Aug 27, 2014
Andalusian Gazpacho Soup ~ Vegan, Raw and Gluten-free!
Summer is winding down. School buses parade by our little farm house each day, fetching the country kids from up the mountain, and back again to take them home. Crickets chirp all day long and evening drenches us in a chorus of cicadas. My cucumber plants are finally saying good bye. Thank you cucumber plants! You were so productive this year. And I now have a horde of tomatoes to be thankful for. Tomato sauce will be simmering on the stove later, but I also used some for this wonderfully fresh summer soup!
I admit it. Until I made this, I had never tried gazpacho soup. I have no idea why. It’s not like I’ve been living in a cave. I’ve had many and varied culinary experiences. But somehow, this one passed me by. Not any more! This will definitely be on my menu rotation in the summer months from now on. It’s light, cool, tasty, and has the big nutritional benefit of being raw. I was also amazed at how filling it is!
Gazpacho soup originated in the southern region of Spain called Andalusia. Traditionally, it is thickened with a slice of white bread… no thanks. Instead I used a bit of almond flour which worked perfectly, made it extra smooth and kept the recipe raw.
- 2 pounds ripe tomatoes
- 1 large green bell pepper, roughly chopped (or red bell pepper which would make the soup a little sweeter and give it a nicer color)
- 1 large cucumber, peeled and roughly chopped
- 1 small red onion, roughly chopped (about ½ cup)
- 2 cloves garlic
- 1 TBS balsamic vinegar
- 1 tsp tamari or other low sodium soy sauce (optional and to taste)*
- ½ cup blanched almond flour
- Place all ingredients into a blender and blend until smooth.
- Garnish with some fresh chopped onion, cucumber, peppers and/or tomato if desired.
Serves 4. Enjoy!