This recipe is my adaptation of a former bosses, Chef Julie Robles, at Tavern. She created this when she worked at Lucques. It’s a fool proof recipe that tastes so much more complex than it is to make. I changed it up by making it oil-free, you can use whatever ripe tomatoes (not just ripe yellow tomatoes) you fancy for the base of the soup, I no longer use red wine vinegar to make it, and I don’t peel the cucumbers or strain the soup to retain the insoluble fiber content. It’s a rustic cold soup, rich in the vital anti-oxidant lycopene, vitamins A and C.
What I love most about gazpacho is that it is raw and not cooked so this soup retains so much of its beneficial enzymes, making it easier to digest. Another reason I love making gazpacho is that it is oh-so easy to make! In the past, I made gazpacho for my clients using red wine vinegar but for this recipe I swapped it out with raw coconut vinegar because it is alkaline and has more health benefits. I personally feel that coconut vinegar tastes much better than apple cider vinegar, plus coconut vinegar has more nutrients—17 amino acids, minerals, vitamin C, broad-spectrum B vitamins, and has a nearly neutral pH. It is also an excellent source of a prebiotic, Fructooligosaccharide (FOS), that promotes digestive health.
I hope you enjoy this refreshing and delicious, cold soup along with all of its benefits!
Enjoy and cheers to good health!
Servings: 2 to 4
Time: 10 minutes
V, GF, DF, GFV, NF, SF, SRF, R
1 1/2 Tbsp of red bell pepper, chopped
1 1/2 Tbsp of red onion, diced
9 small cherry tomatoes, cut in half
6 cilantro leaves
1 1/4 pounds ripe tomatoes, coarsely chopped
1 1/2 Persian cucumbers, coarsely chopped
1/4 jalapeno, seeded, and cut in half
2 sprigs of cilantro
1 clove of garlic, chopped
3 Tbsp vegetable stock or filtered water
1 Tbsp of coconut vinegar (can substitute with raw apple cider vinegar)
3/4 tsp sea salt
cayenne pepper, as needed
1. In a small bowl, toss together 3 Tbsp of diced cucumber, 3 Tbsp diced red bell pepper, and 1 1/2 Tbsp diced red onion. Season with a couple pinches of salt and pepper. Toss again. Set aside
2. Place all of the soup ingredients into a high-powered blender. Blend well. If the soup is too thick, adjust the consistency with the vegetable stock or filtered water. Taste and adjust seasoning accordingly.
3. Pour the mixture into 2-3 soup bowls and scatter the garnish over the soup equally.Share on Facebook