Gazpacho Andaluz
This recipe makes a big batch of soup. It keeps in the fridge for 4-5 days so you can keep enjoying its cool refreshment in hot weather. Serve chunky or pureed, depending on your preference. For a smaller batch, cut it in half.
Servings: 8
Calories: 170kcal
Equipment
- Blender, food processor or stick blender
Ingredients
Tomato Gazpacho Soup
- 1 hard boiled egg peeled and chopped (skip for vegan)
- 2 ½-3 pounds ripe tomatoes
- 3 small Persian cucumbers or 1 large English cucumber
- 2 large garlic cloves chopped fine
- ¼ cup finely diced red onion
- ¼ cup extra virgin olive oil
- 1 lemon juiced
- 1 lime juiced
- 6 tablespoons sherry vinegar or red wine vinegar
- 24 ounces low sodium chicken or vegetable broth 3 cups, preferably homemade
- 1 15-ounce can tomato sauce no salt added preferably
- ¾ cup breadcrumbs (GF or wheat) or ⅓ cup almond meal
- ¼ cup finely chopped fresh flat leaf parsley
- 1 tablespoon finely chopped fresh oregano
- 2 tablespoons finely chopped chives
- ¼ teaspoon ground chipotle powder optional
- 2 teaspoons sea salt
- ½ teaspoon ground black pepper
Optional Garnishes
- Avocado slices
- Lime wedges
- Cucumber slices
- Chopped cilantro
- Cooked shrimp
Instructions
- To prep tomatoes, cut them lengthwise into quarters and cut out the seedy centers, then chop. Do the same with the cucumbers.
- Place tomatoes and cucumber in a blender or food processor and add add garlic, red onion, olive oil, citrus juices, vinegar, broth, tomato sauce, breadcrumbs, herbs. Add the hard-boiled egg, and chipotle powder if you like a little heat. Season with salt and pepper, to your taste.
- Puree soup in a blender for about 1 minute to smooth it out. You may need to do it in two batches. Chill at least 4 hours or overnight for flavors to blend.
- Note - For a chunkier soup, pulse, don’t blend, until you reach your preferred consistency, or puree half and leave half chunky to stir together. Soup will keep 4-5 days in the refrigerator. Make a batch Sunday and enjoy all week.
Notes
For paleo, skip the breadcrumbs and use almond meal. For vegan, skip the hardboiled egg and use the almond meal to thicken.
Shooters take about 2-3 ounces each if using as an appetizer. Bowls are 8-12 ounces each, so servings will vary depending on use.
Nutrition
Calories: 170kcal | Carbohydrates: 21g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 629mg | Potassium: 587mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1461IU | Vitamin C: 33mg | Calcium: 58mg | Iron: 2mg