‘Tis the season… of tomatoes, cucumbers and bell peppers!
‘Tis season of GAZPACHO!
Chilling, refreshing, hydrating and easy to make, GAZPACHO is the famous Spanish cold soup made from tomatoes, bell peppers and cucumbers ready in just 5 MINUTES!
I added a simple basil foam to turn this traditional and beloved recipe a witty aperitif or starter in a glass, perfect for summer outdoor dinners and pool parties!
Let’s call it GAZPACHO CAPPUCCINO!
Gazpacho was invented for hot and humid summer days, like the summer season in Italy, when simply the idea of baking something makes you want to drink a whole bottle of lemonade!
There are thousands, millions of gazpacho recipes on the web, I know, but I want to share this simple and tasty version with you because the basil foam gives a touch of freshness and lightness that is always a good idea!
Easy, quick and tasty, you’ll only need a blender or a hand blender to make a more liquid consistency or a food processor to get a slightly thicker creamy soup. In all cases, will only take 5 minutes of your time + the basil foam recipe that you can omit.
I recommend you to use organic ingredients from your garden or local market and as fresh as possible to enjoy all the properties they have to offer.
Many recipes include croutons that can be blended in the soup or added or as an accompaniment to transform the gazpacho in a richer dish. It depends on how you prefer to enjoy it: as an aperitif, appetizer, savory smoothie or as a first course.
Tomato is a fruit (the fruit of the tomato plant) low in calories (18kcal per 100g), is made for the 95% of water and it’s rich in minerals, (potassium and magnesium), vitamin C and vitamin B group. Tomato is therefore highly refreshing, hydrating and remineralizing, as well as flavorful and tasty.
It’s also the food with the highest content of Lycopene, a carotenoid responsible for the red color, very well known in cosmetics because it’ s a powerful antioxidant.
This feature makes it a key ingredient to fight skin aging, cellulite and cardiovascular disease.
Tomato calls for Gazpacho!
Check your fridge and if you have ripe tomatoes and do not want to use them to make a simple salad, get your blender, you know what to do!
The GAZPACHO with BASIL FOAM recipe is
quick & easy: ready in 5 minutes
hydrating, refreshing and low-calorie
rich in vitamin C, minerals and antioxidants
perfect in summer as a drink or cold soup
flavorful and slightly spicy
vegan, gluten free, dairy free and raw (if you skip the basil foam)
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GAZPACHO with BASIL FOAM
For the gazpacho
- 5.30 oz San Marzano tomatoes - chopped and core removed
- 1/2 cup cucumber - peeled, seeded and coarsely chopped
- 1/2 large red bell pepper - peeled, seeded and coarsely chopped
- 1 spring onion bulb
- 1 garlic clove - peeled
- 1 tbsp olive oil
- 1 tsp fresh lime juice
- 5 basil leaves
- 5 raspberries - optional
- salt to taste
- fresh chili peppers - optional, no seeds
For the basil foam
- 1 1/2 cup soy or almond milk
- 5-6 basil sprigs
- 1 garlic clove - peeled
- pinch of salt
- Place tomatoes, bell pepper, cucumber, spring onion, garlic clove, olive oil and fresh lime juice in a blender and blend until smooth. Add raspberries, basil leaves and salt to stat and process for one
- more minute until creamy.
- Strain and refrigerate until ready to serve.
Prepare basil foam
- Remove the leaves from the basil sprigs. Bring milk to a boil with basil stems and garlic clove.
- Remove from heat, add salt and let cool.
- Remove stems and garlic clove, pour milk into a glass and add the basil leaves. Angle the blade
- and whip with a hand blender to obtain a foam. Pour the foam onto the gazpacho and serve
- immediately with toasted bread or diced vegetables.
- Use the non-foamy remainder in pasta or in a smoothie.
Gazpacho recipe is RAW, simply omit the basil foam, wich is optional.
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