Flash-Cooked Gazpacho


If you decide to make a larger amount of cold summer Gazpacho soup—either to

  • keep it fresh in the refrigerator up to 10-12 days and ready to dip into it whenever you or your family want a tasty, nourishing and cooling snack… or
  • if you are planning to freeze it for a longer time and serve it later during the warm moths—

the solution is to whip up a batch of this delicious Flash-Cooked version of Gazpacho.


  • Use various amounts of whatever fresh and organic vegetables you find available when you decide to prepare this dish. We recommend mostly leafy and water-containing veggies, with a few roots added, if you prefer—such as:

== ‘dino’-kale or rainbow kale;

== watercress or arugula;

== baby BokChoi;

== parsley, basil, tarragon (if not available fresh, use dry or powdered versions);

== heirloom tomatoes (though preferred, if heirlooms not available, other kind of tomatoes will work, too);

== green (or red, yellow) peppers;

== cucumber;

== fennel (without the stalks, but with the dill included);

== carrots (multi-color heirloom species, if available);

== optional: one each of 2-3 kinds of root vegetables (such as rutabaga, turnip, kohlrabi, etc.).

  • Half or more of a medium size onion (red onion preferred)
  • ¼ cup extra virgin olive oil
  • 4-6 cloves of fresh garlic
  • ¼ teaspoon turmeric
  • 1/3 teaspoon sweet red paprika powder
  • cayenne or chilly pepper to taste
  • ½ tablespoon Worcestershire sauce
  • 1/3 teaspoon powdered ginger
  • 2 shakes of coriander powder
  • ¼ teaspoon dry thyme
  • salt to taste
  • 1-cup vegetable broth
  • 3 cups of water (more or less, depending on how thick you like your cold soup)

Cooking Instructions:

  • Run veggies (except onion & garlic) through the food processor—several short ‘pulsings,’ to control the consistency—until the mix is a rough (not smooth) purée.
  • Pour olive oil into a large soup pot
  • Chop onion, add to olive oil & sauté on very low heat (olive oil is a low-heat fat)—until onions become glassy…
  • Chop garlic & add to onion – sauté for 5-10 seconds… do not let it brown
  • Add veggie mix to sauté & stir & blend well
  • Add Worcestershire sauce to veggie mix & stir in
  • Mix dry herbs & spices in a bowl & add to the veggies, mixing well
  • Add vegetable broth & water to the mix, stir well, cover & simmer on low heat for about 20 minutes or less
  • Cool & refrigerate.








One Comment on “Flash-Cooked Gazpacho”

  1. You’ve again inspired me with this creative recipe…..it will be perfect for a warm summer evening. Thank you!

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