gazpacho Soup

Taste the fresh summer kaleidoscope of colors that this gazpacho recipe reveals. As with so many of my recipes, alter to your specific likes and what is available around you. However, this can be stored in the freezer, thawed, blended then warmed up for a creamier taste of summer version in the middle of winter!

Ingredients (Organic if you can):

2 large ripe tomatoes 

3-4 mini cucumbers, diced small

1 small red onion, diced small

1 yellow bell pepper, diced small

1 jalapeño pepper

1 small carrot, peeled diced small

1/2 eggplant, peeled and diced small

1/2 cup freshly squeezed lemon juice

2 cloves of garlic, minced

1- 2 cups of water depending on you blender

Salt and Pepper to taste

Instructions

1. Place all ingredients in the pitcher of a high powered blender like a Vitamix or similar 
2. Blend briefly, until desired consistency. I prefer just a few seconds to combine all the flavors.
3. Chill and serve.

This is the easiest way to put a bright and healthy red base soup into your celebration. I use Gefen Organic Whole Peeled Cooked Beets and Thai Kitchen Organic Unsweetened Coconut Milk to make this a very quick and easy soup to always have at the ready in your pantry (both items available at Costco).  Also, I will add in basically whatever I feel like to change it up, it is the perfect canvas to create your masterpiece.  

Ingredients:

1 Onion, chopped

2 Cloves of garlic, minced

1" Ginger, peeled and grated

1 Lemon, juiced

3 Beets, peeled, diced

1 Can Coconut Milk

1 Cup Water, at least this amount, as I will use a bit when I saute onions.

1 TBSP Olive Oil

Salt & Pepper to taste

Herbs of choice for topping or yogurt

Instructions:

1. Heat Oil in a pot

2. Saute onions until translucent and soft, use a bit of water to extend cooking time without burning onions

3. Add Ginger and Garlic, simmer until fragrant

4. Stir in Beets, cook until soft or warmed if using already cooked

5. Add Coconut Milk and rest of water

6. Salt and Pepper to taste and add any additional spice here for example cumin, red pepper flakes, or cayenne

7. Take the pot off the heat and blend with submersion blender or pour into food processor or blender to puree, but not to a frothy state, keep it a bit chunk for a more rich feel.

I love zucchini and feel it is the quintessential summer vegetable. We harvested so much this summer, we had zucchini almost every night for dinner in some way. When I was overwhelmed with the size and number of zucchini’s my wonderful garden was created, I would make soup and bread, or at least grate it and freeze for future soups and breads.

Ingredients:

1 medium Onion, diced

1 medium Zucchini, seeds removed and diced

2 cloves of Garlic, minced

1 TBSP of Olive Oil

Coconut Milk (optional for garnish)

Salt & Pepper to taste

Instructions:

1. Heat oil in a large pot on the stove
2. Add onion and cook until translucent
3. Add garlic and zucchini and cook until soft
4. Add salt and pepper to taste
5. Remove from heat and allow to cool
6. Transfer to a high powered blender and blend until smooth
7. Return to warm pot and serve hot or place in pyrex storage container and refrigerate or freeze for future.