When I stopped eating meat, I started eating a lot of soup. For me, it was a great way to get a filling meal with protein without taking in a lot of extra calories. Plus, you definitely don’t miss meat in soup! The only problem is that with the hottest days of summer finally upon us, there’s little motivation to sip on steaming soup.
Luckily, though, you can get your vegetarian soup fix even when it’s sweltering by making gazpacho. This chilled tomato soup is a perfect summer dish because tomatoes are in season (hit the farmers market for the tomatoes, as well as most of the ingredients). Here is a new recipe I like from Skinny in the City!
Ingredients:
- 3 medium ripe tomatoes, peeled and chopped (may substitute low-sodium canned stewed tomatoes if peeling is too cumbersome)
- 2 cups low sodium tomato juice
- 1 small purple onion, chopped
- 1 cucumber, peeled, seeded, and chopped
- 1 stalk celery, chopped
- 2 tablespoons finely chopped parsley
- 2 tablespoons chopped fresh basil
- 2 cloves garlic, minced
- 4 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 1 teaspoon cayenne pepper
Combine all the ingredients in a large bowl. Pour into a blender and blend until smooth. Transfer to a plastic container and seal; put in the refrigerator and allow to chill overnight. Serve cool.
This is a perfect recipe to serve with a cold pasta salad for a light, refreshing, meatless lunch!
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