A cold soup even MY guy will eat!
Fresh, ripe tomatoes, cucumbers, scallions, garlic, green pepper, and fresh parsley are the staples of gazpacho. There is nothing that replaces a beautiful summer tomato, but if you can find some wonderful tomatoes out of season, (I love Campari,) it’s like making summer in a bowl. I’m not super familiar with the new WW point system, but it would seem to me it’s a ZERO point soup. (Correct me if I’m wrong, peeps!)
The basis of this recipe comes to you from the Moosewood Cookbook, by Mollie Katzen. (Link to this book, here.) I’ve tweaked it over the years to satisfy my garlic-lovin’ soul, but I’ll post the original here:
The key, I believe, is to puree about half the ingredients in the Cuisinart, while leaving the other half chunky. I usually make 4 times this original batch and we enjoy it all week long. I use low-sodium V-8 or tomato juice for the base, and I leave out the honey & vinegar, and triple the garlic. Adjust the recipe so it makes sense for you. I never measure; I just eyeball the ingredients and mix. The specific recipe I use is at the top of this post.
We always spice it up with Cooper’s Small Batch Hot Sauce. We stumbled on these great sauces on the internet while searching for a hot sauce with low-sodium. Wow! Fantastic! They come in three different heats and 6 different varieties. They can be found at www.cooperssmallbatch.com. You have to order these if you are watching your sodium intake!
Make your own croutons for this soup by using a loaf of whole grain bread. Cut the bread into cubes, lay the cubes flat on a sheet pan, sprinkle some granulated garlic over the top, and pop the sheet pan into the oven at 275º for an hour. Let the croutons cool on the counter before storing them in a sealed container for up to 2 weeks.
- TWO large bowls, and a food processor
- 4 cups fresh, chopped tomatoes
- 4 cups cucumber, peeled and chopped
- 4 cups green bell pepper, chopped
- 2 cups yellow onion, chopped
- 1 cup scallions, sliced
- 1 cup curly parsley, finely chopped
- 1 tsp lemon zest
- 1 tsp lime zest
- 2 Tbsp lemon juice
- 2 Tbsp lime juice
- 4 cups low-sodium V-8 vegetable juice
- ground black pepper, to taste.
- Note: Everything in this recipe is divided (approximately) into two different bowls EXCEPT for the V-8 juice.
- Chop tomatoes, bell peppers, cucumbers and onions. Slice scallions. Add half of each veggie to bowl A & bowl B.
- Zest and juice lemon and lime. Add half to each to bowl A & B. Mix well.
- Pour ALL the vegetable juice into bowl A. Stir well.
- Contents of bowl A now goes into a food processor, using the standard “s” blade. Do this in batches. Scoop the contents out of bowl A with a 1-cup measuring scoop or a coffee mug, including some juice with each scoop. Fill food processor no more than 1/2 full. Pulse for about 15-20 seconds, until mixture has an even consistency. Pour the pulsed veggies into bowl B, and repeat with the rest of bowl A.
- Mix everything in bowl B well, and pour into mason jars. Refrigerate for up to 5 days.