I am always searching for delicious, nutrition packed recipes that are simple to make. I like to do a little extra cooking over the weekend, then refrigerate the leftovers for the busy week. I never have a lot of spare time during the summer weeks, which makes snacking on unhealthy foods a lot more tempting if I don’t have something healthy and yummy that is ready to go. Gazpacho soup is something perfect to make a large batch of and serve over the course of the busy week. It is basically vegetables and spices and is easy to make. It also is a good recipe to make if you don’t know what to do with all the ripe vegetables in your fridge.
1 orange bell pepper
1 red bell pepper
1 cucumber, diced
1 small jalapeno
1 small onion, peeled and diced
3 Tbsp fresh chopped basil leaves
1/4 cup olive oil
2 teaspoons ground cumin
2 teaspoons ground black pepper
2 teaspoons chili powder
2 limes, juiced
1 tablespoon Worcestershire Sauce
2 cups tomato juice
Prep time: 30 minutes
Refrigeration time: 2 hours
Total Prep Time: 2 hours and 30 minute
Prepare vegetables, keeping out a little onion, pepper and tomato for garnish. Put all of the ingredients into food blender, mixing it all together in a large bowl and processing if you don’t have a processor large enough for everything. Refrigerate for two hours, garnish with the vegetables that you kept out, then serve cold. Can be refrigerated for later if desired.
This is a recipe that can be altered. I usually like to throw in the vegetables that I already have in my refrigerator, and create my own soup.