Gazpacho!

Posted by Elise Mitchell, Health & Wellness Coordinator on August 26, 2015

When temperatures are in the 90s, the body isn’t looking for steak and potatoes for dinner. So how do you satisfy the growling stomach with something that is cool and refreshing while being hearty and nutritionally dense? GAZPACHO! This is one of my favorite dishes adapted from my mom’s classic summer recipe. The reception from students and clients in the field entertains me often. More times than not, the raised eye brows and grimaces from the dedicated junk food aficionados are replaced with surprise and delight after tasting the flavors in this chilled soup. Tangy, salty, fresh, spicy… a taste bud extravaganza!

Try it for yourself while farmers markets and home gardens are still buzzing with summertime abundance!

2 cans (small) beef consumé
1 liter veggie broth
3 cans stewed tomatoes, diced
6-8 regular tomatoes (or two packs of little grape tomatoes), diced
2-3 green onions, finely chopped
1 ½ -2 cucumbers, small dice
2 bell peppers, small dice
5-6 stalks celery, small dice
4-5 carrots, finely chopped
4 tbsp. fresh squeezed lemon juice
2 cloves garlic, minced
1/2 bunch cilantro, finely chopped
1/2 bunch fresh parsley, finely chopped
1 tsp. sugar
Sea salt, pepper, dried basil
½ cup olive oil
Siracha
Plain yogurt, small container

Preparation…

1. Finely chop and muddle stewed tomatoes with ¼ cup olive oil, sugar and 1 cup veggie broth. Keep juice from canned tomatoes as well. Mix well using whisk (food processor if you are in the front country and have such conveniences).
2. Add remaining produce, broth, consumé and olive oil. Mix well.
3. Chill (if this is an option) for an hour.
4. Garnish with a dollop of yogurt, drizzle of Siracha, and extra parsley or cilantro.
5. Serve & Enjoy!