Jenny's Raw Recipe Blog

Let’s Make Raw Gazpacho

Posted on September 28 2013 | (1) Comments
Category:Easy Raw Meals

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:

  • Tomatoes
  • Red Bell Pepper
  • Cucumber
  • Celery
  • Green Onion
  • Parsley
  • 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.

Previous Comments

On October 27, 2015 .(JavaScript must be enabled to view this email address) said...

Chilled melon and yogurt soupMakes 4a0servingsA hint of ginadger and fresh mint adds spalrke to this light, refreshading warm-weather soup. Serve it as first course for brunch, lunch or dinadner. Aa0ripe canadtaloupe is very flavouradful; an unripe one is not, so choose one that has aa0sweet fraadgrance and yields slightly to presadsure at the blosadsoma0end.Ingreaddiadents   1a0very ripe canadtaloupe   250 mL (1 cup) low-fat plain yogurt   50 mL (3 tbsp) fresh lemon juice   2a0mL (1⁄2 tsp) grated ginadgeradroot (or 1a0mL/1⁄4 tsp ground ginadger)  25 mL (2 tbsp) chopped fresha0mintDirecadtions   Cut canadtaloupe in half and remove seeds.  Scoop out pulp into blender or food procesadsor; pure9e to make about 375 mL (11f72 cups).  Add yogurt, lemon juice and ginadgeradroot; process to mix.  Refrigaderadate until servading.  Divide among small bowls; top with sprinadkling ofa0mint.Make-ahead tipCover and refrigaderadate for up to onea0day.Nutriadtion inforadmaadtion per servading150 mL (2f73a0cup)  Caloadries: 74   Proadtein: 4a0g   Total fat: 1a0g   Sataduadrated fat: 1a0g   Choadlesadterol: 4a0mg   Caradboadhyaddrate: 13 g   Fibre: 1a0g   Sodium: 59 mg   Potasadsium: 416a0mgFrom Anne Lindsay’s Lightadhearted at Home cookadbook a92010.

Add Your Comment

Remember me?
Shoot me an email when someone responds?
Enter this word: