Gazpacho is a traditional chilled Spanish soup but can be heated in the winter and served chilled during warmer weather. In addition to tasting delicious, it’s a good way to hydrate the body with fluid and nutrients. Using beautiful ripe tomatoes (organically-grown are the best) will give your soup luscious color and flavor.
Question: I love soup on a chilly day, but I’d like to try something new that I can make for myself that’s also impressive enough to prepare for guests. Any ideas?
Answer: Soup is indeed a supreme comfort food and is a very versatile food. It can be served as a first course or entrée. Following is a soup recipe that should please your palate and those of your friends.
What also makes this recipe so delicious is cilantro also called Chinese parsley and coriander. It has an aroma that gives away its relation to fennel and anise. It’s a good source of vitamin A, with more than 270 IUs per quarter cup. It also offers fiber, calcium, iron, magnesium, phosphorus, potassium, copper, manganese, zinc, and vitamins C, E, K, and B. This herb is used as a digestive aid, especially for gas and colic, and it has strong antioxidant power. Chew on some to remove “garlic breath.”
8 Roma tomatoes
1 green pepper
4 stalks of celery, with leaves
3 garlic cloves, peeled
4 tablespoons extra-virgin olive oil
2 tablespoons chopped cilantro
1 tablespoon lemon juice
1 teaspoon thyme
1/4 teaspoon cayenne pepper
Sea salt and pepper to taste
Put all ingredients except salt and pepper into a food processor and blend until smooth. Add salt and pepper to taste, and serve warm or chilled with a little cilantro garnish. This soup is great the next day too…if you have any leftovers, that is! Makes about 5 cups.