Food - It's gazpacho soup time!

Every summer I wait anxiously for Gazpacho Time - the time when tomatoes and all vegetables are in season simultaneously, so I can make this favorite soup. The time is now in our gardens and at the Saratoga Farmers Market!

Gazpacho soup explodes with the fresh taste of all the vegetable ingredients. People who have never tried a cold soup are sometimes hesitant to try gazpacho, but soon become fans of the fresh, intense flavors. Gazpacho is definitely one of summer’s great pleasures!

Gazpacho soup originated in Andalusia, a region of southern Spain. Although there are many versions of this recipe, it’s traditionally made with ripe tomatoes, bell peppers, cucumbers, garlic, and bread moistened with water that is blended with olive oil, vinegar, and ice water and served cold. The word gazpacho is believed to come from the word “caspa” meaning “residue” or “fragments” an allusion to the small pieces of bread and vegetables in a gazpacho soup.

I love this recipe from Chef Sabra Ricci. It is vibrant, full of fresh vegetable flavor and is an excellent make-ahead dish for summer parties. It’s also very healthy and suits those on a low-carb diet. Serve it with grilled chicken or fish and corn-on-the-cob for a satisfying, healthy meal.

Gazpacho
Serving Size: 8
Ingredients (all available at the Saratoga Farmers’ Market):

3 cups tomatoes, red ripe, seeded and diced
2 cups red bell pepper, diced medium
2 cups red onions, diced
medium
1/2 cup celery, diced medium

2 cups cucumber,
diced medium
1 teaspoon garlic, minced
1/4 cup red wine vinegar
2 cups organic vegetable juice
1 teaspoon cumin
pinch cayenne

Method:
Mix diced tomato, peppers, red onions, celery and cucumber together in a medium bowl. Divide the mixture in half and separate in two bowls.
Add garlic to one of the bowls and empty into blender. Add vinegar to the blender and puree until smooth.
Add the vegetable juice, cayenne and cumin to the blender. Blend.
Add the puree to the bowl of diced vegetables.
You can serve it immediately, but it actually tastes more robust if refrigerated overnight. Garnish with lemon and cilantro.
Nutritional Analysis:
Per serving - 55 Calories. Fat 1 g – 7 percent calories from fat. Protein 2 g. Carbohydrate 13 g. Cholesterol 0 mg. Sodium 237 mg.