Gazpacho Soup


2 pounds of fresh tomatoes

1/2 English cucumber

2 green bell peppers

5-12 gloves of garlic. How garlicky do you want it?

1 slice of bread

1 tablespoon tomato paste

1-2 tablespoons of balsamic red wine vinegar.

5 cups of no-fat vegetable or chicken broth

1 can of black beans – rinsed

Serve with chicken breast.


Roughly chop your tomatoes, garlic and 1 bell pepper. Working in batches blend the tomatoes, 1 bell pepper, garlic, slice of bread and broth. When it is all blended whisk in tomato paste and vinegar. Taste until you have the acidity just right. Add black beans at the end.

Chop the English cucumber and left over bell pepper fine, and serve on the side for the soup. Serve with chicken or shrimp.

Please consider supporting my walk around the US


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s