Gazpacho is ‘salad in a blender”. It’s a raw cold soup, fresh, textured, light and such a delicious summer treat. I love it more every time I make it and eat it and get lots of praises for it. Its a perfect cool summer soup!
Preparation time 15 minutes
No cooking time
1 small cucumber, diced
1 small zucchini, diced
2 stalks celery, diced
1 tomato, cut up
½ onion cut into big pieces
2 cloves garlic or ½ teaspoon garlic paste
2 cups tomato juice
1 tablespoon red wine vinegar
1 tablespoon sugar
¼ teaspoon chili powder
1 teaspoon hot sauce
1 tablespoon cilantro, chopped
Salt and pepper
1) Put all the ingredients into a food processor.
2) Pulse the mixture so that it blends well.
3) You should have a rich tomato base with colorful confetti of vegetables.
4) Garnish with cilantro.
Serve with a grain-based salad like a Quinoa- Bean salad and/or toasted multi-grain bread.
I always have a batch of cooked chickpeas (also called Garbanzo) in my deep freeze so I can whip this up at short notice. I take about 4 cups of dried chickpeas; soak them in cold water overnight. The water level should be 3 inches over the chickpeas level. The next day, wash the peas a few times and add enough fresh water so as to cover them. Transfer to a pot and let it come to a boil. Lower the heat to simmer and allow cooking till tender. It can take up to 2 hours. Let it cool and then make 4 to 6 portions and store in the deep freeze. Alternatively, use canned garbanzo beans.
Preparation time- 15 minutes
Cooking time- 20 minutes
2 cups chickpeas, cooked (I 15 oz can, drained and rinsed)
12 cups of fresh spinach, chopped (or 1 bag of frozen spinach)
1 onion, diced
1 tomato, chopped
½ teaspoon garlic paste (or 3 cloves fresh garlic, minced)
1 tablespoon ginger paste (or 2 inch piece grated)
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon turmeric
½ teaspoon chili powder
1 cup almond milk (unsweetened)
½ cup fresh cilantro, chopped
Juice of 1 lemon/ lime
Salt to taste
Chaat masala powder (optional, it can be bought at an Indian store)
1) In a large pan sauté the onions for 2-3 minutes till they turn translucent.
2) Add the chopped tomato and cook for 3 minutes.
3) Reduce the heat and add the garlic, ginger, cumin, coriander, turmeric and chili powders. Stir and cook for 2 minutes.
4) Add the almond milk, spinach and chickpeas.
5) Cover the pot and let the spinach cook on low heat till it wilts which is about 10 minutes.
6) Season with salt
7) Garnish with cilantro, lemon juice and chaat masala.
You can use kale or Swiss chard or a combination of greens instead of only spinach.
I have made this without the almond milk and it’s really good too.