Whether you are looking to adopt a nutrient-dense, plant-based diet or are just trying to find healthier alternatives to some of your favorite dishes, we have great recipes on our site to suit your tastes! Some of our recipes can look a little intimidating, though. That’s why we created a weekly segment called RecipEASY — to make healthy eating easier. We (Kate and Kayla) make a recipe from our site and break it down to give you helpful tips and modifications. Since neither of us are professional chefs, we are always looking for ways to simplify healthy recipes!
This week we made…
One of our coworkers requested that we make our gazpacho soup recipe, so we decided to try it out for you guys! Gazpacho is served cold, which made it a great option to take to our company’s summer picnic.
Our shopping list included cucumber, red pepper, tomatoes, jalapeno, roasted red peppers, cilantro, vegetable juice, salsa, red wine vinegar, lemon juice, and no-salt seasoning. Find the full measurements here.
This was a really easy soup to make. We chopped the cucumber, red pepper, tomatoes, jalapeno, and cilantro, then threw all of the ingredients (except for the jalapeno and a few cucumber slices) into the blender. As the instructions said, we blended until there were no huge chunks, but not until it was pureed. It came out looking very similar to salsa.
The recipe says to let the soup chill for 2 hours for flavors to blend, but we only were able to let it cool for an hour before the picnic. Our vegetable juice was already cold, which helped the soup chill faster.
We topped the soup with jalapenos, cucumber, and extra cilantro for presentation. Our coworkers who tried the gazpacho at the picnic enjoyed it! Some people thought it was actually salsa, but it still tasted great. One woman used the gazpacho to add a nice flavor to her chicken.
I was skeptical of cold soup at first, but this gazpacho definitely had great flavor! Try it for yourself and let us know what you think.