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Refreshing Gazpacho Basil Soup

5 years ago
Kirstin Nussgruber

There is nothing better on a hot summer’s day than ice-cold, refreshing Gazpacho soup!

What I love about this super simple recipe is that no cooking is required. All you need is a blender, ingredients, and that’s it!

TIP: if you have access to a farmer’s market, or a local CSA (Community Shared Agriculture) farm, you will be blessed with a much wider variety of fresh produce than you would typically find in a supermarket. For the soup in the accompanying image I used deep purple basil leaves (just think of all those wonderful cancer-fighting phytonutrients this bright color delivers!), and a mix of red and orange/yellow tomatoes.

The anti-cancer fighting lycopene in tomatoes becomes more readily available to the body if tomatoes are cooked. I submerged mine in boiling water for the length of time it takes for the skin to start peeling away from the cross I marked on top of each tomato with a sharp knife, depending on the size of the tomato anywhere from 4-8 minutes. I really don’t know if that is enough “cooking” to satisfy that additional benefit, more likely not, but I simply do not want to miss out on all the rich nutrients farm fresh tomatoes (skinless) have to offer! And this delectable soup…

Enjoy!

Refreshing Gazpacho Soup
 
Save Print
Prep time
30 mins
Total time
30 mins
 
Author: Eat Holistic LLC
Recipe type: Soup
Serves: 4-6
Ingredients
  • 10 medium-sized tomatoes
  • 3 cucumbers, peeled, de-seeded and chopped
  • 1 medium red or white onion
  • 3 garlic cloves, chopped
  • ½ cup basil leaves
  • ¼ cup extra-virgin olive oil
  • ½ freshly squeezed lemon
  • 1 tablespoon maple syrup
  • 1 teaspoon Himalayan sea salt
  • 10 swirls with the black pepper mill
  • ½ teaspoon cumin
  • ¼ teaspoon coriander
  • OPTIONAL: 2-3 shakes Adobo seasoning blend (Frontier brand)
  • OPTIONAL: 1 tablespoon coconut aminoes liquid seasoning
Instructions
  1. Best if you de-skin the tomatoes for better digestibility. Score an x over the top of each tomato, place in a bowl and pour boiling water over them. Covering completely. Wait up to 5 minutes, remove with slotted spoon, allow to cool for a few minutes, then easily peel off the skin and discard. Chop into cubes.
  2. Peel the cucumbers, de-seed with a small paring knife and spoon, and chop into small cubes.
  3. Place all ingredients in a large bowl and combine well.
  4. In batches, puree ingredients in a high-powered blender until smooth. You may need to add water or vegetable stock (home-made stock is awesome here!). Collect the liquid soup in another large bowl, adjust the spices if necessary, may need more salt.
  5. Store in refrigerator and serve cold.
3.5.3251
 

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