Recipe courtesy of Chef Bren Ankrum – Culinary Editor
Chilled soups are a favorite around our home during the summer months. Fresh garden vegetables are in abundance and making gazpacho is easy, holds well in the refrigerator for several days and makes a terrific presentation with the addition of the avocados and lime yogurt.
Whereas most gazpachos generally are fresh raw veggies, citrus, herbs and tomatoes pureed, chilled and served, this version employs a sauté technique to caramelize some of the vegetables and add another dimension of flavor to the soup.
From time to time we publish recipes that on the surface, may not traditionally be considered “healthy”. However, there is one common theme; they are made fresh, with whole foods that taken individually are superior to any “processed” product. We present recipes in the same mind set for many reasons. One, the recipe is considered to be delicious. Two, it is meant for an occasional meal and not something you would eat every day or a lot of at any one sitting. Three, it is made with whole, fresh ingredients. So the point is, if you what a great entrée/snack/breakfast/desert and feel like being a little adventuresome, make it yourself, indulge and be proud of it!
PS – Any of our recipes may be altered by substituting or removing ingredients for dietary or preference reasons. If you have an aversion or need to reduce salt intake, for example reduce it or leave it out. Recipes are guidelines not written in stone. If you don’t like beets for example, substitute another root crop that you do like.
Our goal is to explore the world of whole foods and their delicious combinations and encourage everyone to join their own exploration while avoiding the health risks which may be associated with faux foods, artificial ingredients, and chemically altered food sources.
We hope cooking will become a fun and rewarding pass time for you and yours!
Equipment/ utensils required:
Chef’s knife, cutting board, mixing bowl, spatula, whip, sauté pan, food processor
2 cups of Italian tomatoes
1 cup green chilies
½ cucumbers peeled and cut into large chunks
1 medium sweet onion
¼ bunch cilantro
1 stalk of celery
1 tbsp. cumin ground
2 cloves poached garlic
2 jalapeno chilies
1 cup unsalted vegetable stock
1 8oz. can of V-8 juice
Juice of 2 lemons
Kosher salt and Black pepper to taste
1 cup Greek yogurt
Juice of 2 limes
10 leaves of cilantro
1. Wash the carrot and celery and run through the grater attachment for the food processor and add to a dry medium sauté pan.
2. Peel and quarter the onion and run through the grater as well and add to the sauté pan.
3. Turn the heat to medium, add the cumin, and stirring occasionally cook the carrot celery and onions until nearly all the water has evaporated and the veggies begin to caramelize or turn brown. Add the vegetable stock to de glaze the pan and release the caramelized sugars. Add the can of V-8. Turn of the heat and let cool.
4. Add the jalapenos, cucumber, garlic, cilantro, green chilies, and lemon juice to the food processor and puree to smooth. Place in a mixing bowl or bowl that can be sealed.
5. Pour the sautéed ingredients and liquid into the food processor and puree. Add to the mixing bowl.
6. Puree the Italian tomatoes and add to the bowl.
7. Mix together thoroughly and add black pepper and Kosher salt to taste.
8. Cover and refrigerate for at least 3 hrs. or more until service.
9. Just before service mix half the lime juice and yogurt together and place in the refrigerator to keep tight.
10. Peel and cut the avocados into ½ chunks and add the other half of the lime juice a little salt and black pepper.
11. Ladle about 4 oz. of the chilled gazpacho into a soup bowl, add a portion of the avocado, top with the lime yogurt and garnish with a leaf of cilantro.
Makes: 10 servings
Nutrition Information per 1 cup serving:
Calories: 102, Fat: 5.1 gm, Cholesterol: 1 gm, Sodium: 128 mg, Carbohydrates: 12.2 gm, Protein: 4.3 gm.