Gazpacho-A Recipe from Chef Monica Lopez A delicious and healthy recipe from the amazing Monica Lopez. You can contact her at [email protected] Gazpacho-A Recipe from Chef Monica Lopez. You will find on JillCarnahan.com that we have many other great recipes on offer, so head on over to our Healthy Recipe Section for a large collection of soups, starts, snacks and main courses and of course some healthy treats for you and the family.
Gazpacho is a soup made of raw vegetables and served cold, usually with a tomato base, originating in the southern Spanish region of Andalusia. Gazpacho is widely eaten in Spain and neighbouring Portugal, particularly during the hot summers, as it is refreshing and cool.Gazpacho has ancient roots. There are a number of theories of its origin, including as an Arab soup of bread, olive oil, water and garlic that arrived in Spain and Portugal with the Moors, or via the Romans with the addition of vinegar. Once in Spain, it became a part of Andalusian cuisine, particularly Córdoba and Seville, using stale bread, garlic, olive oil, salt, and vinegar, similar to ajoblanco. There are many modern variations of gazpacho, often in different colors and omitting the tomatoes and bread in favor of avocados, cucumbers, parsley, watermelon, grapes, meat stock, seafood, and other ingredients (from wikipedia)
| Gazpacho-A Recipe from Chef Monica Lopez |
| Gazpacho-A Recipe from Chef Monica Lopez A delicious and healthy recipe from the amazing Monica Lopez. You can contact her at [email protected] |
| Gazpacho-A Recipe from Chef Monica Lopez A delicious and healthy recipe from the amazing Monica Lopez. You can contact her at [email protected] |
- 8 Tomatoes
- 1 Red Pepper
- 1/4 Spanish Onion
- 1 Cucumber
- 1/2 Cloves Garlic
- 1 TBS Almond Meal
- 2 TBS Olive Oil
- Apple Cider Vinegar To taste
- Salt
- Pepper
- Garnish
- 2-3 Persian Cucumbers Diced
- 1/4 Cp Almonds Peeled & toasted
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Ingredients
Servings:
Units:
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- Wash the tomatoes. Peel the tomatoes making a cross incision at the top and dipping them for 10 seconds into boiling water, then transfer to ice cold water. Remove core and seed. Dice and keep
- Wash the pepper, cut in half lengthwise, remove stem, white pith and seeds. Dice, keep.
- Peel and chop the onion, keep.
- Wash and peel the cucumber, seed with a spoon, dice and keep.
- Peele the garlic clove, cut in half and remove the 2 “germs” (little thing on the center)
- Add everything into the food processor, vitamix or blender with some sea salt. Blend until it looks creamy. Adjust seasoning.
- Put into the refrigerator until ready to serve, and serve with garnishes.
- *if you can’t find Persian cucumber use a regular one, peeled, seeded and diced.
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