Light and Hearty Gazpacho Recipe

                            

I was searching on the net for a healthy soup recipe and I stumbled upon a Spanish chilled tomato soup called 'Gazpacho'.I liked the name, I liked the idea and I thought 'why not give it a try'. I am lazy and I don't have a food mill or a food processor. This recipe is perfect for me. Trust me cooking cant get easier! 

                          

I believe this was invented for a hot summer. However, to lose the extra pounds I put on for the holidays I need to take some extra measures. And here comes gazpacho for my rescue. You can any vegetable you like, as long it is fresh and can be eaten raw. Here is my version of Gazpacho

Ingredients

                                 1 large tomatoes                                    

1 cucumber

1 red bell pepper

1/2 lemon juice

2 tbsp olive oil

A handful of cilantro(You can also parsley) a

2 shallots

1 clove of garlic

1 chilli

Tomato juice( I used POM crushed tomatoes) 1/2 cup

1 tsp Worcestershire sauce (for non-vegetarians)

Few ice cubes

Paprika 1/4 tsp

Salt and pepper

Method

Cut the vegetables into pieces. I reserved some chopped cucumber and tomatoes. Mix 1 tbsp olive oil, lemon juice, worcestershire sauce, salt and pepper and pour it over the vegetables and mix well. Transfer this into a food processor or mixer. Pour tomato puree over this.(Psst....Keep adjusting the salt).Add all the rest of the ingredients and grind till coarse. Mix in the chopped tomato pieces.

Garnish with some chopped cucumber and cilantro. You can serve this as a chilled soup or as a drink.

OR you can serve this with crusty french bread or some grilled shrimp. I like  it the way it is,

 Light and hearty!

HAPPY COOKING!

Chicken Soup For Winter

                                   When I fell sick last week the only thing that I wanted to have was hot soup. There is nothing more comforting than a bowl of hot soup when you are sick especially during winter.This is a simple recipe you can follow if you have chicken stock at home

. Let me dive straight into the recipe.

Ingredients:

2.5 cups chicken stock(I used home made)

1 chicken breast

1/2 of a carrot shaved into ribbons

few leaves of spinach

salt & white pepper powder

Method

Boil the chicken stock along with the carrot ribbons and chicken breast.

After 7 minutes take out the chicken breast and shred the flesh. Put off the stove and throw in the spinach leaves. The spinach will cook in that heat. Serve the shredded chicken into the soup bowl and pour the soup over it. Add salt and pepper if required. I didn't have to add lots because I had already added salt and pepper in the stock.

HAPPY COOKING!