Spanish Gazpacho with a Twist
This soup will inspire your creativity. Spices are all up to your taste buds. During summer months, I could eat this soup daily; it’s simple to make, yet so deliciously satisfying and healthy.
4 Roma tomatoes, cut in quarters, seeds removed
1 small yellow bell pepper, broken in pieces
1 small sweet red pepper, broken in pieces
1 large English cucumber, cut in chunks
1/8 cup shallots, cut in pieces
2 Fuji apples, cut into chunks, seeds removed
2 tablespoons good-quality extra-virgin olive oil
1–2 cloves garlic, crushed
1–2 dates or a small handful of raisins
1/2 bunch mint leaves
Juice from ½ lime
Himalayan salt to taste
Freshly milled pepper to taste
Cold water as needed to reach desired consistency – start with 1¼ cups
Garnish with chopped scallions, thinly sliced
radishes, and avocado
Use a blender or food processor and chop all to desired texture. I like mine just a little chunky but well incorporated. If you prefer a thinner texture, add a little water or blend for a longer time. Mixture is best if chilled before serving. When ready to serve, place in bowls and garnish with scallions and avocado.
TIP: Spice it up with chili flakes, jalapeno, or chili oil.