Spanish Gazpacho Soup In The Raw With Broiled "Cheese" Toast
I have been craving raw food lately and in the form of tomatoes and soup. Something cool to refresh from the lack of A/C in my home. Ha! A/C unit hopefully to be installed this weekend BTW. Anyway, I have had 3 very ripe on the vine tomatoes staring at me and I knew I had to take a chance at making a cold tomato soup, otherwise known as gazpacho. Gazpacho is traditionally enjoyed in Spain in the region of Andalucia. It is primarily consumed cold and is a tomato-based raw vegetable soup. I grew up having my very American grandmother prepare this, but not in the way that many recipes explained. I could either taste too much green pepper or too much onion and it was hard to swallow. My preference was never to eat it whether it was my grandma's recipe or my own, but I broke down. My body shouted for something refreshing and therefore I heeded. I researched traditional recipes online and in my cookbooks and I finally came to terms with my own version that proved to be SCRUMPTIOUS. Ryan even had 2nd helpings! Yay! He thought the flavor was almost sweet to the taste but perfectly spicy as it went down his throat. Hey, I liked the sound of that! I used red onion to have more sweetness instead of a strong winte onion flavor. I also used orange bell pepper because green pepper tends to give me indigestion. I really enjoyed that substitution. I decided to make melted "cheese" toast on the side to accompany along with a spinach salad that I will share tomorrow. Daiya vegan cheddar crumbles came to the rescue and made for a delicious melted toast that completed a great summer dinner. I hope you try this recipe, because not only was it quick, it is also VERY healthy! :)
Total Steps
7
Ingredients
15
Tools Needed
4
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http://www.michellesrecipeplace.com/?p=4183Ingredients
- 3 ripe on the vine tomatoes, cored
- 1 1/2 cups grape tomatoes
- 4 tablespoons extra virgin olive oil
- 3/4 English cucumber, peeled and seeded
- 4 tablespoons Panko bread crumbs
- 1/4 orange bell pepper, diced
- 1/2 red onion, diced
- 3 garlic cloves
- 1/4 cup water
- 2 teaspoons fine sea salt
- 3 tablespoons apple cider vinegar
- 2 slices rye bread
- 1/2 cup Daiya cheddar crumbles
- 2 teaspoons dried parsley
- 1/8 teaspoon salt
Instructions
Step 1
Place all gazpacho ingredients (tomatoes, olive oil, cucumber, bread crumbs, bell pepper, red onion, garlic cloves, water, fine sea salt, apple cider vinegar) in a blender or Vitamix and blend well until smooth.
Step 2
Refrigerate the gazpacho before serving.
Step 3
Garnish the gazpacho with organic crunchy onions and chopped parsley (or dried) if desired.
Step 4
Position oven rack to the second to highest rack from the top and turn oven to broil.
Step 5
On a baking sheet, lay out rye bread slices and split Daiya cheddar crumbles evenly between both slices.
Step 6
Sprinkle dried parsley and salt over the bread and Daiya cheddar crumbles, then place the baking sheet on the oven rack.
Step 7
Broil until the bread is slightly browned and the Daiya cheddar crumbles are melted and lightly broiled. Slice the toast in half once it is somewhat cool.