Nothing says summer better than the fresh taste and bright red color of gazpacho. Prepare this soup in advance, refrigerate and it’s ready to serve when you are.
4 large tomatoes, quartered, seeded and chopped (approx 3 cups)
1 large cucumber, peeled, seeded and chopped
1 medium onion, chopped (approx 1 cup)
1 red bell pepper, seeded and chopped (approx 1 cup)
1 garlic clove, minced
2 tablespoons chopped fresh herbs such as basil, thyme, oregano or parsley
¼ teaspoon smoked paprika
¼ teaspoon black pepper
2 cups canned tomato juice, low-sodium
½ cup yogurt of sour cream
2 scallions, finely chopped
½ avocado, chopped in ½-inch cube
Add first eight ingredients in food processor and puree until well-mixed but still coarsely textured.
Add tomato juice and pulse a few times to blend. Refrigerate.
Divide between 6 bowls and garnish.
The Seasoned Cook knows the versatility of gazpacho. In addition to the traditional soup, use it as the base of other dishes like a caprese salad topped with sliced mozzarella and tomatoes or take left over ingredients and make a chopped salad. Gazpacho freezes well. Serve on a cold day under warm fish.
For more recipes and tips on living healthier, sign up for CHI St. Vincent’s Well-Fed Me e-newsletters and the Well-Fed Me Healthy Lifestyle Guide at http://chistvincent.com/clinical-services/heart-care/well-fed-me-newsletter-signup.