell pepper , roasted,peeled & chopped
• 1 orange bell pepper , roasted,peeled & chopped
• 1 large cucumber , peeled,seeded & chopped
• 4 green onions , chopped
• 1 small red onion , chopped
• 2 stalks celery , chopped
• 1 clove garlic , minced
• 3 tablespoons minced fresh cilantro
• 3 tablespoons minced fresh parsley
• 1 teaspoon extra virgin olive oil
• 2 teaspoons balsamic vinegar
• 1 cup vegetable broth
• ½ teaspoon celery salt (more if you think it needs it)
• 4 lime wedges

Directions:

1. Pulse everything in food processor to puree.
2. Serve with a wedge of lime squeezed into it.

Reviews

[tessincyprus]

Although not a cypriot dish, the hot summers here make this a popular dish with my friends. I make croutons from grilled Hellim (helloumi) - which is a cheese made from sheeps milk - they are a delicious addition!!!

[RonaNZ]

Love the instructions! Couldn't be simpler. I forgot to put in the red onion! I took all the veges out of the fridge and set to work. I don't keep my onions in the fridge so they were missed - but it tasted great anyway. I also swapped the cilantro (coriander) for basil, just because that's what I had but I'll try it your way next time. I used the vegetable stock that I make and freeze. It's made with mainly celery so no celery salt needed but a little bit of salt really brought out the flavours. I'm going to use this one in the cooking class that I teach. It will be interesting to see how different the soups will be depending on the types of tomatoes or stock they bring to class. Thank you for your recipe. Update: Just taught this recipe and I had one student who was very skeptical about cold soup but she loved it. A hit with everyone else too.

[origamifreak]

I like broth-based gazpachos, and ones without canned vegetables. Not wanting to lose any fiber or nutrients, I did not peel any of the veggies. Everything was pureed except the parsley, cilantro, and green onions, which I minced by hand, to give them a slightly larger texture. I used fat-free low salt chicken broth, and tripled the amount, because I like broth. I also added 1/2 cup of lemon juice. Next time I might try a Vidalia or Wallawalla onion instead of the red onions, to see what happens. They might be too mild, but I'm willing to risk it to find out. Doubling the recipe and making the above changes resulted in a whopping 4 quarts. The standard recipe will probably make about 2 quarts.