Summer Gazpacho
My favorite dinner during the summer is an easy gazpacho, loaded with a high protein, sour, tofu. The sour tofu is kind of mimicking cheese! You can top this dish in so many different ways. Let me show you how to make it! If you like this gazpacho recipe, check out this one too! and this one!
Tofu
First, I’m using a super firm or high protein tofu. I tear up my tofu into pieces then drop it into a pan with enough water to cover it up, a big pinch of salt, and about half a cup of apple cider vinegar. Now we put that on the stove, on the heat, bring it up to a simmer for about twenty minutes. This recipe will make around six large servings or about twelve glasses if you just drink it.
Gazpacho Ingredients
Next I’m using about two pounds of plum tomatoes. I cut them in half, then quarter them and remove the seeds and center. Set them and everything else aside in a bowl or strainer. Now I remove the seeds from a large cucumber, then remove the skin. I chopped up some watermelon, as well as a green pepper (and removed stem and seeds). And a small red onion, peel and slice. I toss the onion into ice cold water, which will take away some of the sharpness. Lastly, I prepare two large cloves of garlic.
Time To Blend
At this point I’m going to toss this all into a blender except the onions. Add in a quarter cup of olive oil to the blender as well, then blend. Continue to blend until it is smooth. Then add the onions and blend again. I also add in about two tablespoons of sherry vinegar, two big pinches of salt, some fresh black pepper, and a piece of white bread (with the crusts cut off, then dunked in the onion water). Blend one last time.
Final Touches
Now the consistency should be perfect. Next I just run it all through a strainer, then into a large soup container. Then put it in the fridge to chill for a few hours before serving. Time to pull the tofu off of the stove, pour it through a strainer, toss it in a large bowl, and break it up into smaller chunks. I add just a squeeze of lime juice, a pinch of salt, and a pinch of olive oil. Mix that all together well. Now, it’s time to plate.
Let’s Eat!
I add about a cup and a half of soup to each bowl, along with a good portion of tofu, a little circle of olive oil, and some cilantro. This looks amazing. It tastes so refreshing! The tofu pairs perfectly with the soup. This gazpacho recipe has tons of protein in it! And it is so healthy for you too! This is the perfect recipe for the summer! I know you’ll love it! Watch the full video here!
15 Minute Gazpacho Recipe You Will Want All Summer Long
Ingredients
- 1 block extra firm tofu
- salt
- .5 cup apple cider vinegar
- 2 pounds plum tomatoes
- 1 cucumber
- watermelon slices
- 1 green pepper
- 1 red onion
- 2 cloves of garlic
- 1/4 cup olive oil
- 2 tbsp sherry vinegar
- black pepper
- 1 slice white bread
- squeeze lime juice
- cilantro
Instructions
- Tear the tofu into pieces and then drop it into a pan with enough water to cover it. Add salt, and apple cider vinegar. Put it on the stove and bring it to a simmer for 20 minutes.
- Cut tomatoes in half, then in quarters, then remove the seeds and center.
- Remove the seeds and skin from the cucumber.
- Chop up the watermelon.
- Chop up the green pepper, remove seeds and stem.
- Peel and slice the red onion, then add to bowl of ice water.
- Prepare garlic cloves.
- Add everything to blender except the onions. Add olive oil to blender as well. Blend. Add onions, sherry vinegar, salt, black pepper, and white bread then blend again.
- Run gazpacho through a strainer, then add to a container. Put it in the fridge for a few hours before serving.
- Pull tofu off the stove, pour it through a strainer, toss it in a bowl, and break it to smaller chunks.
- Add lime juice, salt, olive oil, to the tofu then mix.
- Pour soup into bowls, with tofu, some olive oil, and cilantro! Enjoy!