A while ago, my mom made something for me for lunch, and I had no idea what it was called. She told me it’s called “Gazpacho”, and I thought, how did I never know about Gazpacho before now?!? It’s a cold, vegetable-based soup with history mostly in Spain and Portugal.
I’ve seen a couple of recipes, and my mom’s recipe, and I’ve got it down to an art now (I think!). It’s so delicious and very nutritious! You can add/delete items as you so wish – it’s so versatile!
Here is how I’ve made mine:
Keep in mind that my measurements are approximate as I generally don’t measure! Also try to use organic ingredients as much as possible, to keep it as healthy as possible.
A couple handfuls of spinach (can use a mixture of spinach/romaine/arugula)
1/4 red onion, peeled and diced
1 large or 2 medium tomatoes, diced
1 large cucumber, diced
2 carrots, peeled and chopped
2 celery stalks, chopped
1 avocado, diced
2 cloves garlic, finely chopped
2-3 Tbsp each sunflower seeds, hemp hearts and chia seeds
Sea salt, pepper to taste
A handful of fresh basil
About a cup of chicken broth (or filtered water)
Add ingredients in this order to a food processor and pulse several times. You don’t want to liquify it, you want it to be chunky with just a little broth.
Chop up some kalamata olives and crumble some feta cheese. Spoon the Gazpacho into bowls and top with the cheese and olives.
That’s it! So easy, so delicious, so healthy. Even my kids eat it (they do love vegetables to begin with though..!)