As the temperatures reach 100 degrees, we start reaching for foods that will help cool us down.
Gazpacho is a cold soup that is a mixture of vegetables and seasonings. The origin of this soup is thought to be with ancient Romans that mashed together stale bread, olive oil and garlic, with a liquid-like water or vinegar. As this dish moved to the western parts of the Mediterranean, each culture, from the Moors to the Spaniards, adapted it to their own vegetables and seasonings. This soup is now mostly associated with tomatoes, which the Spaniards started using once this vegetable was brought back from the New World.
There are many versions of this type of soup, so the combinations are unlimited. A bariatric-friendly version can be made by pureeing 6 oz. of low-sodium V-8 juice (vegetable juice); 1/2 cup diced cucumber (peeled and seeded); 1/4 cup diced green pepper; 10 grams of protein from unflavored protein powder; 1 teaspoon olive oil; 1 teaspoon balsamic vinegar; 1 teaspoon cream; and 1 small clove of garlic, pressed or finely minced garlic or a pinch of garlic powder. You can season with a pinch of salt, a seasoning blend of your choice or a dash of Tabasco sauce. Let chill in the refrigerator for at least two hours and up to two days.
This makes two servings. Each serving provides 5 grams protein, 5 grams carbs, 2 grams fiber, 3 grams fat and a vegetable serving. This recipe is also an excellent source of potassium and vitamins A and C. It’s also rich in lycopene, which is an antioxidant that makes tomatoes red.
If you can’t see this as soup, think of it as a veggie smoothie. Enjoy!