This healthy gazpacho recipe is the ultimate summertime dinner that’s as easy to make as it is delicious!
What is Gazpacho?
Traditionally, gazpacho is a fresh, puréed tomato soup that originated in Spain. Originally this cold soup was made by blending stale bread, olive oil, and lots of garlic with water. Also, any leftover vegetables and herbs that were available, were added. Then all ingredients were smashed with a mortar and pestle. FUN! Over time, this simple soul has evolved into many variations, however, the most popular one is the tomato-based kind.
Fresh is best.
Gazpacho is best made when the ingredients are in season and can be picked fresh from the garden or purchased from your local farmers’ market. Using hard, imported tomatoes that lack flavour will simply not do!
Gazpachos Minus The Bread.
Bread is not something that we typically have on hand, therefore I looked for an alternative that would give this soup the creamy texture. Turns out cooked quinoa is a great gluten-free option to replace bread in this recipe. You can also make this soup without the quinoa, however, it won’t be the same. It will still taste good but the quinoa adds a smooth and creamy base. Enjoy!
The Ultimate Tomato Gazpacho
- 1/2 cup cooked quinoa
- 4 large tomatoes approx. 1 kg, chopped
- 1 cup cucumber chopped
- 1/2 red bell pepper seeded and chopped
- 1/2 cup red onion diced
- 3 tablespoons orange juice
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- chopped herbs of choice parsley, cilantro, mint, sprouts or chopped veggies
- Cut all vegetables to roughly the same size.
- Toss in a bowl together with cooked quinoa, orange juice, olive oil and sea salt and marinate in the refrigerator for 1 hour. This can also be done the day before to build maximum flavour.
- Blend all ingredients in a high-speed blender until a mostly smooth consistency is achieved. If you prefer a chunky soup, you can add another chopped tomato at the end and pulse it in.
- If you are ready to enjoy the soup you can do so right away. Or chill the soup in the refrigerator for about an hour for a more authentic experience.
- Garnish with chopped herbs, sprouts or extra veggies if desired.
- Be creative, you can’t get it wrong!
If you enjoyed this recipe, you may also want to try:
Raw Yellow Indian Curry
GREEN CREAM SOUP for a healthy gut
Carrot Ginger Soup with Curried Raisin Relish
Crazy Good Hummus Soup
Vegan Cheesy Broccoli Soup
Dedicated to your health & wellbeing,