Wednesday, July 30, 2014

Garden Gazpacho

Gazpacho tastes like summer, and "Garden Gazpacho" (page 179) is full of ingredients that might come out of your very own backyard garden -  fresh plum tomatoes, red onion, cucumber, red bell pepper, green onions, celery. This light tomato-based soup, served cold, is the perfect starter to a summer meal. The base of the soup is blended vegetables, with enough chopped (unblended) vegetables to keep it interesting, and with as much zing as you want, depending on the type of tomato juice you use and how much Tabasco you add. I especially liked the garnish of fresh parsley and kalamata olives! For some reason the recipe calls for adding two tablespoons of olive oil to the soup, but I left this completely out and didn't feel anything was missing.
Keeping it "McDougall Friendly" checklist:

ΓΌ     Omit the olive oil, no substitutions needed.


  1. Yum, that looks good, especially the garnish! Gazpacho happens to be on the menu this week and I may use that idea for the garnish.

    1. Hi Danielle! Yes, I also really enjoyed that garnish, it was a nice touch.