I am an idealist, an optimist, a romantic, often a traditionalist. My writing mostly revolves around the beauty in our lives.
Gaspacho Soup-er Dose Of Fresh Summer Vegetables
My husband (who fancies himself as a bit of a cook) made this gaspacho soup in bucket loads when I was pregnant with our daughter, and along with a few other ultra-healthy dietary favourites at the time, I think this is the ultimate weapon in raising healthy, active, intelligent children! Now, apart from my homegrown obstetric wisdom, I do believe that this soup can only be of benefit to anybody anytime - pregnant or not! Just read ahead about the nutritional benefits of the key ingredients used in this gaspacho and you will be heading straight to your favourite grocer for the freshest summer vegetables available.
This is a delicious soup full of fresh, tasty, vibrant vegetables, so whether you are dieting or just choosing healthy summer meal options, this will be one of your favourite and tastiest choices.
This recipe caters for six at one meal sitting - even if you don't have that many mouths to feed, I would recommend these portions and refrigerating the excess, as the ingredients settle beautifully overnight and will continue to taste wonderful the following day as the flavours blend to optimal taste.
Serve this soup with crusty bread on the side and it will delight all as a light, healthy, tasty, cool summer meal.
A Magic Bullet Will Make Your Gaspacho In A Single Blast
Ingredients For Gaspacho Soup
- 6 Large Red Ripe Tomatoes
- 2 Continental Cucumbers
- 2 Large Red Peppers
- 2 Cloves Garlic
- 1/4 cup Olive Oil
- 1/4 cup Red Wine Vinegar
- 1 cup Chicken Stock
- 3 tablespoons Tomato Paste
- Finely chopped Parsley
- Crusty Bread
Instructions For Making Gaspacho Soup
- Cut tomatoes and cucumber into roughly half inch squares (1.5 centimetres).
- Seed and cut red peppers into roughly half inch squares (1.5 centimetres).
- Finely cut garlic cloves.
- Roughly blend all cut vegetables with olive oil, red wine vinegar, chicken stock and tomato paste. (If you prefer a smooth texture, just blend a little longer).
- Cover and refrigerate for at least three hours.
- Serve cold with finely chopped parsley on top and crusty bread on the side.
Preparation Time For Gaspacho Soup
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Have You Had Your Recommended Daily Intake Of Tomato?
One medium tomato offers 75 percent of an adult's recommended daily intake (RDI) of Vitamin C and 13 percent of Vitamin A.
A recent study conducted in Italy showed that consuming seven or more servings of tomatoes a week reduced the risk of developing colon, rectal and stomach cancer by 60 percent!
Have You Had Your Recommended Daily Intake Of Red Pepper?
Red Peppers or Red Capsicums have very high levels of Vitamin C and are also very rich in Vitamin A.
Studies indicate that red peppers boost metabolism, prevent free radical cellular damage, contain cancer preventing properties, can melt away blood clots, and can assist in the treatment of cardiac diseases, cataracts, bronchial asthma and osteoarthritis.
Have You Had Your Recommended Daily Intake Of Cucumber?
Cucumber also delivers beneficial quantities of Vitamin C.
Cucumbers are known to contain lariciresinol, pinoresinol, and secoisolariciresinol, which have a strong connection with reduced risk of cardiovascular disease as well as reduced risk of several cancer types, including breast, uterine, ovarian and prostate cancers. Overall, cucumbers have valuable antioxidant, anti-inflammatory and anti-cancer benefits.
Best Gaspacho Soup Recipe
© 2014 AJ
Have You Had Your Gaspacho Soup-er Dose Of Vegetables?
AJ (author) from Australia on April 21, 2015:
Thank you Peggy. I can just imagine the delights of a good gaspacho in the Houston summer.
Peggy Woods from Houston, Texas on April 19, 2015:
I absolutely love a good gazpacho soup and it is so refreshing in the hot summer months. Your recipe sounds good. There are so many good variations. I liked the health information that you worked into your hub. Nicely done!