Gazpacho Soup
This summer I find myself with an abundance of tomatoes and other vegetables from my summer farm share. While I love getting these amazing vegetables, sometimes I need to use some up quickly so they won’t go bad. This summer I made some Gazpacho soup that came out so good I wanted to share it with my readers. So simple and delicious, this cold version of soup makes a delightful summer dish.
Soup is usually something we think of making in the cold winter months. I usually make a different soup every Saturday in the winter and eat it with lunch or dinner throughout the week. After receiving so many tomatoes this week however, I realized that soup in the summer is a great cold dish. Eating a bowl before meals helps to fill you up so you eat less calories. This particular soup is full of vegetables which is a great way to meet your daily nutritional needs and your goal of filling 1/2 your plate with non starchy vegetables gets a great head start with a bowl of this soup. It’s also low in sodium so no need to worry about your blood pressure going through the roof. So whip up a batch of Gazpacho and enjoy it this week.
Gazpacho Soup
10 large tomatoes
1/2 cup no salt added Organic Chicken or Vegetable Stock
2 cloves garlic, peeled
2 T lemon juice
1 medium cucumber, peeled and chopped in chunks
1 medium green bell pepper, chopped in chunks
2 stalks celery, cut in fourths
1 small sweet onion chopped in chunks
1 T Sriracha Sauce
1/2 tsp salt
1/4 tsp pepper
1. Place everything in a blender and blend on high until pureed.
2. Cover and refrigerate for at least an hour.
Makes 9 servings at 1 cup each
Calories: 40
Fat – 0 g
Sodium – 15 mg
Carbs – 3 g
Fiber – 1 g
Sugar – 1 g
Protein – 0 g
I’d love to hear from you on social media if you make the recipe. You can also vary the vegetables in this soup to suit your own tastes.
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