Try This! Gazpacho, a Great Summer Soup

In June 2011, we were at the Taste of Ann Arbor Festival on Main Street and as we were waiting in line for a cold drink, a vendor was shouting “Want something cold, get some Gazpacho!”. Two teen’s were behind us in line and were asking each other “What is Gazpacho anyway?”. We took it upon ourselves to educate them on the subject. They weren’t thrilled about the idea. So yesterday, we just happened to make this delicious, low-fat and super easy Gazpacho, pic’s and video coming soon.

For those of you who don’t know, Gazpacho is a tomato based soup with lots of veggies that is traditionally eaten cold. Someone told us yesterday that they always thought that eating Gazpacho would be like eating salsa so feel free to heat it up if you share those sentiments. If you decide to heat it up you may want to leave the cucumber out and add some squash but it probably wouldn’t be Gazpacho anymore.

This Gazpacho recipe is a little spicy so feel free to omit the cayenne pepper if you want.


(2 servings)

1 – 14oz can of Fire Roasted Tomatoes (low salt or no added sodium)

1/4c English Cucumber

1/2c Assorted Colored Bell Peppers

1/8c Red Onion (use any color you want)

2T Rice Vinegar (seasoned or unseasoned depending on your tastes)

2T Chives

2T Cilantro

1T Italian Parsley (flat leaf)

A Pinch of Paprika (literally grab some with your thumb and forefinger and sprinkle it)

A Pinch of Cayenne Pepper

Fresh Ground Black Pepper (to taste)

Here is the cool part. Throw all of these ingredients into a blender or food processor, and let it go until it is the consistency of soup. You can leave it a little chunky if you want or instead of blending or processing the soup, you can leave the veggies in chunks and just stir the entire concoction together, chill it or heat it up and enjoy!

Be sure to add any additional flavors or take out some ingredients to make this Gazpacho your own. You can give Gazpacho an Asian flavor by adding ginger, soy sauce, toasted sesame oil or garlic. Or, you can give it a Mexican flair by adding chipotle peppers, chili powder, cumin, corn or black beans. You can even give it some Italian flavor by adding oregano, basil, extra virgin olive oil, balsamic vinegar or rosemary. You can also add tofu or chicken breast if you want. Just remember that cooking is all about trial and error so be creative and just have fun!


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