Farm to Table Gazpacho
Gazpacho is a Spanish tomato-based cold soup that's refreshing and bursting with the flavours of summer. Making gazpacho is a summer ritual.
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Servings: 6 people
Calories: 63kcal
Ingredients
- 1½ lbs tomatoes, peeled, seeded and chopped
- 1 cup finely chopped cucumber
- ½ cup finely chopped red onion
- ½ cup finely chopped red pepper
- 1 jalapeno, seeded and minced
- 1 garlic clove, minced
- ¼ cup extra virgin olive oil
- juice of 1 lime
- 2 teaspoon balsamic vinegar
- 2 teaspoon gluten free Worcestershire sauce
- ½ teaspoon toasted, ground cumin
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 cup tomato juice (use juice that comes out of the tomatoes you chopped)
GARNISH
- basil leaf, cucumber ribbon, cherry tomatoes, fresh thyme
Instructions
- Bring water to a boil in a deep saucepan. Fill a bowl with cold water.
- Use a knife to cut an X in the bottom of each tomato. Gently dip the tomatoes, 1 or 2 at a time, into the boiling water for 15 seconds. Remove with a slotted spoon and place into the bowl of cold water just long enough to handle them. Peel the skin off the tomatoes.
- Place a strainer over a large measuring cup or bowl to catch the juice from the tomato seeds.
- Core tomatoes and cut in half or quarters. Using a spoon remove the seeds from the tomato pieces into the strainer. Continue until all the tomatoes are seeded. Extract as much juice from the tomatoes as possible by pushing the pulp with the back of a spoon.
- Discard seeds and measure juice. Add canned tomato juice to measure 1 cup total.
- Chop the tomatoes into fairly small pieces.
- In a large bowl combine chopped tomatoes, cucumber, onion, peppers, garlic, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper.
- Remove 2 cups of mixture and puree with a hand blender or food processor. Return puree to soup and stir to combine. Refrigerate for 4 hours. Taste and adjust seasoning if needed.
- Pour soup into jars. Serve cold.
- To garnish thread cherry tomato, cucumber ribbon, fresh basil and a piece of flowering thyme onto a wooden skewer. Place 1 skewer over top of each jar.
Nutrition
Nutrition Facts
Farm to Table Gazpacho
Amount Per Serving (183 g)
Calories 63
Calories from Fat 33
% Daily Value*
Fat 3.68g6%
Saturated Fat 0.493g3%
Polyunsaturated Fat 0.459g
Monounsaturated Fat 2.514g
Cholesterol 3mg1%
Sodium 492mg21%
Potassium 349mg10%
Carbohydrates 7.1g2%
Fiber 2g8%
Sugar 2.19g2%
Protein 1.85g4%
Vitamin A 1703IU34%
Vitamin C 37.2mg45%
Calcium 26mg3%
Iron 0.91mg5%
* Percent Daily Values are based on a 2000 calorie diet.