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Cold Soup - Gazpacho Recipe

June 07, 2012 | Comments: 0 | Views: 150

For those warm lazy days of summer you often don't want to eat anything hot. Or maybe it is just your turn to cook and you don't want to stand over a hot stove, Chilled, Heart Healthy Gazpacho might just be the answer you are looking for. Served with a nice crusty bread and perhaps a light salad, this could easily become a household favorite.There are many different recipes for Gazpacho, and you can create your own recipe by just adding vegetables that you and your guests enjoy.

Ingredients

1/2 tsp ground cumin

4 garlic cloves, chopped

4 Tbsp lime juice 3 or 4 dashes of your favorite hot sauce

1/4 cup olive or canola oil

2 tsp sea salt (more or less to taste)

5 or 6 large vine-ripe tomatoes diced 3/4 cup diced celery 1 seedless cucumber, peeled and diced

1 red onion, peeled and finely diced

1 cup frozen or fresh corn kernels

2 ripe avocados, peeled and diced

1/2 cup fresh cilantro, chopped 1 Green Bell Pepper, diced

In your food processor, put the cumin, garlic, lime juice, oil, hot sauce and salt and pulse to blend briefly.

Add the tomatoes and puree until smooth.

Pour this mixture into a large bowl. You can add tomato or V-8 juice if the soup seems too thick for your taste.

Add the cucumber, celery, onion, corn, bell pepper and avocados to the bowl and stir.

Cover and refrigerate overnight.

Taste the next morning and if needed add more salt, and lime juice.

Keep chilled and stir in cilantro just before serving.

Serve ice cold in chilled cocktail glasses or soup mugs. You can top with a dollop of sour cream or plain yogurt if desired.

Will fill 4 good size soup mugs.

Cold Gazpacho soup can be made with other items that you might have available. You could add some cooked and peeled shrimp or maybe some lump crab meat. It can be the main dish or served in smaller bowls it could be the appetizer for a great meal. Be creative and surprise your guests.

Another Idea that you can do with Gazpacho is to use it in place of salsa. To do this you want to add a couple of finely diced Jalapeno peppers. Be sure to wear plastic, kitchen gloves when you are removing the seeds from the Jalapeno peppers. Served with tortilla chips, and a little soup cream on the side, this is a great appetizer for a Mexican meal. Just remember, this will be your secret recipe so doctor it up any way that pleases you and that you know your guests will enjoy.

Born and raised in the Wine Country of Northern California, William Chaney is a Chef and Wine Connoisseur. William has traveled the World and collected recipes and healthy lifestyle information along the way.

He splits his time between his home in Puerto Vallarta, Mexico and his home in Wisconsin. He writes about living a Healthy lifestyle while enjoying Great food, Good Wine and a Healthy outlook on life. Visit his website at http://HealthyFoodandDiet.com for more recipes and Healthy Lifestyle Information, including information on weight control, exercise, and proper diet.

Source: EzineArticles
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