There are many tomato-based soups around the world, and among them, Gazpacho is one of my favorites. This cold soup is a classic of Spanish cuisine and originated in the southern region of Andalusia. It’s especially good in summer because it’s refreshing and cool. I recently got some Maca powder in Peru, so I add this superfood to my special Gazpacho recipe. I believe this spicy soup with Maca helps prevent or improve summer lethargy.
INGREDIENTS
4 ripe tomatoes
1 fresh cucumber
1 to 2 stalks celery
1 yellow pepper
1 clove garlic
2 tbsp olive oil, plus more for serving
1-3 tsp Maca powder
2 tbsp sherry vinegar, plus more for serving
Basil or parsley to garnish
Freshly ground black pepper
DIRECTIONS
- Put tomatoes, cucumber, celery, yellow pepper, garlic and maca powder in a blender. Blend in a high powered blend until smooth.
- Slowly drizzling olive oil and vinegar into blender and blend till the mixture turn bright orange, and become smooth. Olive oil will help to become creamy, so if the texture is watery, add more.
- Strain soup through a fine mesh strainer into a large bowl. Season to taste with salt.
- If you have a time, chill the soup until very cold, at least 6 hours or overnight.
- Drizzling each bowl with olive oil, a few sprinkles of sherry vinegar, extra cracked black pepper, and serve garnished with basil or parsley.
Gazpacho can be stored in an airtight container in the refrigerator for up to 3 days.
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