This summer has been scorching hot and at times, cold soups can keep you hydrated. The advantage of adding these cold soups to your diet is that it's low in calories and high in fibre, which can help you feel full faster.
The gazpacho cold soup is a vegetable-based uncooked blended soup that originated in the southern regions of the Iberian Peninsula and the trend spread to other areas. Gazpacho is widely consumed in Spain and Portugal, especially during the hot summers since it is cold and appetizing.
This raw recipe does not require any cooking, it is made entirely from veggies that have been marinated in a tangy vinaigrette before being blended.
It just takes thirty minutes to marinate the veggies. The acid and salt in the marinade breaks down the veggies’ cellulose structure. As a result, digestion and overall taste are improved. It’s like making ceviche where the fish is marinated in citrus before being consumed.
• Remove the husks from the corn and peel them.
• Remove the kernels from the cob and place them in a large mixing bowl. Then, using the back of your knife, milk the cob into the dish to remove any residual kernel pieces and liquid.
• Stir in the tomatoes, bell pepper, onion, olive oil, apple cider vinegar, salt, and pepper. Allow this mixture to settle for 30 minutes, uncovered and undisturbed.
• While the soup is cooling, prepare the salad by combining the cucumber, red onion, parsley, olive oil, lemon juice, salt, and pepper in a mixing bowl. Stir it well and keep aside.
• Then, in stages, mix the soup in a blender until smooth. Refrigerate the soup for 4 hours or until cold, after passing it through a fine mesh strainer.
• Pour the soup into cold bowls and top with some salad, a sprinkle of olive oil, and a pinch of black pepper and your chilled summer soup is ready!
This dish can be made with any sweet, ripe tomato. However, if you use red tomatoes, the resulting soup colour may change.