Sunday's Soup/Green Garden Gazpacho

The summer here in Chicago started off so cold. I was wearing a jacket to walk the dogs until the end of June. So, when the super hot temps rolled in, whew...I was taken by surprise! 

When I was growing up, my grandmother would do all of her cooking in the early morning hours while the house was still cool. I am not as disciplined. I resort to salads, sandwiches, anything that doesn't require me to heat up the house. 

The soup recipe that I am sharing today, if I may say so :), is absolutely delicious, beyond easy to make, and it won't heat up the house, or you! 

The soup is tangy, a tad bit spicy, and so cool and fresh. Begin with the juice of 1 lemon, and then add more depending upon your taste. Great for lunch, or a light supper.     

Green Garden Gazpacho
4-6 servings

Ingredients;

1 cucumber, peeled and chopped
10 stalks celery chopped
1 avocado chopped 
Juice of 2 lemons
2 cloves garlic, chopped
1/8 teaspoon cayenne pepper
2 cups water
salt and black pepper to taste

For garnish;
Grated radish
Plain Greek Yogurt(optional)

Place all ingredients(except garnish)in blender or food processor. Blend until smooth. If the soup is a little too thick, add more water and adjust seasonings. Refrigerate until cold. 
To serve, garnish with a tablespoon of yogurt and grated radish.
Will keep in refrigerator for up to 3 days.

I even turned the soup into a smoothie by placing a handful of broccoli in my blender and then pouring in about a cup of the soup, blending until smooth. The perfect way to get an abundance of vitamins racing through your body. 

If you give the soup a try, I hope you enjoy it!

Rhonda 

Eating For Your Future/Fresh Gazpacho

As much as I love to cook and put a meal together, I often think about how nice it would be to have a personal chef. How lovely it would be to just show up at dinner time to a lovely prepared meal. This past week, some friends were visiting. Whenever they come, they always prepare at least one meal. It's like a dream come true. I get to just show up at dinner time and sit down to a lovely meal!! What's even better, they go out of their way to prepare something that they know I will love. On this week's menu was a glorious Gazpacho, hearty and absolutely delicious. 

But this wasn't your everyday Gazpacho, avocado and crab meat was first put in the bowl and then the Gazpacho was ladled on top. Digging through the bowl and finding the avocado and crab meat was like finding gold! 1/2 avocado was added to each bowl.

Chunky Gazpacho

1/2 cup chopped celery
1/2 cup chopped cucumber
1/2 cup chopped green pepper
1 cup chopped fresh tomatoes
1/4 cup chopped green onion
2 tablespoons chopped parsley
1 teaspoon chopped fresh chives
3 tablespoons red-wine vinegar
2 tablespoons olive oil
1 teaspoon salt
2 cups tomato juice
*for a little extra spice add 1 chopped cayenne pepper

Combine all ingredients and chill well.

This recipe could also be pureed for a super nutritional drink, minus the avocado and  crab meat of course. My friend doubled the recipe so we would have leftovers for another meal. Guess what, as good as it was the first time, it was even better on the second go around! Word to the wise, double the recipe and enjoy the leftovers :)
If you would prefer a vegan/vegetarian version of the soup, just leave out the crab meat. But if you like seafood, shrimp would also be a nice alternative to the crab meat.
Enjoy!
Rhonda