Gazpacho

By Joe Wilkes

Gazpacho is a traditional soup from the Andalusian area of Spain. It is generally made with a tomato base and can include onion, celery, bell pepper, garlic, olive oil, vinegar, lemon juice, and stale bread to thicken it. It was served memorably in the Spanish film Women on the Verge of a Nervous Breakdown, where the suicidal heroine blended her gazpacho with a bottle of sleeping pills and accidentally served it with hilarious results. Gazpacho can be made in a blender (though we recommend omitting the sleeping pills), or for those with knife skills, it can be made chunky style, with the vegetables diced into small pieces. The ingredient list can be as varied as both your imagination and your produce department allow. Try steering toward fresh vegetables and low-calorie ingredients. If you want to give yourself a protein boost, you can garnish the soup with some chopped, boiled egg white or diced lean ham.

Gazpacho

4 cups tomato juice
6 fresh or canned whole tomatoes, peeled and finely chopped
1 cucumber, peeled and chopped
1 red bell pepper, chopped
1 cup diced jicama
3 stalks celery, chopped
1 clove garlic, minced
2 Tbsp. olive oil
1/4 cup red wine vinegar
Fresh squeezed lemon juice to taste
Salt and pepper to taste
Tabasco sauce to taste
Dash Worcestershire sauce
Minced chives, parsley, or cilantro for garnish

Combine all ingredients in pitcher or blend to desired consistency. Refrigerate overnight to allow flavors to blend. Serve with chives, parsley, and/or cilantro as a garnish. Makes 8 servings.

Preparation Time: 20 minutes
Refrigeration Time: Overnight

Nutritional Information: (per serving)

 

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