Tangy Gazpacho Soup

gazpacho
Judd Pilossof/Photolibrary/Getty Images
Total Time 15 min
Prep 15 min, Cook 0 min
Yield 5 servings Tangy Gazpacho Soup

This Diabetes-Friendly Gazpacho Soup is one of my all-time favorite recipes. It makes a cold, raw, tomato-based soup that is zingy and full of flavor, and refreshingly perfect on a warm summer day. This highly flavorful, Mediterranean-style soup lends itself nicely to summer gatherings or sitting on the patio with friends.

While gazpacho is traditionally called a soup, it is actually more of a liquid salad that originated in the Andalusia region of Spain. In fact, a 1963 American cookbook identified it as a soup-salad.

Andalusian cuisine is a mixture of Spanish, Jewish, and Arabic flavors. Gazpacho became popular all over the world and comes in many variations depending on what country it is made. Some recipes mix in ingredients such as stale bread, nuts, watermelon and even grapes.

This recipe is for basic American gazpacho but leans toward the Mexican version if you choose to use the optional serrano or jalapeño peppers.

Ingredients

  • 3 cups tomato or vegetable juice such as V8
  • 1 cup chopped plum tomatoes (also known as Roma tomatoes)
  • 1/2 cup chopped unpeeled English cucumber
  • 1/2 cup chopped celery
  • 1/2 cup chopped green onion
  • 1/2 cup chopped bell pepper (any color)
  • 1 to 2 seeded, finely chopped fresh serrano or jalapeño peppers (optional for more heat, see the Note, below)
  • 1 very finely minced garlic clove
  • 3 tablespoons white-wine vinegar
  • 1/2 teaspoon Worcestershire sauce
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup small cooked shrimp (optional)
  • 2 tablespoons chopped cilantro or coriander
  • 5 sprigs cilantro (optional for garnish)
  • 1 sliced avocado (optional for garnish)
  • Lime wedges (optional for garnish)

Preparation

Note: If you choose to add the serrano or jalapeño peppers, make sure to remove the seeds. Additionally, remove the visible white inner pith if you don't want a whole lot of heat.

  1. In a large glass bowl or pitcher, mix together all the ingredients, including the shrimp, if using, but not the garnishes (cilantro sprigs, sliced avocado and lime wedges).
     
  2. The flavors will develop more the longer it sits. Chilling overnight will allow the flavors to develop fully. Serve cold in chilled soup bowls. Garnish each bowl with a sprig of cilantro and a couple slices of avocado on top. Offer lime wedges at table for squeezing the juice over the soup.

    Nutrition facts: This soup serves 5 and has about 50 calories, minimal fat, 10 g carb, 480 g sodium, and 2.5 g fiber per serving.

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