roasted tomato gazpacho is a cool soup for summer.
it’s too hot to cook, an easy way to cool off is to sip
some vegetables. And gazpacho, a chilled summertime soup, is
just the ticket on a hot day.
soup can be mighty good for you, too. You’ll get a dose of
lycopene, an antioxidant known for its health benefits, from
the tomatoes. Fiber is an added boost as are the vitamins
from other vegetables, which count as at least one (or more)
serving of vegetables.
also a filling and satisfying soup.
gazpacho recipes are tomato-based (but you can make it with
fruit). You can use fresh tomatoes, canned tomatoes or you
can roast tomatoes for a deeper flavor. Using cooked
tomatoes ups the lycopene.
recipe is adapted from one in the August 2013 issue of
Eating Well magazine.
calls for a blend of low-sodium vegetable juice and diced
tomatoes. If you use a good amount of regular tomato or
vegetable juice, you can count on adding higher sodium. I
prefer the low- or reduced-sodium juices so I can control
the salt and other seasonings.
brands, including store brands, have reduced the sodium by
as much as 70 percent.
this recipe, I used a mix of low-sodium juice, canned
tomatoes and a bit of freshly diced tomatoes.
serving is a filling 1½ cups.
classic versions of gazpacho call for soaking day-old bread
in water, then squeezing out the liquid and blending the
bread with the other ingredients.
is what makes gazpacho into a meal rather than just a
sip," writes Anya von Bremzen in "The New Spanish
Table" (Workman, $22.95).
this recipe is perfectly fine without the bread. It depends
on the texture you want. I like the soup to have a bit of
body and thickness — not thin like a broth — so I used
bread. But I also like to serve a few slices of crusty
baguette on the side. Serving this gazpacho with chunky bits
of lobster is purely optional.
TOMATO GAZPACHO WITH LOBSTER
6 (as main dish-more as an appetizer) / Preparation time: 20
time: 20 minutes (plus chilling time)
cubed day-old bread, optional
low-sodium vegetable juice (regular or spicy)
(14.5 ounces) diced fire-roasted tomatoes with garlic
pepper (red, orange or yellow), diced
medium diced fennel bulb plus fennel fronds for garnish
cup finely diced red onion
tablespoons red-wine vinegar
tablespoons olive oil
teaspoon reduced-sodium Old Bay seasoning, plus more for
garnishing glasses (or use celery salt for glasses)
teaspoon freshly ground pepper
2 cups chopped cooked lobster (optional)
avocado, halved, pitted, diced
using the bread, in a medium bowl soak the bread cubes in
cold water for 5 to 10 minutes. Drain and squeeze out excess
large bowl combine the bread, vegetable juice, fire-roasted
tomatoes with their juice, bell pepper, fennel, tomato,
onion, vinegar, oil, Old Bay, pepper, salt and sugar in a
large bowl. Cover and refrigerate until well-chilled, at
least 2 hours.
serving glasses using a lime wedge. Sprinkle some Old Bay
(or use celery salt) on dish. Dip the rim of the glasses in
the seasoning. Spoon desired amount of gazpacho into the
glass. Top each with a few tablespoons of diced lobster and
avocado. Garnish with fennel fronds and lime wedges.
from Eating Well magazine, August 2013.
by Susan M. Selasky for the Free Press Test Kitchen.
Analysis per 1½ cups without bread.
calories ( 44 percent from fat), 10 grams fat (1 gram sat.
fat), 18 grams carbohydrates, 11 grams protein, 477 mg
sodium, 26 mg cholesterol, 8 grams fiber.