Gazpacho with Tomato, Cucumber, Zucchini, Celery, and Scallions
Gazpacho
Gazpacho is one of the few dishes from my childhood that is vegan, and the way my mother made it, low fat.
I think of it as soon as the days start to lengthen and warm up.
I have heard this called “salad in a soup,” and it certainly is raw veggies like a salad. I prefer them chopped, as i first had it, although many people prefer gazpacho completely pureed. Of course, you get more fiber if you don’t blend the whole thing, and the soup will fill you more for fewer calories.
You can use fresh tomatoes if they are in season, and blend them with herbs before you add the other vegetables, or you can use tomato juice. (Or both!) If you are doing this, it’s nice to put in some chopped celery, which doesn’t seem to fit in the soup with the other chopped vegetables, but adds a nice taste if pureed.
(Note: For the last decade, i have been sensitive to canned tomatoes. I get uncomfortable and sometimes have an itchy throat. Once i was making a large pan of tomato sauce and it splashed on my arms and left little red marks and heat, like chicken pox). I am fine with fresh tomatoes, so i thought it must be something in the canning process. I eventually thought to try organic canned tomatoes and got no reaction. I then learned that most tomatoes are peeled with lye, but not organic tomatoes, and i wondered if that could be it. I’ve had canned tomatoes in a dish made away from home a few times, and had the same reactions. Anyway, i would recommend organic tomato juice if you plan to use juice.)
I have lately decided that dry minced garlic gives a less strong, raw taste, which i don’t mind, but try to avoid if i’m going to be around other people. I use about ¼ t. dry minced garlic per clove of garlic called for in a recipe if it’s not going to be cooked.
Other vegetables can certainly be added, or subtracted, depending on your taste, and what you have on hand. You probably don’t want anything too crunchy or stringy unless you are going to puree it in a Vita Max type blender.
You will see that i include Italian herbs in the recipe, although the soup originated in Spain. (Would you know what i meant if i said Spanish herbs? I’d have to look it up.) There it was often made with stale cubes of bread, which you might want to try. (Personally, i don’t like soggy bread.)
Gazpacho
Makes about 4 servings
Preparation about 30 minutes
Can be made ahead
4 large tomatoes, pureed or 2 c. tomato juice
1 large cucumber
2 small zucchini
1 large red pepper
1 avocado (optional)
4 scallions
½ c. fresh minced Italian type herbs, such as basil, thyme, sage, marjoram, and/or oregano
2 T. red wine or balsamic vinegar
2 T. lemon juice
1 clove garlic, minced or pressed (or dry minced garlic)
5 – 25 drops Tabasco
Garnish: fresh herb leaves
Chop all the vegetables into small dice, about ¼ inch x ¼ inch. Mix with the rest of the ingredients and allow to marinate in the refrigerator 2 – 24 hours.
Garnish with a few fresh herb leaves.
Thanks Mom.