Gazpacho

Tomatoes of all sizes and colors are in abundance at the market. Some of you may have cherry tomatoes falling off the vines in your backyard. These varied, healthy and sweet summer treats are great in a chilled soup along with other vegetables easily found at the Johnston's or at Happy Boys Farm. As the olive oil used (good fat) is diluted in about 1-1/2 quarts of liquid, there is minimal fat per serving helping to stay under 30% of daily calories from fat. There are innumerable versions of gazpacho originating in the south of Spain. You can easily modify this recipe depending on what's available this week. Often you are asked to peel and seed some of the ingredients, but this chilled soup, using just chopped ingredients, was excellent.

Ingredients

  • 1-1/2 cups fresh sourdough bread crumbs
  • 1/2 cup extra-virgin olive oil
  • 2 large cloves garlic
  • 1 red onion, finely chopped
  • 1 cucumber, chopped (peel it first if you wish)
  • 1 green bell pepper, seeded and finely chopped
  • 1 jalapeño, seeded and finely chopped
  • 4 large ripe tomatoes, coarsely chopped or 4 cups cherry tomatoes
  • 2 cups tomato juice, chilled
  • 2 cups water, chilled
  • 1/4 cup red wine vinegar
  • Salt and white pepper
  • For garnishes, if desired: nonfat sour cream, chopped fresh dill or a few croutons

Directions

In a food processor, combine the breadcrumbs, garlic and olive oil. Process until they form a relatively smooth paste, scraping down the sides of the bowl 2 to 3 times. Set aside a small handful of the chopped onion, cucumber and green pepper in a small bowl. Cover and chill. Add the remaining onion, cucumber, bell pepper and all the tomatoes and jalapeño to the food processor. Process in pulses to retain a slightly chunky texture. Transfer to a bowl, cover and refrigerate until well chilled, 2 to 3 hours. Chill the serving bowls or mugs as well. Using a whisk, stir in the tomato juice, water and red wine vinegar. Season to taste with salt and white pepper. If the one jalapeño didn't provide enough heat, use a few drops of either red or jalapeño Tabasco sauce. Ladle into the chilled bowls or mugs and garnish with the reserved vegetables and other garnishes as desired.

Nutrition Information (per serving)

Contributor

Preston Maring, MD

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