Fresh tomatoes, cucumbers, peppers, tomato juice, lime, hot sauce and parmesan cheese are all you need to make great tasting Gazpacho with Parmesan Crisps.
Give gazpacho extra zest by adding a little roasted garlic and Worcestershire sauce. If you’d like to make a vegan gazpacho, just leave out the Worcestershire, which contains anchovies. Use vegan cheese instead of parmesan or serve with vegan crackers.
Roasted garlic is easy to make yourself and adds flavor to everything from gazpacho to salad dressing. Place one or two heads of garlic, a little olive oil and kosher salt on a sheet of foil. Break unpeeled garlic into cloves and coat with oil and salt. Then fold up the foil and bake the garlic at 400 F until soft and fragrant, about 30 – 40 minutes. Let cool, then squeeze garlic out of the shell into a bowl. Mash and use as needed.
We like a chunky gazpacho, so we pulse as little as possible to achieve a chunky soup.
Drop parmesan on the baking sheet or use a small biscuit or cookie cutter for more uniform circles. Use a teaspoon for minis or a tablespoon for BIG crisps. Bake for 5-6 minutes at 400 F.
For a smaller amount, just cut the recipe below in half.
We like to keep a full pitcher in the refrigerator for a snack that’s low fat, low calorie and tastes great all week long.
Use Parmesan crisps for dippers or dig in with a spoon!Print
Eating vegetables has never been more delicious! A refreshing Spanish style cold soup with garden fresh tomatoes, cucumbers and peppers. Serve as an appetizer or instead of a salad with your favorite main dish.
- 2 1/2 cups tomato juice, such as V-8 (Spicy OK) (600 ml)
- 4 large tomatoes, chopped
- 1 English cucumber, peeled and chopped
- 1 red and 1 yellow bell pepper, seeds removed, chopped
- 2 large cloves roasted garlic, mashed
- Juice of 1 large lime (25 ml)
- 1 tablespoon Worcestershire sauce (15 ml)
- 1–2 teaspoons hot sauce, optional (5 –10 ml)
- Kosher salt and coarse ground pepper
- 6 oz grated parmesan cheese (170 gm)
- Using a blender or food processor, add in half of the tomato juice and all the chopped tomatoes. Pulse just a few times until partially chunky.
- Add cucumber, bell peppers, garlic, and all liquid ingredients. Blend or pulse briefly to reach desired consistency, either chunky or almost smooth.
- Taste and season with salt and pepper to your liking.
- Chill soup at least 30 minutes or up to a week. Flavor improves over time.
- Before serving, stir, taste again and adjust seasonings.
- To make parmesan crisps: Preheat oven to 400 F. Use two baking sheets lined with parchment or silicone mats. For big crisps, drop a tablespoon of cheese onto baking sheet and lightly press down with the back of a spoon. For small crisps, drop by teaspoon. For perfectly round crisps, drop cheese into biscuit cutter as shown in the blog photos. Repeat with remaining cheese, spaced 1/2 inch apart. Bake 5-6 minutes or until golden. Let cool completely and remove with a spatula. Crisps are best eaten the same day.
- Serve parmesan crisps at room temperature with cold gazpacho for a low carb first course, light lunch or snack.
Adapted from Once Upon a Chef and Everyday Food Light by Martha Stewart Living