Gazpacho~2 ways!

Back from vacation and better than ever! Yes, you have to rejuvenate that mind and body every once in awhile, and hoping you're doing the same this beautiful summer! And with keeping with our B-Fit4U theme of taking care of yourself, let's start the week out strong with a good for you recipe that's slimming, filling and oh so delicious!! GAZPACHO~2 ways!

 

Peach Gazpacho
 (courtesy of M. Stewart)

• 1/2 to 3/4 cup water
• 6 ripe peaches (about 2 1/2 pounds), peeled, halved, pitted, and cut into chunks
• 1/2 medium cucumber, peeled, seeded, and cut into chunks
• 1 small garlic clove, minced
• 1 tablespoon champagne vinegar, plus more to taste
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• Coarse salt and freshly ground pepper
• 2 tablespoons coarsely chopped fresh flat-leaf parsley or cilantro
• Garnish: finely chopped red bell pepper and Hass avocado

Directions

1. Pulse 1/2 cup water, the peaches, cucumber, garlic, vinegar, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor until coarsely pureed. Thin with more water if desired. Refrigerate for at least 2 hours.
2. Season with vinegar, salt, and pepper. Stir in herbs. Garnish with bell pepper and avocado. Drizzle with oil, and sprinkle with salt.

**Gazpacho (without herbs) can be refrigerated overnight.

 

Traditional Tomato Gazpacho

(courtesy of Spanish recipes.com)

 

Ingredients

• 10 oz of bread
• 21 oz. of tomato
• 2 cloves of garlic
• 2 onions
• 2 red and green peppers
• 1 cucumber (optional)
• 7 tablespoons of oil
• 2 tablespoons of vinegar
• 1 1/2 tablespoon of water
• Cumin (optional)

Preparation

In a big mortar mash the cumin, the garlic and the soaked bread, in a plastic bowl mix the chopped onion, the chopped tomato, the oil, the vinegar, the salt and the contents of the mortar, mash it with the mixer and add very cold water to mix everything. Add salt and strain it. Keep it in the fridge until served.

Serve with the tomato, the cucumber, the pepper and the toasted bread cut to dices.