25.6.10

Gazpacho!


To begin, I though I would introduce myself. I have a French mother who taught me, from an early age, the art of healthy eating. Salads were served daily, fresh fruits were eaten often, and food was always enjoyed (even if in moderation). The basic habits that were passed down to me have remained strong, even through going away to school. Living out of a shared beer fridge, I was determined to stay creative and healthy with my meals, and not to succumb to the temptations of the cafeteria and fast food. Since then, my passion and interest in creatively adapting recipes to a healthy lifestyle have only grown.

And now for the good stuff: the Gazpacho!

A delicious, fresh, cool summer treat. This goes very well as a side dish to a dinner salad, and is easy to bring to work. What I love about bringing soups to work for lunches is that you can put them into a large jar for transportation and then enjoy for the whole work week.


This recipe will yield about 4-6 servings of soup and should only take about 20 minutes to make (excluding making a stock).

8 large tomatoes (skin off)
2 large cucumbers (skinned as well)
1 green pepper
1 cup of vegetable stock
Juice from 1/2 a lemon
1 pinch salt & pepper
1 tbsp yellow curry powder
1 tsp mustard powder
1 small pinch nutmeg

First, a quick stock:

Throw a roughly chopped onion, carrot (or two), celery (or two) into a pot with some oil and sweat them out on medium heat for a few minutes. Cover completely with water and bring to a boil, reduce heat and let simmer for about an hour.

If you don't have those three vegetables on hand, you can definitely substitute other basic vegetables (such as the stalks of broccoli).

I would suggest keeping the simmered vegetables in the liquid for this soup, for a chunky stock that adds a punch of flavour. Set aside in the fridge to cool before adding to your Gazpacho.

And now back to the Gazpacho:

To peel the tomatoes, simply score the bottoms and submerge them in hot (just boiled) water. Let them sit in the hot water until you can see the skin begin to peel away. Scoop them out and submerge them in a bowl of cold water. This makes them much easier to handle. The skin should come away very easily.

Chop the tomatoes into medium size chunks and add to your blender.

Peel the cucumbers with a vegetable peeler, chop into medium size pieces and add to blender.

Add the green pepper, chopped into medium size pieces into the blender. You can leave the skin on.

Add your spices- I would also recommend any fresh herbs of your choice if you don't have the spices I mentioned above.

Squeeze in your lemon juice. Add your stock (about 1 cup, or more for a more liquidy soup). Blend until smooth.

I would then recommend straining the mixture through a fine metal strainer. Press the mixture through the strainer with the back of a spoon, until you are satisfied with what has gone through. Just about any strainer will work though.

Enjoy with a salad, or a nice piece of fresh crusty bread or as a side to any lunch or dinner in the summer!

1 comment:

  1. Great post. Awesome photos. You're off to a great start. Holla!

    ReplyDelete