Super Healthy Gazpacho Soup
Gazpacho, or cold tomato soup, is so refreshing and satisfying on a warm evening. This recipe calls for whole wheat bread, which I’ve switched out for a more PCOS-friendly spelt/Ezekiel bread.
This soup is great on it’s own for a light meal or paired with a salad for a heartier, yet healthy, dinner.
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Super Healthy Gazpacho Soup
Ingredients
8 medium ripe tomatoes (1 kg)
2 bell peppers
1 medium cucumber
1 medium red onion
2 cloves garlic
2 slices whole-wheat bread spelt or Ezekiel bread
3 Tbsp white balsamic vinegar
1 Tbsp lemon juice
4 Tbsp extra-virgin olive oil
1 tsp salt
1 tsp ground black pepper
Fresh cilantro for garnish
- Wash and quarter the unpeeled tomatoes and remove the stem bases. Cut the bell peppers and cucumber into large chunks, and roughly chop the red onion and garlic. Tear the bread into large chunks.
- Put the tomatoes, bell peppers, cucumber, red onion and garlic into a food processor and blend well.
- Add the bread chunks and let the soup sit for 20 minutes in order to give the bread time to absorb the liquid and soften.
- Add the balsamic vinegar, lemon juice and olive oil to the soup and process the mixture until all the gazpacho ingredients are liquified. If you like your soup thinner, you can also blend in a little cold water.
- Season your super healthy cold gazpacho soup with salt and pepper.
- Pour the gazpacho soup into a large glass bowl and cover with a plastic wrap or lid. Refrigerate until the flavors blend, preferably overnight.
- Serve your gazpacho soup chilled, garnished with cilantro.
Recipe adapted from Heal With Food
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