Gazpacho: So Much Love For Summer


By Esther Boateng 

If your summer went off with a bang and you feel like you’ve overindulged recently, this Spanish recipe will be a welcome treat for your gut. Gazpacho is a refreshing vegetable based summer soup made with tomatoes, cucumber, celery, and peppers, with a splash of seasoning. You can enjoy it as a cold soup or refreshing beverage.

If you want to turn this into a more substantial meal, why not add some protein, such as a hard-boiled egg? Alternatively, you can sip your Gazpacho and enjoy it as a light appetizer with some basil or a slice of lemon.

If you like your food spicy and well seasoned, add an extra pinch of Dr. Cowan's Garden Pepper Salt and as much garlic as your gut can handle. A bowl of vegetables can be quite bland and boring, so don’t be afraid to go all out with your seasoning. This recipe can be stored in the fridge for a couple of days or so, and enjoyed as is.



  • Customer Support

    Hello Alicia, Thank you for the comment. Gazpacho must be on everyone’s mind. I made two ginormous batches in the last couple of weeks. I will definitely try and add the bread next time (I make sourdough also). So, thanks for the tip. Warmly, Terri Customer Support Dr. Cowan’s Garden

  • Alicia Obnamia

    I lived in Spain for about a half a year back in college, and when I learned to make Gazpacho from a friend’s mother, one of the most important ingredients (according to her) was a piece or two of day old bread, soaked briefly in some water to soften it up, and then blended into the mixture. She would just use the common table bread available at any supermarket over there, but I would use homemade sourdough bread myself, in keeping with a healthier diet. Anyway, something to consider. It really does add another element to the delicious dish. Oh yeah, she liked to add a dash of smoked paprika as well :-)

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