Our Lady of Weight Loss and I were thumbing through old recipes, looking for inspiration, when she remembered that I used to whip up huge batches of Gazpacho during my early weight loss days. Without a doubt, these recipes helped me to permanently remove over 50 pounds.
Whether you are grilling this coming July 4th / Independence Day weekend or not, make Gazpacho apart of your weekend plans. You know, so that you have something on hand that you can fill up on – that makes you all happy – that helps you to stay aligned with your goals.
Gazpacho is a cold, healthy, absolutely delightful, delicious and guilt-free Spanish soup that is popular in the summer months. It’s loaded with antioxidant rich foods that help burn fat!
Where is all began …
Its origins are from ancient Andalusia. At that time, Gazpacho was basically a mixture of stale bread, olive oil, garlic, salt and vinegar – a kind of cold bread soup.
Happy accident …
Tomatoes and bell peppers weren’t added until Christopher Columbus serendipitously stumbled upon these veggies, when he discovered America in 1492. He brought these brightly colored foods back to Europe with him, whereupon they were summarily tossed into cold salads. As Emeril would say, “Bam!”
Join with me as I whip up big batches of these fat-burning cold and refreshing summer soups!
Red Gazpacho
Ingredients: 15 oz. can diced tomatoes, in juice * 1/4 cup low-fat vegetable broth organic * 3 med. tomatoes, peeled, seeded & chopped * juice from fresh lemon * 2 cloves garlic, diced * pepper to taste * hot sauce to taste * 1 med. cucumber, peeled and finely chopped * 1 med. yellow bell pepper, finely chopped * 1/3 c. minced green onions *
Instructions: Combine first 7 ingredients in container of electric blender; process till smooth. Combine tomato mixture, chopped cucumber, yellow bell pepper, and green onions; chill thoroughly. To serve, ladle soup into chilled bowls.
White Gazpacho
Ingredients: 3 medium cucumbers, peeled, seeded and chopped * 6 cloves garlic, minced * 2 cups (16 oz.) sour cream (reduced fat) * 1 cup (8 oz.) low-fat yogurt * 1 cup (8 ozs.) low-fat vegetable broth, organic* salt and pepper to taste* a splash of Tabasco sauce * garnish with slivered almonds and seedless green grapes, halved!
Instructions: Toss all ingredients (except for almonds and grapes) into your food processor or blender. * You might want to do this in batches. * Pour batches into bowl and refrigerate overnight. * Remember to garnish w. almonds and grapes!
More Summer Recipes:
In Need of Comfort Food?
Summer Time Healthy Recipes from the Our Lady of Weight Loss Kitchen
Grill It! Eat more, weigh less!
Spread the word … NOT the icing,
Janice
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