Chunky Iced Gazpacho

This delicious soup is perfect for serving in shot glasses at a garden party. It’s also a winner for those warm days spent outdoors. Pack it into individual Mason jars and partially freeze, then tuck them into your picnic basket.

2 cups (500 mL) seeded and finely diced Campari tomatoes 
1/2 cup (125 mL) finely diced yellow pepper
1 cup (250 mL) finely diced, unpeeled English cucumber
1/2 cup (125 mL) finely chopped red onion
1 cup (250 mL) low-sodium vegetable stock 
1/4 cup (60 mL) extra-virgin olive oil
Juice of 1/2 lemon
2 Tbsp (30 mL) aged balsamic vinegar
1/4 cup (60 mL) minced Italian parsley
1 Tbsp (15 mL) minced fresh oregano
2 Tbsp (30 mL) Worcestershire sauce
Freshly ground black pepper
2 large garlic cloves, mashed
Sea salt 
5 1/4 cups (1.3 L) tomato juice
Tabasco sauce, to taste

Combine diced vegetables in large bowl or container with tight-fitting lid large enough to hold 12 cups (3 L).

Add vegetable stock, oil, lemon juice, vinegar, parsley, oregano, and Worcestershire sauce. Gently stir to blend, and add coarsely ground black pepper to taste. Set aside.

Place garlic in small bowl and sprinkle with a little coarse sea salt. Mash with fork until pasty.

Stir tomato juice and garlic into vegetable mixture. Add Tabasco sauce to taste. Cover and refrigerate for at least 4 hours for flavours to blend. Gazpacho flavours heighten when refrigerated overnight.

Serves 8.

Each serving contains: 112 calories; 2 g protein; 7 g total fat; (1 g sat. fat, 0 g trans fat); 13 g total carbohydrates (8 g sugars, 3 g fibre); 500 mg sodium

Fit tip!

Tomato juice is a top choice for speeding up muscle repair after exercise, as it’s chock full of antioxidants such as lycopene. For a post-workout pick-me-up that’s more filling, enjoy tomato juice in a cool soup such as this Chunky Iced Gazpacho.

source: "Cool Summer Soups", alive #382, August 2014