When vegetables are cooked, they can lose up to 97% of their nutrients. Since Gazpacho is, traditionally, a cold soup, I don’t see any need to cook the vegetables before making the soup. This leaves the nutrients in tact for your consumption. This is such a delicious soup for summer. You can add almost anything to it. When I served it to my husband as a dinner, I put a healthy amount of grilled chicken breast on top. I have also been known for putting a bit of lump crab on top, and a spoonful of Mint Pesto. The possibilities are endless.
7 Persian Cucumbers (peeled)
10 Roma tomatoes
2 red Bell Peppers (seeded)
3 cloves garlic
4 Limes (juiced)
1 small onion (peeled and quartered)
1/4 cup red wine vinegar
1 bunch Parsley
1/3 cup Olive Oil
salt – to taste
Since you aren’t cooking the veggies, make sure you wash them properly.
Cut all of the veggies into 1 inch cubes. Process all of the veggies except for 8/10 of the tomatoes, and put into a large bowl.
Blend the remaining tomatoes in the blender with the vinegar, lime juice, and olive oil.
After the tomato mixture is liquefied, put in 3 cups of the processed veggie mixture. Continue to blend until liquefied.
Keep the blended and processed veggies in separate containers, until ready for service.
Cover and chill overnight, in the fridge. Remember, gazpacho gets it’s flavor from sitting. You can make this up to 2 days in advance.
When serving, pour the blended ingredients into bowls and top with desired amount of processed veggies.
Optional toppings: meat, fish, grilled veggies, or avocado.