Gazpacho is a classic dish of the Andaluz region of Spain. Some recipes make a thin base soup to serve with chopped veggies. Others make a thick soup without additions at table. Me, I like thick soup AND added veggies! I’ve been making this recipe since college; it most closely approximates what I ate in Spain during my semester there. I make it often in the summer when fresh veggies are plentiful and hot food loses its appeal. This is a great Noom green food that’s easy, filling, and refreshing. Enjoy!
1 med. Onion, quartered
1 med. Cucumber, peeled and sliced in chunks
1 med. Green pepper, cut into chunks
1 qt canned tomatoes
1 qt tomato juice (can use V8)
1 can beef consommé (NOT broth or stock)
¼ C. lemon juice, or juice of 1 lemon
Salt & pepper to taste
Dash of Tabasco
Puree onion, cucumber, pepper, and tomatoes in food processor (or blender). Pour into large bowl. Add tomato juice, consommé, lemon juice, Tabasco, salt & pepper. Stir well.
Let sit at room temp for 3 hrs, then chill 6-24 hours before serving.
Serve cold with bowls of the following chopped veggies: cucumber, tomato, green pepper, onion, and croutons. Makes thick base soup.
Yield: 11.5 one-cup servings of base soup + chopped veggies.