My kitchen counter is covered with bright red, green and yellow tomatoes so I needed to find something to make that would use a lot. The result is Gazpacho Soup.
It is very low in calories; this bowl had only 42 and less than 1% fat. I included a Lavash Bread roll up using some of the leftover Chicken Fajitas I made for Tony's birthday lunch from yesterday.
My version of Gazpacho Soup
64 oz. Low Sodium Chicken Broth (Pacific Foods )
18 oz fresh from the garden Red Tomatoes, diced
10 oz fresh from the garden Yellow Tomatoes, diced
4 oz each of Sweet Red Pepper, Sweet Yellow Pepper, Cucumber with skin and White or Sweet Onion, diced
1 oz of Spring Onion or Scallions, sliced thin
4 to 6 Garlic Cloves, minced
2 Tbsp. Balsamic or Red Wine Vinegar
1/2 tsp. Sea Salt
2 tsp. ground Cumin
1/2 to 1 tsp. ground Chili Powder (I used Ancho )
1/8 cup Parsley, Cilantro and Basil, minced
Dash of Hot Sauce (I used Cholula )
Mix all ingredient together in a 4 quart bowl. Adjust seasoning to your liking and refrigerate overnight for best flavor. I sometimes add more seasoning after this. Serve cold garnished with an herb sprig and diced avocado if you like.
Hint: if you toast the ground Cumin and ground Ancho chili powder in a small skillet for a minute or two it will add a nice rich flavor to the soup.