Under the weather this week, I’m posting our favorite summer chilled soup, a recipe that predates my blog…
My rainbow gazpacho, an easy-to-make chilled soup, comes out a different blend of colors each time I make it. I keep a batch of this in the fridge and we can snack on it all week long during summer. It’s a perfect low calorie, low fat and low sodium treat.
Don’t worry if your ‘looms are a little soft because they ripen quickly. The other vegetables provide enough “crunch” for texture. To my taste, the soup needs no added salt. I spice up my bowl with an extra squeeze of lemon and a dash of Sriracha.
Caterpillars ate my dill when I wasn’t looking, so I threw in a handful of chopped basil. Parsley works just as well, whatever fresh herbs are available in the garden or look good at the market.
This gazpacho will last a week in the fridge. I frequently add a little more vegetable juice after a couple days, as the cut-up veggies keep absorbing the liquid in the soup.
- 4 good-sized heirloom tomatoes, cored and cut into large chunks
- 1 yellow bell pepper, cored, seeded and cut into large chunks
- 1 orange bell pepper, cored, seeded and cut into large chunks
- 1 large red onion, peeled and cut into large chunks
- 1 English cucumber, seeded and cut into large chunks
- 4 cloves of garlic, peeled
- 1/2 cup fresh dill or fresh basil, chopped
- one 46 ounces bottle of low-salt vegetable juice, such as low-salt V8 or low-salt 365 “Vital Veggie”
- 1/4 cup best quality olive oil
- 1/4 cup apple cider vinegar
- juice of one Meyer lemon (or any lemon)
- kosher salt and ground pepper (optional)
1. Using a food processor, chop first the tomatoes, then the peppers, next the cucumber and finally the onion. Combine all the chopped vegetables in a large, non-reactive bowl.
2. Next, chop the garlic and fresh dill in the processor. Add to vegetables.
3. Pour in the vegetable juice and stir to combine.
4. Add the olive oil, vinegar, lemon juice and mix in well. Taste and adjust seasoning.
5. Chill several hours before serving.