Gaspacho Healthy Recipe

Well, after a long, wet spring, summer has definitely arrived. What says summer to you? To me, it's a change in the way we eat.

My sisters and I started talking about these changes this week. We all agreed that it means more meals on the grill, more cold meals (salads and chilled soups), and more seafood. Most agreed it means more berries, now that they¡¯re in. For me, it means fresh peaches and tomatoes.

One of my husband's favorite salads is Tomatoes with Fresh Mozzarella and Basil with Balsamic Vinaigrette. And if it works as a salad, we tend to make it into an appetizer: big, ripe tomato slices sprinkled with sea salt and freshly ground pepper layered on a platter with sliced fresh mozzarella, and large basil leaves, then drizzled with Balsamic vinegar and extra-virgin olive oil and served with a sliced baguette. My son, Evan, who swears he doesn't like tomatoes, BEGS for this appetizer. (Don't you love a beautiful, delicious appetizer that packs the health punch of a salad?) My sister just sent me an email and said she topped a Portobello mushroom with this salad and then grilled it. I'm going to try it, and then top it with a little arugula--now it's a meal!

My family is not a huge one for chilled soups, but I love gazpacho and try to get them to go for this each summer. You know what they say, "If at first, you don't succeed ..." I'll be trying again this year.

Gazpacho

3 large ripe, firm tomato, divided use
2 European cucumber, peeled, divided use
1/8 cup olive oil
parsley
2 garlic cloves
1/2 lemon, juiced
1 cup beef bouillon, prepared and cooled
1 cup Welch¡¯s tomato juice
1 small onion or ¨ö bunch green onions
chives
3 dashes red wine vinegar
1 dash Worcestershire sauce
fresh ground black pepper
1 dash cayenne pepper


Blend 2 tomatoes, 1 cucumber, oil, parsley, garlic, lemon, prepared bouillon, tomato juice, onion, chives, vinegar, Worcestershire, and peppers in blender briefly and place in large bowl. Chop remaining tomato and cucumber coarsely and add to soup*. Stir together and refrigerate overnight before serving.*I like chunkier gazpacho, and that is what this recipe produces. However, if you prefer smoother gazpacho, just process all veggies until smooth.


Katie Habit of in home cooking Personal Chef Service (inhomecooking.net) prepares high-protein, low-fat meals for you to enjoy in your own home at the end of a long day.

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