Gazpacho is a traditional Andalusian chilled tomato soup. I infused this gazpacho with Pichuberry, a Peruvian power food, for an extra vitamin C punch.
Serves: 4 Serving Size: 2 cups
1 medium red onion, chopped
1 medium green bell pepper, chopped
1 medium cucumber, chopped
1 medium carrot, chopped
2 medium celery ribs, chopped
2 large Roma tomatoes, chopped
1 clove garlic, crushed
1/2 cup chopped parsley
2 cups pichuberries
3 cups vegetable stock
Juice of 1 lime (about 1-1/2 to 2 tablespoons
2 tablespoons white wine vinegar
2 tablespoons olive oil
Salt and pepper
- Put the onion, bell pepper, cucumber, carrot, celery, tomatoes, garlic, parsley and 1 cup of the pichuberries in a large bowl. Toss to combine.
- In a separate bowl, combine the vegetable stock, lime juice, vinegar, and oil.
- Put half of the vegetable mixture and half of the liquid in a blender and puree. Repeat with the remaining vegetables and liquid. Add salt and pepper to taste.
- Refrigerate for 1 hour before serving to let the flavors marinate. Adjust the salt if necessary.
- Slice the remaining cup of pichuberries and add to the gazpacho just before serving.
For more recipes using Peruvian superfoods, visit here.