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Easy Esselstyn Diet Recipes with Pictures: Royal Gazpacho Soup

 

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Royal Gazpacho Soup

 

Soup

Easy to make from abundant summer vegetables like tomatoes and cucumber. Served with hearty bread this soup will be at the top of my favorite meal list.

Served

This is a most refreshing summer soup full of raw vegetables and wonderful flavor. Fresh ripe tomatoes by themselves are already delicious but in combination with cucumber and bell peppers they are simply of royal status in their own right attested to also by the Spanish tradition of this treat.

Getting Started with Cooking


 

 

Dinner

 

 

Get in Advance:

 

3 large (or 10 small) ripe tomatoes, peeled and chopped

large red onion, chopped

1 cucumbers, peeled and sliced

2 sweet red bell peppers, seeded and chopped

stalk of celery, coarsely chopped

3 cloves garlic or 2 long garlic scapes, chopped

2 tablespoons red wine vinegar

tablespoon raw honey (or Agave syrup)

1quarter teaspoon smoked paprika

teaspoon hot sauce

2 tablespoons tomato paste (optional)

 

Have On Hand:

Lemon juice, Crisp bread

Ingredients

 

Recipe

(Adapted from and expanded to low-salt, low-fat (Esselstyn Plant Diet) from nourishingjoy.com):

 

For 3 Portion. Prep time 60 min and an essential maturing for 8 hours in fridge.

 

Peel tomatoes

Place tomatoes for 1-2 min into boiling water which should split their skin. If this does not happen hold the tomato under water with a perforated ladle and poke their skin with a sharp knife.

Transfer quickly with the perforated ladle into ice water for down cooling

Strip off the skin and collect peeled tomatoes

 

Chop the vegetables

Chop Coarsely

Peeled tomatoes after removing the hard stem root, read onion, peeled cucumber and seeded red bell peppers. Celery,

Mince finely garlic cloves

 

Set aside 20% of the vegetables as garnish

cutting larger pieces into smaller pieces

 

Puree remaining vegetables

Using a blender work in batches (3 batches)

Blend slowly to desired consistence of a granular puree

Add to the last batch

2 tablespoons of tomato paste

2 tablespoons of wine vinegar

tablespoon of agave syrup

1 quarter teaspoon of paprika

teaspoon of hot sauce

Combine and mix well

 

Mature the soup

Place in a covered container and refrigerate for at least 8 hours before serving.

 

Serve

Garnish served soup with chunky vegetables earlier set aside

Serve with crisp bread

Workplace

Ready to peel the tomatoes

 

Cooling after short blanching

The cracked tomato skin facilitates stripping it off in large pieces

 

Removing the hard stem

 

Coarsly chopped tomatoes

 

Coarsely chopping red onion

 

Coarsely chopping the peeled cucumber

 

Coarsely chopping the red bell peppers

 

Coarsely chopping celery stalk

 

Minzing garlic colves

 

Ready for the soup preparation

 

Blending a batch of chopped vegetables

Prepared

 

Klaus

 

What a great way of enjoying a surplus of fresh ripe garden vegetables!

Served on a cool porch

 

Klaus

 

This soup really beats the summer heat especially because I love ripe tomatoes!

Working on those tomatoes

Served

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