Thursday, 3 September 2015

Gazpacho Soup

I have to admit that soups are one of the best things I like to eat. It can warm up any cold autumn evening and make you just want to sit and watch candles burning while slurping on some delicious soup – a spoon at a time. Gazpacho soup is one of my definite favorites, but as with almost any other Italian dish, it has to contain either gluten or dairy products, which is a huge letdown when it comes to us who can't eat it. Now I'm finally sharing this lovely recipe to the perfect gluten- and dairy free gazpacho soup with you, and I certainly hope that I can inspire you to enjoy soup on this lovely autumn Sunday. 

Gazpacho Soup

Serves 8 / a large saucepan

4 tbsp olive oil
6 carrots
1 red pepper
1 fennel
1 leek
4 (large) cups water, boiled
1 dried bay leaf
8 potatoes
400 g chopped tomatoes from the health store (canned)
a pinch of salt & pepper

For the topping
some chopped fresh parsley

Drizzle olive oil into a large saucepan. Cut the carrots lengthwise and then slice into medium thick half circles. Slice the red pepper into quite large chunks and place both of the prepared vegetables into the saucepan. Let it simmer for about 5 minutes on medium- to high heat. Finely chop the fennel and the top part of the leek, while slicing the bottom part of the leek about the same way as you did with the carrots. Have it all in there with the rest of the ingredients and let it simmer for another 5 minutes. Add some more oil if you see it's drying out. Add the boiled water, and throw in the bay leaf for extra flavor. Slice the potatoes into about the thickness of your little finger and have it all into the saucepan. Pour in the chopped tomatoes and season with salt and pepper before letting it all boil up. Once the soup is boiling, turn down the heat a bit and let it cook further for about half an hour. Serve with some fresh parsley on top, and enjoy this delicious gluten- and dairy free soup together with good friends and family!

No comments:

Post a Comment