Gazpacho is a delicious #coldsoup made from raw, blended veggies. It originated in the southern regions of the Iberian peninsula and is a favorite in Spain and Portugal. This super simple, cool and refreshing version blends the flavor of tomatoes with herbs and spices, such as a smoked paprika, garlic, chives, and ginger.
This soup tastes better the next day, after the flavors to fully develop and come together. This recipe calls for letting it rest in a sealed container overnight in the refrigerator.
Prep time: 15 minutes + time to chill (overnight) Cook time: 10 minutes Serves: 4-6
1¼ lbs. yellow tomatoes, roughly chopped 2 large cloves garlic, peeled 1 large yellow bell pepper, seeded and roughly chopped 2 c. whole kernel corn (fresh or frozen) 1 T. honey 1t. fresh ginger, finely minced ½ t. smoked paprika Sea salt and black pepper, to taste 2/3 c. Greek yogurt + more for garnish 2 T. fresh chives, finely chopped
1. Working in batches, if necessary, add tomatoes, garlic, yellow pepper, and corn to a high-powered blender. Blend on high speed until smooth, approximately 1-2 minutes.
2. Transfer blended vegetables to a large high-sided skillet or pot set over medium heat. Stir in the honey, ginger, and smoked paprika. Season with salt and black pepper, to taste, and cook, stirring frequently, until heated through.
3. Remove from heat and cool completely before stirring in the Greek yogurt. Transfer to an airtight container to chill, preferably overnight.
4. Remove soup from refrigerator and transfer to individual serving bowls. Garnish each bowl with a dollop of Greek yogurt and fresh chives before serving. Enjoy!
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