This refreshing gazpacho crosses the great generation divide—pleasing adults and kids alike. Grilling the vegetables imparts a smoky flavour and makes the soup scream summer. However, you can also make it using only raw vegetables. If you can, try preparing this recipe ahead of time, as the flavours of the soup only get better after resting for a day or two in the refrigerator. When serving cold summer soups, try chilling the bowls as well.
3 medium-sized tomatoes, quartered
1 medium-sized zucchini, quartered
1 red bell pepper, quartered
4 radishes, halved
2 tsp (10 mL) grapeseed or olive oil
1/2 cup (125 mL) orange juice
1/2 English cucumber, chopped
1 garlic clove, minced
2 green onions, thinly sliced
2 Tbsp (30 mL) red wine vinegar
2 Tbsp (30 mL) extra-virgin olive oil
2 tsp (10 mL) fresh oregano or thyme
1/2 tsp (2 mL) sea salt
1/2 tsp (2 mL) smoked paprika (optional)
1/4 tsp (1 mL) black pepper
2 oz (55 g) feta cheese, diced
Microgreens, for garnish (optional)
Preheat grill to medium heat.
In large bowl, toss tomatoes, zucchini, red bell pepper, and radishes with oil. Grill vegetables, flipping them at least once during grilling, until they begin to develop char marks. The vegetables will grill at different speeds so remove them from the heat as needed. Let vegetables cool.
Add cooled grilled vegetables along with orange juice, cucumber, garlic, green onion, red wine vinegar, olive oil, oregano or thyme, salt, smoked paprika (if using), and black pepper to food processor or large blender container, and blend until just slightly chunky. Make sure there is some texture left in the soup. Chill soup for at least 2 hours in refrigerator before serving.
To serve, place gazpacho in bowls and top with feta cheese and microgreens, if using.
Each serving contains: 97 calories; 3 g protein; 6 g total fat (2 g sat. fat, 0 g trans fat); 9 g total carbohydrates (6 g sugars, 2 g fibre); 308 mg sodium
source: “You Say Tomato“, alive #370, August 2013