We're finally welcoming the spring weather we've been longing for, which just begs for light, healthy fare. Soup is one of my favorite go-tos, so fortunately a bowl of the good stuff doesn't have to end when winter does.
My gazpacho -- a gluten-free blend of crisp vegetables, fresh garlic and herbs -- is served at a refreshingly cool temperature. It makes for an invigorating, filling option that is big on flavor and low in fat and calories.
Enjoy it as a complete meal topped with avocado, crumbled feta or goat cheese, grilled shrimp (perhaps served in a shot glass for a chic presentation) or alongside a crusty piece of bread.
It pairs perfectly with salad or as an appetizer at your next cookout. (Ahh, I cannot wait to start using our grill again soon.)
With Cinco de Mayo and Mother's Day this month, this is a great item to add to your menu. You can make it the day before, and don't have to worry about keeping it warm when it's time to serve the meal.
2 red peppers
1 English cucumber
1 stalk of celery
9 baby carrots
7 Campari tomatoes
1 teaspoon oregano
2 teaspoons kosher salt
2 cloves garlic
1/4 cup crushed tomatoes with basil
3 teaspoons red wine vinegar
Peel cucumber, then remove stems and seeds from peppers. Place all vegetables in a food processor and puree. Add oregano, kosher salt and garlic. Pour in crushed tomatoes. Pulse again to incorporate. I prefer mine with a little texture, but feel free to make it as smooth as you like. Eat and enjoy as a side or complete meal.
Jenn Press Arata is a food writer and blogger. Visit her blog at thatssojenn.com. She also can be followed on Twitter, @thatssojennblog.