Gazpacho

I absolutely love Gazpacho, but it wasn’t always this way. For some strange reason while I never thought twice about eating spaghetti sauce or ketchup, the thought of a cold tomato based soup weirded me out. I don’t know why but I hope I’m not the only one out there that had this struggle. However, this cold tomato based soup is absolutely amazing and is a summer time favorite of mine.

There are many different varieties of Gazpacho but my favorite is with the vegetables chopped and marinated overnight. As a meal prepper, I love to make this on a Sunday and enjoy it with different meals throughout the week. The longer it sits, the better it tastes too. I love it! If you don’t like chopping by hand (or don’t have the time), you can easily put everything into your high powered blender and give it a bisque type texture, or use your food processor to chop for you. You put everything into a large dish with a lid, and let it sit in the fridge. It really doesn’t get an easier than that.

This soup is not only delicious, it is packed full of nutrients like vitamin c, k, and biotin, antioxidants, healthy fats, and low in calories. It really can’t get any better!

Gazpacho

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Servings 6 servings

Ingredients

  

• 3 roma tomatoes
• 1/2 english cucumber
• 1/2 red onion
• 1 bell pepper
• 3 cloves garlic
• 4 cups tomato juice
• 1/4 cup extra virgin olive oil
• 1/8 cup white wine vinegar
• 2 tsp sea salt
• 1 tsp black pepper
• 1/4 tsp cumin

Instructions

 

• finely chop all vegetables and mince garlic. Add into a large bowl.
• Add tomato juice, vinegar, olive oil and seasonings. Mix with a spoon.
• Cover and chill in fridge for at least 2 hours before serving.