COOL SUMMER SOUPS! Today I have the perfect blend of fresh veggies to make a cool and creamy Gazpacho! I am topping it with a habanera pineapple salsa!
Enjoy a beautiful blend of summer sweet Roma tomatoes, cucumber, sweet red bell peppers, and onions. Send it over the top with a spicy blend of Pineapple Salsa!
The Gazpacho will tastes even better the next day after all the wonderful flavors have had a chance to sit overnight. I like it super chilled so when I get ready to serve I place it in the freezer for 15 minutes along with the bowls or glass I will be serving it in!
SERVES 4 TO 6
3 thick slices sourdough bread, crusts removed, torn up
½ cup of water
12 medium ripe Roma tomatoes, skinned and seeded
1 cup red onion, peeled and cut into chunks
½ medium red bell pepper, seeded and cut into chunks
2 large cucumbers, peeled, seeded. Chop the first one into chunks to add to the soup. Chop the second cucumber into small bite-size pieces for the salsa. Cover and place in the refrigerator until you are ready to make the salsa!
3 tablespoons extra virgin olive oil
3 tablespoons sherry wine vinegar
2 tablespoons of rice wine vinegar
3 scallions coarsely chopped
2 teaspoons kosher salt and cracked black pepper
1 garlic clove, peeled and smashed opened
Place the torn-up sourdough bread into a small bowl and add water, soak for 5 minutes. Squeeze the bread to get the water out and place it in a blender.
Bring 2 quarts of water to a boil in a medium soup pot. Take a paring knife and lop off a tiny portion of the top of the tomato then cut an X on the sides of the tomato.
Place the tomatoes in the boiling water for 30 to 45 seconds. Remove with a slotted spoon and place it into a bowl of cool water. Repeat the process with the remaining 6 tomatoes. Remove the skins, discard. Place the tomatoes on a chopping board and slice them in half from top to bottom, not the middle. Remove seeds and discard them.
Place the skinned and seeded tomatoes in a blender with the sourdough bread, red onion, red bell peppers, 1 of the cucumbers, garlic clove, olive oil, sherry vinegar, rice vinegar, scallions, salt, and pepper, mix together well. Cover with plastic wrap and let sit at room temperature for two hours.
When ready to puree the vegetables find and remove the garlic clove, discard
Pour tomato mixture into a blender and process for 3 minutes until creamy smooth.
Correct seasoning adding more salt if necessary. Cover tightly with plastic wrap and put in the refrigerator for 3 to 4 hours to chill before serving.
To serve; ladle into bowls that have been chilled in the freezer for 30 minutes and garnish with 1 to 2 tablespoons of pineapple salsa and homemade croutons. (Recipes below)
Drizzle 1 teaspoon on each serving of soup with extra virgin olive oil. Add a pinch of finishing salt.
Serve with a lime wedge! Add a pinch of largely crystallized sea salt and red pepper chili flakes!
HABANERA PINEAPPLE SALSA
2 cups of fresh pineapple (diced small)
½ mango diced small
2 -scallions chopped fine
2- tablespoons fresh lemon juice
2- tablespoons fresh lime juice
2- tablespoons rice wine vinegar
1/2 teaspoon kosher salt and cracked black pepper
2-tablespoons finely chopped cilantro
1- tablespoon finely chopped Italian parsley
3- tablespoons extra virgin olive oil
1- Small Habanera chili pepper (really hot!!!) or 1 jalapeno chopped small
To make the cucumber mango salsa place all the prepared ingredients into a glass bowl, mix together, cover with plastic wrap and, place in the refrigerator for 2 hours.
Habanera chili peppers are one of the hottest peppers out there so if you are faint of heart or tongue you can substitute jalapeno peppers or eliminate the pepper altogether. But I have to say the little bit of heat and kick it gives to the Gazpacho is perfect and awakens all the flavors of the soup!
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