Impromptu Cold Curing Gazpacho

gazpacho


So, I created this when I was 14 weeks pregnant and had a cold. It sucks. That whole pregnancy I craved “fresh.” Fruits, veggies, mint… anything fresh tasting. So I was sitting there thinking, “No money, running low on food, what can I make to eat that I actually WANT to eat?” Then I thought Gazpacho! I don’t make it often as I’m usually the only one who’ll eat it, but it’s perfect! I can get a whole bunch of fresh veggies and garlic in me to fight this cold, plus it’s a cold soup and super “fresh” tasting! I didn’t have any cucumber, which was the only thing that seems to be consistent across most recipes I found that I was really missing. I literally just grabbed what was in my fridge, put it in a blender, and seasoned. That’s it! This made about 7 cups of soup.

Impromptu Cold Curing Gazpacho

Super healthy and easy to make, just toss fresh veggies in a blender and go!
Prep Time10 mins
Chill30 mins
Course: Main Dish, Soup
Cuisine: Mexican, Tex-Mex
Keyword: cold soup, soup
Servings: 7 Cups
Calories: 78kcal
Author: JustLikeMomBlog

Equipment

  • Blender
  • Cutting board
  • Knife
  • Peeler
  • Can Opener

Ingredients

Soup

  • 2-3 Cups Grape tomatoes
  • 1 Red bell pepper
  • 1 Carrot
  • 4 Cloves garlic I used large cloves, but you can cut back if you don't want so much garlic.
  • 1 Can Whole corn kernels
  • 1 Can Petite diced tomatoes
  • 1/2 Cup Lemon juice
  • 1 Splash Balsamic vinegar
  • 1/2+ Cup Raw apple cider vinegar
  • 1 Splash olive oil
  • 6-10 Cubes ice cubes For an instantly chilled soup!
  • To taste Cilantro
  • To taste Parsley
  • To taste Salt
  • To taste Pepper Use lemon pepper for an extra dash of citrus flavor.
  • To Tate Garlic Lime seasoning One of my favorites but not always easy to find. You can substitute garlic powder and lime juice.

Instructions

  • 1. Wash all the fresh veggies.
  • 2. Diced red pepper and added to the blender.
  • 3. Add grape tomatoes to blender.
  • 4. Peel the carrot directly into the blender.
  • 5. Crush the garlic cloves with flat of the knife to remove the peel. Add cloves directly to the blender.
  • 6. Open any canned veggies (corn and tomatoes) and add to blender.
  • 7. Add all liquids (Lemon juice, vinegar, and olive oil)
  • 8. Add ice cubes
  • 9. Blend on a slower speed or pulse to retain some "pieces" or coarseness to the soup.
  • 10. Once blended, add seasonings to taste.
  • 11. Serve chilled and enjoy!

Notes

Obviously, this is my impromptu recipes for a reason. This is what I had in my house. You can wait to add the ice until blended once through. Then blend again with the ice. It might be a bit different from a more traditional gazpacho, but I am thoroughly enjoying it 🙂 You might cut back on the garlic cloves if you aren't sick like me 😉

Be sure to check out the other recipes in the RECIPE BOOK!

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