Zingy Gazpacho Soup
310g
200
CO2
10%
kcal
30%
Protein
60%
Fat
Carbs
Vegan Option • Balanced Macro Nutrients • Low in Saturated Fat • Low Calorie
Gazpacho is a zingy, light, and refreshing Spanish soup. It is served chilled and perfect for a hot summer’s day.
Climate Kitchen Hacks: Gazpacho is naturally low carbon footprint, low calorie and nutritionally well balanced so long as you go easy on the olive oil. Use a little less oil and the same serving size has a 5% lower carbon footprint, 15% fewer calories, and 40% less fat than regular gazpacho recipes.
Serves: 6 (Starter)
Prep Time: 15 mins
Cooking Time: 120 mins
Ingredients:
2 cloves garlic, whole and unpeeled
4 large tomatoes (2 cups, 480g), peeled, de-seeded and diced
1 large cucumber (2 cups, 300g), peeled and diced
1 red bell pepper (1 cup, 200g), de-seeded and diced
1/2 red onion (1/2 cup, 100g), finely diced
2 cups (480ml) tomato juice
Heat the unpeeled garlic cloves in a skillet/pan on a medium-high heat for 5 minutes to deactivate the enzyme that causes the very intense garlic hit and aftertaste. Remove from the skillet/pan and mince/crush.
Meanwhile, assemble, measure, and prepare the ingredients. Take extra care preparing the vegetables - make sure to remove all the skin, seeds, and pith to create a super smooth, velvety gazpacho.
In a large bowl, combine the tomatoes, cucumber, bell pepper, onion, and garlic. Reserve 6 tbsp of the mix for garnish. Cover and refrigerate.
In a separate bowl, whisk together the tomato juice, olive oil, red wine vinegar, and a pinch of salt & pepper.
Pour the tomato juice mixture over the main bowl of vegetables and stir well. Add to a blender and blend to your desired consistency (if you like it even smoother you can strain with a sieve once well blended - use a tablespoon to push the gazpacho through).
Chill the gazpacho in the refrigerator for at least 2 hours.
Before serving, adjust the salt and pepper to taste.
Serve the gazpacho chilled, garnished with the reserved diced vegetables, cilantro/coriander or basil, croutons, and a drizzle of olive oil.
If you want to give it an extra kick you can add some cayenne pepper or chili oil.
¡Buen apetito!
2 tbsp extra-virgin olive oil
2 tbsp red wine vinegar
Salt and pepper, to taste
1/4 cup fresh basil or cilantro/coriander, chopped
1/2 cup (75g) croutons (vegan option)
Instructions:
