Monday, May 23, 2016

Meal Plan Monday: Spanish Gazpacho

This week's meal plan features Spanish Gazpacho!

After "Crazy Week" (Mother's Day, both our birthdays, and our anniversary) and all the celebrating, we are in desperate need of a detox.  Look out veggies, here we come!

Our meal plan for the week includes:

Now that summer weather has arrived, it's the perfect time for gazpacho, the quintessential cold Spanish soup!  I LOVE cold soups when the weather starts to get hot - especially now that I am very pregnant and in the Florida heat. :)  This recipe was given to me by my mother-in-law, who lived in Spain for a few years. 

Gazpacho only takes about 10 min to make with a good blender and it's a great make-ahead option, as it's best after it chills for a few hours. It's a perfect quick, no heat lunch option - plus, all the ingredients are fresh, raw veggies so you get lots of good nutrients.  By making it yourself instead of buying it canned or getting it at a restaurant, you can control the sodium content.  I usually make this recipe two batches at a time. 

  • 5 Tomatoes on the vine
  • 1 cup V8 
  • 1/2 Cucumber, peeled 
  • 1-2 Cloves of Garlic
  • 1/2 Yellow Onion, quartered
  • 1/2 Bell Pepper (any color), seeded
  • 1/8 c. Lemon Juice
  • 1/8 c. Olive Oil
  • Smoked Paprika and Dill (to taste - I'd start at around 1/8 tsp. paprika and 1/4 tsp. dill)
  • salt
  • 1 tsp. Red Wine Vinegar (optional)

  • Directions
1. Combine all ingredients into a blender and puree until it reaches the desired texture.  Make is as soupy or chunky as you like!

2. Put in the refrigerator for a few hours to chill and let the flavors mingle. Serve chilled with crusty bread. 

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