There’s a soup for every season, and a bowl of chilled soup – like this Kumato Gazpacho – is the perfect healthy dinner (lunch or snack) to sip or slurp on a blazing afternoon.
Gazpacho is light, hydrating and refreshing; and what I love most about it is how easy it is to make. Just toss the ingredients into a blender and voilà – in less than 10 minutes you have a low calorie, antioxidant-packed soup that’ll keep you cool in the heat.
My Kumato Gazpacho is a modern twist on a Spanish classic.
Kumatoes (which you know I have a thing for) give this soup a sweet, subtle smoky flavor – and the diced cucumbers, bell peppers and jicama add a little crunch with an extra healthy punch of fiber, polyphenols and vitamins.
Like most soups, this one is better the next day (and the day after that) – once the flavors have a chance to combine together and intensify.
Enjoy this gazpacho on its own – or along side a big salad – topped with fresh cilantro and a drizzle of extra virgin olive oil.
- 3 kumato tomatoes, roughly chopped
- 2 large tomatoes, roughly chopped
- 1 ½ tbsp sherry vinegar
- 1 tsp dried oregano
- 1 clove garlic, peeled
- 1 ½ cups of organic vegetable juice*
- 3 tbsp extra virgin olive oil
- ¼ tsp crushed red pepper (optional)
- ½ green bell pepper, diced
- ½ cucumber, diced
- ¼ jicama, diced
- fresh cilantro
- sea salt and pepper, to taste
- Add the first eight ingredients to a high-speed blender and blend until smooth.
- Taste and add desired amount of sea salt and black pepper.
- Pour gazpacho into a large bowl and stir in the diced green pepper, cucumber and jicama.
- Cover and chill for at least 15 minutes.
- Then garnish with fresh cilantro and a drizzle of extra virgin olive oil before serving.
*Brand Recommendation: I love and use R.W. Knudsen’s Very Veggie juice.