Ingredients
- 4 garlic cloves, minced
- 1 ½ cup cucumbers, peeled and diced
- 1 ½ red bell peppers, diced
- ½ cup red onion, diced
- 1 cup tomatoes, diced
- 1 cup canned unsweetened pineapple chunks in juice )keep juice, do not drain)
- 2 Tbsp red wine vinegar
- Pinch of Cayenne pepper (add more to taste if desired)
- 1 tsp ground cumin
- 1 ½ cup french bread, crusts removed, torn into chunks
- 3 cups tomato juice
- Salt and pepper to taste
- Lemon or lime slices for garnish
Gazpacho is a soup that originated in Spain and Portugal. It is made from tomatoes and other vegetables, blended and served cold. The addition of bread to the soup creates a thicker consistency. The bread can be omitted if you or your guests have gluten intolerance.
Most of the ingredients in this recipe are pureed together, but reserving some of the diced vegetables and adding them to the soup provides texture and visual appeal.
Adapted from a recipe from Moosewood Restaurant Low-Fat Favorites, this cool and refreshing recipe is sure to be a hit at a summer picnic or other gathering.
- In a blender, combine the garlic, ¾ cups of the cucumbers, ¾ cups of the diced bell peppers, red onions, ½ cup of the tomatoes, pineapple (with the juice), vinegar, Cayenne pepper, cumin, bread chunks, and tomato juice. Blend until smooth.
- Pour puree into a large bowl and add the remaining cucumbers, bell peppers, and tomatoes.
- Add salt and pepper to taste. Be generous with the Cayenne pepper for a spicier finish.
- Refrigerate the soup for 2 hours or until cold
- Garnish with lemon or lime slices.
