Easy Gazpacho

with a delicious difference

Peeling tomatoes, chopping lots of veggies, getting the seasoning just right. Gazpacho, that cool, refreshing, low fat Spanish soup, can be such a potchke.   Not this recipe~& here's the secret: 

 This easy gazpacho recipe tastes even better using canned tomatoes than fresh. Really. Plus there is a health benefit in using cooked tomatoes which have an even higher level of antioxidants than fresh! 

Gazpacho with Curry Cream

1 (28 ounce) can diced tomatoes seasoned with garlic

2 tablespoons tomato paste

1 tablespoon mayonnaise

1 tablespoon curry powder

1 teaspoons sugar

1/2 teaspoon rice vinegar

1/2 teaspoon salt

1/4 teaspoon pepper

dash liquid hot pepper sauce,   optional

1 cup water

Curry Cream:

1/4 cup (pareve) sour cream

1 tablespoon mayonnaise

2 teaspoons curry powder

green onions, cilantro or parsley, chopped, optional

1. Place all soup ingredients in the work bowl of a food processor. Process until well blended but not pureed. Remove to a 2 quart plastic container. Stir in up to 1 cup water until desired consistency is reached. Refrigerate several hours or overnight, if possible.

2. In a small bowl, stir together ingredients for Curry Cream sauce. Set aside until ready to serve.

3. Serve cold, topped with a small dollop of Curry Cream and chopped green onions, cilantro or parsley, if desired.

Makes: 4-6 servings~Must make ahead
Active time: 15 minutes


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As featured in Mishpacha, the Jewish Press, Hamodia,  Yated & 5Towns Jewish Home