Gazpacho is a very traditional soup from Sevilla that includes different types of vegetables and spices. This soup is cold and the vegetables used in the preparation must remain raw. Gazpacho is very popular in the whole of Spain, Latin America and Portugal.
- ¼ cup of olive oil.
- ¼ cup of red wine vinegar.
- 2 stalks celery, chopped
- A finely-chopped purple onion.
- A minced clove of garlic.
- A peeled, seeded and chopped cucumber.
- A table spoon of chopped fresh parsley.
- A teaspoon of Worcestershire sauce.
- At least 6 drops of Tabasco sauce.
- Either a red or a green seeded and chopped bell pepper.
- Four cups of tomato juice.
- Salt and ground pepper to taste.
- Six peeled and chopped ripe tomatoes.
- Two chopped celery stalks.
- Two table spoons of chopped and fresh chives
- Two tablespoons of lemon juice.
- Two teaspoons of sugar.
- Wash the tomatoes and all vegetables.
- Chop all the vegetables and put everything in a bowl (non-metal and non-reactive).
- Purée the tomatoes if preferred.
- Add soaked bread (optionally) to the mix.
- Blend the content of the bowl until a desired consistency is gotten.
- Add chilled water, vinegar, olive oil and salt and pepper.
- Make garnishes with diced tomatoes, bell pepper slices or other fresh ingredients.
- Cover and refrigerate overnight.
The High Protein Gazpacho
Basically this soup is a blend of fresh veggies with the addition of some cooked, shelled edemame added in after blending to increase the protein, and give the soup a little substance.
Gazpacho is a natural source of vitamin A and vitamin E, carbohydrates, some minerals such as phosphorous, iron, calcium, magnesium, manganese, zinc, copper, potassium and sodium, in addition to being high in plant fiber and antioxidants. Remember that Vitamin A foods plays a role in maintaining strong bones, gene regulation, clear skin, cell differentiation, and immune function. It is found in two primary forms: beta carotene and active Vitamin A.