Tag Archives: soup

Gazpacho

Gazpacho | @tasteLUVnourish | #gazpacho #tomatoes #avocado #cucmber #healthy #vegan #vegetarian #soup

While driving the other day, my daughter and I pulled into a roadside farm stand. There was the sweetest and most adorable older woman proudly arranging her tomatoes. For every basket my eyes landed on, she’d say, “Go ahead and try one!” That sweet lady knows exactly what she’s doing. I walked away with more tomatoes than I knew what to do with! I’m a sucker for sweet face.

I owe her, though. She gave me an excuse to finally make gazpacho. A chilled tomato soup that I could eat every day. I haven’t made it in ages because…well…my family says they don’t like it. I made it anyway.

Gazpacho | @tasteLUVnourish | #gazpacho #tomatoes #avocado #cucmber #healthy #vegan #vegetarian #soup

Gazpacho has so many variations. I’d eat any one of them. Although, I will say, recipes calling for tomato juice…hmmm…not so much. I’ve interpreted my own idea of gazpacho many times, but this…this is my favorite. This recipe is based on the authentic preparation of gazpacho, but with a twist or two. Authentic Andalusian gazpacho, where it originates, uses bread to give the soup body and subtle flavor. The bread is traditionally soaked with water for about thirty minutes then drained before being processed with the tomatoes. I omit the water and instead, use the juices from the tomato. It’s wonderful, fresh, summery, and filling. I’m in love with this recipe.

And guess what? So is my family.

Gazpacho | @tasteLUVnourish | #gazpacho #tomatoes #avocado #cucmber #healthy #vegan #vegetarian #soup

Gazpacho

3 to 4 1″ slices of a crusty baguette (See Notes)
2 1/2 pounds tomatoes, cored and cut in half
2 medium cucumbers, peeled, seeded and roughly chopped
1/2 small red onion, roughly chopped
1 clove garlic, peeled and minced
2 1/2 tablespoons red wine vinegar
1/4 teaspoon cumin
1 1/2 teaspoons fine sea salt
1/4 cup extra virgin olive oil

Garnish with…
finely diced avocado
finely diced cucumber
finely diced red onion
grape or cherry tomato slices
a few sprigs of fresh lemon thyme (try regular thyme or basil if you’d like)
freshly ground black pepper
a squeeze of fresh lime
drizzle of extra virgin olive oil

Place the bread slices in a medium bowl topped with a fine mesh sieve. Squeeze the tomato halves over the sieve to remove the seeds and allow the juices to run into the bowl with the bread. Place the tomatoes into the pitcher of your blender as you work. Press the seeds and any pulp through the sieve using a rubber spatula or your hands. Allow the bread to soak in the tomato juice for about 20 to 30 minutes.

In two or more batches, process the tomatoes, the bread and the rest of the ingredients in the blender on its highest speed until smooth. Pour each batch into a large serving bowl. Once done, use a whisk to bring it all together. Cover with plastic wrap and refrigerate for 2 to 3 hours.

Serve in chilled bowls and garnish with your favorites!

Serves 4

Adapted from Gazpacho Andaluz | Saveur

Notes

  • Use your favorite crusty baguette. I love using a sourdough. Its tartness just complements this perfectly.
  • Traditionally, the crust is removed from the bread before soaking. I like to use the crust. I think it adds body and flavor.
  • Serve this as a light dinner or serve it as an appetizer in shot glasses with some colorful garnishes!
    Gazpacho | @tasteLUVnourish | #gazpacho #tomatoes #avocado #cucmber #healthy #vegan #vegetarian #soup
  • Italian Wedding Soup

    This Italian Wedding Soup made with chicken is light and healthy, but so delicious with buttery Parmesan and a bit of fresh lemon.

    I’ve always imagined a wedding in an old Tuscan villa, nestled perfectly between green hillsides dotted with rows of grapevines and gardens. The bride, wearing the dress of her mother’s and her grandmother’s before her, dancing happily with her new husband and surrounded by their families. Cheering, laughing, drinking and eating. Eating Italian Wedding Soup—

    Nope…

    This soup has nothing to do with my dreamy wedding fantasy! I mean, it’s not even remotely romantic. Long ago, someone named this wedding soup to represent the marriage of meat and green vegetables. Sigh. You know I love food, but come on!

    I have so many versions of this soup. My family loves them all, but after eating this one recently, my husband said this one was the best soup I’ve ever made! (I married a very smart man, you know!) I’ve adapted the traditional wedding soup by using ground chicken breast to lighten things up. You could make this with ground meat or sausage. You can add some small pasta like Acini de Pepe or some more veggies like carrots and celery. But, this simple version…is really wonderful. Because it’s so simple, the broth is so important. There are some soups you can get away with using canned broth. Not this one. Homemade broth makes this soup really special.

    This Italian Wedding Soup made with chicken is light and healthy, but so delicious with buttery Parmesan and a bit of fresh lemon.

    Italian Wedding Soup

    1 egg
    1/2 small onion, grated (about 1/3 C. grated)
    2 cloves garlic, minced
    1 t. kosher salt
    1/4 t. black pepper
    1/8 t. nutmeg
    1/4 C. whole grain breadcrumbs
    1/4 C. Parmesan, grated
    1 – 2 T. fresh parsley, finely chopped
    1 lb. ground chicken breast

    12 C. chicken or vegetable broth
    1 lb. escarole, sliced
    1 egg
    2 t. Parmesan
    black pepper
    1 lemon, sliced in wedges

    In a medium bowl, beat the egg. Add the onion, garlic, salt, pepper, nutmeg, breadcrumbs, Parmesan and parsley. Stir to combine. Add the ground chicken and stir again to mix well.

    Place a large pot over high heat and add the chicken broth. Cover the pot and bring to a boil while you form the meatballs.

    Using a one tablespoon cookie scoop or measuring spoon, scoop the mixture and level it completely against the side of the bowl. Release the scoop in your hand and roll into a meatball. Place the meatballs on a large dish or a baking sheet. Continue until the mixture is done. You should have about 36 or so meatballs. (See Notes for a great tip!)

    Once the broth has come to a boil, gently drop the meatballs into the pot then add the escarole. Cover the pot with the lid slightly ajar and allow the broth to return to a boil. Reduce the heat to medium and simmer for about 20 minutes.

    In a small bowl, whisk the egg, Parmesan and black pepper. Stream the mixture into the soup while whisking the broth to create threads of egg. Continue simmering for one or two more minutes.

    Serve the soup in bowls with lots of freshly grated Parmesan and a wedge of lemon.

    Serves 6.

    Notes:

    • Escarole is one of my favorite healthy dark greens! It’s got a mild flavor, yet it’s got the nutritional impact that a lot of those more bitter dark greens have. Escarole is high in fiber, antioxidants and a fantastic source of Vitamins A and C.
    • I’m not terribly squeamish in the kitchen, but when working with ground poultry, I always use thin, food grade vinyl gloves for making chicken or turkey meatballs. The texture of ground poultry is vastly different than ground meat. It can be very sticky and hard to work with. The gloves completely solve that problem.
    • Don’t forget the lemon for serving! It makes all the difference!

     

    This Italian Wedding Soup made with chicken is light and healthy, but so delicious with buttery Parmesan and a bit of fresh lemon.