I don’t know about you but sometimes I get tired of eating salad every single day and I’m not the biggest fan of green smoothies. So, what’s a girl to do when you have extra veggies hanging around the house? Here’s something I whip up when I have surplus fresh tomatoes and other greens – GAZPACHO!
Cold soup is refreshing to have on hot days, it helps you squeeze extra veggies into your day and I’ve even been known to sip one through a wide straw while on the road. Think of it like a savory smoothie.
Green Gazpacho To Go
This is more of a 'guideline' than recipe but it’s roughly what I followed to make 2 x 500 ml jars of Green Gazpacho. Play around with the veggies you have hanging out in your fridge – you could come up with a new family favourite cold soup recipe!
Author: Anita Marie Griffin
- 3-4 baseball sized Fresh Firm Tomatoes
- ¼ cup Sweet White Onion or Green Onion
- ½ peeled English Cucumber (if I buy non-organic cucumbers, I peel them)
- 4 big Organic Kale Leaves (sometimes I’ll put in romaine lettuce leaves)
- Organic Hot Banana Pepper - to taste (keep the seeds out if you don’t like it too hot)
- Juice from ½ Organic Lemon (lots of people put in vinegar instead of lemon juice)
- 2 tbsp Cold Pressed Olive Oil
- Pink Himalayan Salt
- Freshly Cracked Black Pepper (use fresh cracked – it makes a difference)
- ⅓ cup diced Organic Yellow Pepper
- Organic Cilantro to taste (I LOVE this stuff so I put a bunch on top to mix in before I eat)
- Organic Lemon Slices
- Wash everything and chop it into reasonable sized chunks – whatever works best with your blender or food processor.
- TIP: Gazpacho is not only about taste – it’s about texture. Don’t blend the hell out of your veggies leave some texture to the soup.
- Put tomato, onion and cucumber in first and give it a whirl.
- Add the chopped organic kale. organic banana pepper and lemon juice. Whiz again very quickly
- Add cold pressed olive oil, salt and pepper and give it a taste. Adjust seasoning.
- Hand mix in the chopped organic yellow pepper – don’t blend this in. (avocado cubes are also nice mixed into this soup)
- Pop one or two organic lemon slices into the soup. It adds some extra tag if you are into that kinda’ thing.
- Put the soup into travel jars and get it in the fridge. The colder the better and generally, I think the flavour improves after sitting overnight or at least 3 hours.