One question that comes up frequently when I’m giving lectures and demonstrations is “How can I get my family to eat raw food.” People are shocked when I tell them, “They already are!” Fresh fruit, nuts, green salads, smoothies, and uncooked soups like my raw Gazpacho are all raw foods that your family probably already eats and enjoys.
Viva Tomatoes in Raw Soups
Gazpacho is the granddaddy of all uncooked soups. It’s thick, cold, and made in blender with ripe, juicy produce, so it shares a lot of characteristics with a smoothie. Unlike a smoothie, however, it contains no added sugar. The natural sugars in ripe tomatoes provide all the sweetness you need and they’re packed with Vitamin C.
With no sugar to amp up the calories and just a whisper of healthy olive oil, my raw Gazpacho comes in at just 97 calories per serving, with 3 grams of protein, 4 grams of fat, and 11 grams of carbohydrates.
Blending Your Way to A Delicious Raw Soup
As you’ll see in the video, preparing Gazpacho couldn’t be easier. The list of ingredients is readily available at any store:
- Red Bell Pepper
- Green Onion
- Lime Juice
- Extra Virgin Olive Oil
- Salt and Pepper
Simple peeling, seeding, slicing, and dicing gets ingredients ready for your blender which handles most of the work. I use a (begin link) Kitchenaid 5-speed Blender (end link). The multiple speeds help me get just the right consistency to my soup.
The secret to a great Gazpacho, you see, is in the blending. In the video, you’ll discover how to blend your veggies to avoid the dreaded “tomato foam” that comes from over-processing. I’ll also demonstrate what to do to create a chunky soup with lots of texture as well as a smooth version.
Add my Gazpacho to your recipe file for a go-to soup you’ll never get tired of.
Are you a smooth or chunky Gazpacho fan? Leave your vote below and we’ll tally up the results.