A quick, simple gazpacho recipe with a protein twist.
I’ve been meaning to make gazpacho for some time now, but only got around to it last night as I whipped up a number of meals for the week. This one was my biggest success and the best part is that it’s so easy, it’s not even funny.
Basically, this soup is a blend of fresh veggies with the addition of some cooked, shelled edamame added in after blending to increase the protein and give the soup a little substance. You can even add the edamame to the puree if you prefer. I prefer to keep them whole and add them after blending to give it a chunkier texture.
Amazing Gazpacho Starts with Great Salt
Since this is essentially a raw blend of vegetables, there's no opportunity to fuse flavors with cooking. With that, you have to rely on a really good seasoning to optimize and highlight the natural flavor of the veggies. This is where a good sea salt comes in. Personally, I love Maldon Salt. It's a hand-crafted salt that brings anything you add it to to life.
You guys, I'm not even kidding. I talk about this stuff all the time on my blog. It simple makes everything taste amazing. Go get yourself some! It's not expensive and it also makes a great gift for the foodie folks in your life.
What to try next?
Oh, if you love this, you'll love my detox soup. It's really good, and will help you naturally debloat!
- 4 celery stocks
- 2 red or orange peppers
- 2 cups of raw baby spinach
- 1 cup basil leaves
- ½ cup cilantro
- 3 tablespoons lemon juice
- 2 tablespoons of olive oil
- 2 tablespoons low sodium tamari
- 1 medium cucumber
- Salt and pepper to taste
- 1 cup shelled and cooked edamame
- Simply blend soup ingredients and add shelled, cooked edamame at the end. They can be slightly blended or left whole.
Nutrition InformationYield 4 Serving Size 4 Servings
Amount Per Serving Calories 130