This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"You know, there is no language of vegetables, which converts a cucumber into a formal declaration of attachment." -Charles Dickens, Nicholas Nickleby
Gazpacho is the classic Spanish chilled soup. Perfect for summer - cold, tart and yet a little sweet - it is a great refresher on a hot day.
This version brings a different depth of flavor to the soup, with caramelized tomatoes and onions adding a bit of umami to the dish. Serve this alongside a piece of grilled fish or a big salad for a light summer meal.
Gazpacho recipes come with a spectrum of spices. Often it will be quite spicy but this version is mild. You can add a bit of hot paprika, cayenne pepper, or red pepper flakes to bring a bit of heat to your chilled soup.
Servings: 2 | Serving size: about 1 1/2 cups
Cooking time: 60 minutes (does not include chilling time)
This recipe can easily be multiplied and makes very good leftovers.
Preheat the oven to 325F°.
Place the green bell pepper in a small skillet or on top of a square of aluminum foil.
Roast for 30 minutes, turning occasionally.
After 30 minutes, place the pepper in a lunch-sized paper bag and fold over the top. Allow to cool for 10 minutes. Then peel the pepper and remove the stem and seeds, discarding peel, stem, and seeds. Place the roasted pepper in a blender or food processor.
While the pepper is roasting, place 1 tsp olive oil in a large skillet. Add the onions and place the skillet in the oven.
Roast for 40 minutes, or until caramelized, stirring occasionally. Place the caramelized onions in the blender or food processor with the roasted pepper.
While the onions are roasting, place the remaining olive oil in another skillet with the tomatoes.
Place the skillet in the oven and roast for 40 minutes, tossing occasionally.
Add 1/2 cup water to the skillet and deglaze the pan, scraping the cooked tomato juice from the bottom of the pan. Add the contents of the skillet to the blender or food processor with the pepper and onions.
Add the salt and pepper and puree until smooth. Chill.
In a small bowl, place the cucumber, red bell pepper, parsley, and extra virgin olive oil.
Fold together and chill.
When ready to serve, divide the chilled soup between two bowls and top each bowl of soup with half of the cucumber/bell pepper mixture.
Serving size: about 1 1/2 cups
|Calories from Fat 81
|% Daily Value
|Total Fat 9g
|Saturated Fat 1g
|Monounsaturated Fat 7g
|Trans Fat 0g
|Total Carbohydrates 24g
|Dietary Fiber 6g
|Vitamin K 104mcg