When to Eat Gazpacho
The History of Gazapacho
The Clean Cuisine Gazpacho Recipe
Entertaining with Gazpacho
Kitchen Favorites

When to Eat Gazpacho

As a perfect accoutrement to the Gluten Free Quiche with Spinach and Artichoke I made for Ask Erin‘s Bridal Luncheon, this Gazpacho Recipe with Parsley Pesto brings the perfect amount of tangy spice to any meal! Served chilled, Gazpacho is typically labeled a “summer” soup, but it can really be paired with any dish at any time of year as a flavorful, super-nutritional, and refreshing accompaniment. It can also stand alone as a delicious and filling lunch or first course!

The History of Gazapacho

Gazpacho originated in the southern Spanish region of Andalusia but was said to be a staple meal for Roman soldiers who carried the ingredients with them on their march. Originally made with blended stale bread, olive oil, and garlic, ancient Gazpacho was a bit different than the elegant tomato and vegetable soup we are used to today. Although, with some of the toppings suggested in many gazpacho recipes, it is clear that this versatile soup is still being influenced by its historical roots (see below the recipe for some “clean” toppings for your Gazpacho Recipe!).

The Clean Cuisine Gazpacho Recipe

Different from your run of the mill Gazpacho recipe, this Clean Cuisine version uses fresh tomatoes rather than processed tomato juice and has no added oil except for the pesto topping. Made with fresh raw vegetables and herbs, this chilled soup is loaded with disease-fighting and anti-aging phytonutrients to keep you looking good and healthy all throughout the year.

Entertaining with Gazpacho

This Gazpacho recipe is also a PERFECT meal (or side) to serve at a party. It can be made up to four days in advance and stored in a covered container in the fridge. This 2 Qt FridgeX Collapsible Silicone Food Storage Container from Xtrema is a perfect container for the amount of Gazpacho I like to make at one time. It is also a perfect soup to serve in a variety of different glasses. I used different-sized martini glasses and ice cream dishes for Erin’s Shower (seen here and photographed by Big Red Zeus Photography):

Photography by Kristen McAloon at Big Red Zeus Photography

For the shower, I used these 10-Oz Martini Glasses and vintage ice cream dishes that I bought on Amazon, but you can experiment with a number of different vessels from which to serve this elegant soup. Recently, I stumbled upon the idea of serving it in a vintage punch cup. And, I’ve even seen Gazpacho served in a tall shot glass at a wedding as a passed appetizer that can be delicately sipped like a cocktail…a far cry from the serving dishes that the Roman Soldiers must have used on the battlefield. 😉 Now….on to the recipe:

Kitchen Favorites

Gazpacho Recipe with Parsley Pesto

Print Recipe

Yield: 15 (YES! It serves 15—leftovers keep wonderfully!) 1x

Ingredients

For the Gazpacho:

2 shallots (coarsely chopped)
6 pints cherry tomatoes
5 stalks of celery
2 yellow bell peppers (coarsely chopped)
2 cucumbers (peeled, seeded and coarsely chopped)
1 cup chopped parsley
¼ cup raw apple cider vinegar (such as Bragg’s)
8 cloves garlic
2 tablespoons lime juice
4 teaspoons organic Worcestershire sauce (such as Annie’s Naturals) (look for a gluten free version if following a GF diet)
½ cup avocado
2 teaspoons hot sauce (such as Tabasco)
4 cups organic vegetable broth
6 pitted dates
3 teaspoons cumin
Sea salt (to taste)

For the Pesto:

½ cup organic extra virgin olive oil
1 cup chopped parsley
5 cloves garlic
1 tablespoon lemon juice
Sea salt (to taste)

Instructions

For the Gazpacho:

Place the shallots in a food processor and pulse several times to finely chop (note: take extra care not to over-process.) Transfer shallots to a large serving bowl.
Repeat step 1 with the cherry tomatoes, celery, yellow bell pepper and cucumbers, processing just one vegetable at a time. Transfer ingredients to the large serving bowl with the shallots.
Place the parsley, apple cider vinegar, garlic, lime juice, Worcestershire, avocado, hot sauce, vegetable broth, dates and cumin in a Vitamix and process until smooth and creamy. Pour liquid in with chopped vegetable mixture. Season with salt to taste. Refrigerate for at least 4 hours before serving. Serve super cold with parsley pesto (see recipe below) on top.

For the Pesto:

Place all ingredients in a mini food processor and process until smooth and creamy. Dollop over gazpacho just before serving.

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How to “Top” Gazpacho:

Without falling prey to the typical and sometimes not-so-healthy toppings of many Gazpacho recipes, I topped this one with my phytonutrient-rich pesto for an extra kick. If you wanted to leave out the pesto or add something else to this refreshing soup, here is a list of ingredients that are delicious and “Clean Cuisine-Approved”!

Avocados
Toasted Food For Life Sprouted Bread Croutons (just toast some sprouted bread in your toaster, drizzle with some Extra Virgin Olive Oil, dash it with salt, and cut into crouton-sized pieces)
Cashew Sour Cream
A slice of cucumber
A wedge of Red Pepper
A slice of pineapple

The list goes on, as you can top or make Gazpacho with just about anything (click HERE for our Veggie, Papaya, and Watermelon Gazpacho Recipe)…..leave us a comment below to tell us what you top your gazpacho with!