Gazpacho is a delicious big bowl of health. Tomatoes, sweet bell peppers, cucumbers, celery, onions and more pureed with a drop of tart lemon juice and a touch of sweetness from balsamic vinegar provides all you need to get tons of nutrients in one mealtime sitting. It’s also a really economical way to feed the whole family.
I have been waiting since LAST summer to make this recipe. Gazpacho is one of my husband’s favorite foods (he begs me to make it even in the depth of winter but the thought of making it when tomatoes are not in season goes against everything I stand for!) and it is the quintessential summer soup — totally cool, light and refreshing. I was hoping and praying that it would be one of Kenya’s too. Well, I just made some and thank goodness he loves it.
The thing about gazpacho is that you really only want to make it when tomatoes are at their peak — fresh and ripe they taste sweet, beautifully acidic, tangy and juicy. To me, planning to make gazpacho is exactly what makes the farmers’ market so great_ vegetables at their peak of perfection at a fraction of the cost of grocery store produce. I bought 25 heirloom tomatoes for $5! Yes, they were seconds, meaning they were extremely ripe with the occasional bruise, but when you’re making gazpacho, who cares!? The taste is as remarkable as you can imagine a tomato right off the vine would be 25 for $5!!!
This soup is a bounty of nutrition. Tomatoes are packed with beta- carotene, vitamin C and E and lycopene, which research suggests can prevent certain types of cancer. With so many vegetables in this colorful puree, it’s like eating a big ol’ bowl of health. I filled a little cup for Kenya to hold himself. He sat in his high chair slurping away and in between every bite he looked up at me and smiled.
- Place all the ingredients in a food processor and puree until smooth (you want tiny pieces of vegetables to remain, but small enough for little ones to swallow).
- Serve (it’s delicious served chilled too).