Spicy Summer Chilled Gazpacho Soup

Jul 30

Written By Judy Doherty, MPS, PCII

Spicy Gazpachohttps://vimeo.com/835232880?share=copy2023-06-01

Spicy Cold Gazpacho Soup

Yield 4

Author Judy Doherty

Prep time

10 Min

Cook time

20 Min

Total time

30 Min

This spicy cold soup is so refreshing in summer. Serve for lunch or dinner. Round it out with bread and a tossed salad or quinoa and tossed salad.

Ingredients

5 large tomatoes, cut in quarters
2 zucchini, cut into cubes
2 cloves garlic
1 onion, cut into quarters
1 jalapeño pepper, stem and seeds removed
1 tablespoon of olive oil
3 cups low-sodium vegetable broth
1 tablespoon olive oil
3 tablespoons red wine vinegar
1/2 teaspoon ground black pepper
pinch sea salt

Garnishes

1 English cucumber, diced
1 avocado diced
12 cilantro leaves

Instructions

Place all of the soup ingredients in a large cast iron skillet or on a sheet tray. Sprinkle with 1 tablespoon of oil. Broil for 10 minutes, then turn the oven down to 400 degrees and bake 10 minutes more. The veggies should be brown and tender.
Remove from the oven and place in a large food processor or blender in small amounts with broth, salt, pepper, red wine vinegar, and oil. Pulse until chopped small. Remove all from the blender and place in a large mixing bowl. Refrigerate until chilled for a couple of hours or overnight.
Serve topped with the garnishes.

Nutrition Facts

Calories

240.79

Fat

15.33 g

Sat. Fat

2.21 g

Carbs

24.87 g

Fiber

9.04 g

Net carbs

15.83 g

Sugar

12.14 g

Protein

6.04 g

Sodium

39.24 mg

Cholesterol

0 mg

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.