Gazpacho

This recipe is for a quick and healthy summer soup that is both gluten-free and vegan, with the option to omit honey for a fully vegan version. It is a refreshing dish that can be enjoyed raw, making it perfect for those hot summer days. The soup offers a great opportunity to incorporate fermented vegetables, herbs, or garlic, adding depth of flavor and nutritional benefits. You can get creative with the pickled vegetables you include, using whatever you have on hand, such as summer squash or okra. For an extra kick of spiciness, a touch of Pepper Paste can be stirred in. The soup can be enjoyed either chunky or smooth, depending on your preference. Now, let’s move on to the ingredients and instructions.

Serves 6

INGREDIENTS:

• 4 cups tomato juice
• 1–2 cups diced fresh tomatoes
• 2 scallions, thinly sliced
• 2 tablespoons olive oil
• 1 teaspoon honey (omit for vegan version)
• 1½ cups diced Edgy Veggies, or a combination of pickled vegetables
• 3 tablespoons Sweet Pepper Salsa
• Salt and freshly ground black pepper
• ¼ teaspoon ground cumin
• ¼ teaspoon ground cayenne

INSTRUCTIONS:

1. Combine the tomato juice, tomatoes, scallions, olive oil, and honey (if using) in a large bowl.
2. Stir in the diced Edgy Veggies or a combination of pickled vegetables.
3. Add the Sweet Pepper Salsa and mix well.
4. Season with salt, freshly ground black pepper, ground cumin, and ground cayenne. Adjust the seasonings according to your taste.
5. Chill the soup in the refrigerator for at least 1 hour to allow the flavors to meld together.
6. Once chilled, serve the soup with crusty bread for a light lunch or alongside a Sauerkraut Frittata as part of a brunch menu.

TIPS:

• To make the soup more visually appealing, consider garnishing it with some fresh herbs, such as basil or cilantro, before serving.
• If you prefer a smoother soup consistency, you can use an immersion blender or regular blender to purée the ingredients after chilling.
• Experiment with different combinations of pickled vegetables to find your favorite flavor profile. You can use a mix of commercially available pickled vegetables or make your own at home.
• Adjust the level of spiciness by adding more or less ground cayenne according to your preference. Remember to taste and adjust the seasoning before chilling.
• For a tangy twist, you can add a squeeze of lemon or lime juice to the soup just before serving.
• Consider serving the soup in chilled bowls or glasses for an extra refreshing experience on hot summer days.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. The flavors may intensify as it sits, making it even more delicious the next day.
• Feel free to customize the toppings based on your preferences. Some options include a drizzle of olive oil, a dollop of vegan sour cream, or a sprinkle of crunchy croutons.
• Don’t limit yourself to just enjoying this soup during summer! It can be a light and healthy option year-round, and you can adapt it by using canned tomatoes instead of fresh when tomatoes are out of season.