This week's meal plan features Spanish Gazpacho!
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.
2. Put in the refrigerator for a few hours to chill and let the flavors mingle. Serve chilled with crusty bread.