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Garden Gazpacho

Garden Gazpacho recipe image
This unique twist on traditional gazpacho blends fresh garden vegetables with savory white miso for a depth of flavor that is both earthy and bright. Unlike standard tomato-based soups, this version highlights the natural sweetness of carrots and tomatoes while the miso adds a sophisticated umami kick. The addition of fresh lemon juice, cucumber, and herbs like basil and dill creates a vibrant, aromatic profile that is incredibly refreshing. It is perfect for hot summer days when you want something light yet satisfying. Serve it chilled as a first course or a light lunch. It&# 226;€™s vegan, vegetarian, and packed with nutrients, making it a healthy choice that doesn’t compromise on taste. The texture is smooth and silky, offering a comforting mouthfeel despite being served cold.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 347.0
Dietary: Gluten-free, Vegetarian
Description
This unique twist on traditional gazpacho blends fresh garden vegetables with savory white miso for a depth of flavor that is both earthy and bright. Unlike standard tomato-based soups, this version highlights the natural sweetness of carrots and tomatoes while the miso adds a sophisticated umami kick. The addition of fresh lemon juice, cucumber, and herbs like basil and dill creates a vibrant, aromatic profile that is incredibly refreshing. It is perfect for hot summer days when you want something light yet satisfying. Serve it chilled as a first course or a light lunch. It&# 226;€™s vegan, vegetarian, and packed with nutrients, making it a healthy choice that doesn’t compromise on taste. The texture is smooth and silky, offering a comforting mouthfeel despite being served cold.
Ingredients
  • 3 lg Tomatoes
  • 2 tablespoon Miso, white or yellow
  • 14 md Carrots
  • 1/2 Lemon
  • 3 Celery Ribs
  • 2 Scallions; finely chopped
  • 1/2 Bell Pepper, green; finely
  • 1 Cucumber
  • 1/4 cup Basil leaves, fresh
  • 2 tablespoon Dill, fresh
Directions
  1. 1
    Wash and peel the cucumber, then chop it into chunks.
  2. 2
    Wash the carrots and celery. Peel the carrots and chop them into smaller pieces for blending. Chop the celery ribs.
  3. 3
    Wash the tomatoes and chop them roughly.
  4. 4
    In a blender, combine the chopped tomatoes, carrots, celery, and cucumber.
  5. 5
    Add the white or yellow miso paste, juice from the half lemon, and fresh basil leaves to the blender.
  6. 6
    Blend the mixture until completely smooth and creamy. You may need to do this in batches depending on your blender size.
  7. 7
    Stir in the finely chopped scallions, green bell pepper, and fresh dill.
  8. 8
    Taste and adjust seasoning with salt or additional lemon juice if desired.
  9. 9
    Cover and refrigerate for at least 1 hour to chill thoroughly before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 347.0kcal
% Daily Value *
Total Fat 2.1g4%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 545.8mg23%
Total Carbohydrate 83.4g28%
Dietary Fiber 24.8g100%
Sugars 40.2g
Protein 9.1g19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: gazpacho, vegan, vegetarian, raw, cold soup, miso, tomato, carrot, cucumber, basil, dill, lemon, summer, healthy, refreshing, blended, appetizer, light lunch, gluten-free, garden vegetables
Read it online: https://www.chefs-mate.com/recipe/garden-gazpacho/