Although refreshing, cold soups usually aren’t too hearty.
Putting more heft into a single bowl, here’s a somewhat unconventional gazpacho recipe that incorporates pasta and beans. From a Palm Beach,Fla., restaurant that’s been in business for more than 80 years, this seems almost like a cold minestrone. A reader of the Miami Herald who requested the recipe called it her go-to summertime diet food.
Gazpacho’s healthful ingredients also are highlighted in this month’s Oregon Healthy Living magazine. Tomato and Italian Herb Gazpacho, a Healthy Plate recipe, is one of nine versions of the quintessential cold soup in our online recipe database. Find more than 3,700 recipes in the free, searchable Recipe Box.
Testa’s Italian Gazpacho
1/4 cup olive oil
1/4 cup lemon juice
1 (10-ounce) can beef broth
1 (46-ounce) can tomato juice
3/4 medium onion, peeled and finely chopped
6 ripe medium tomatoes, finely diced
3 celery ribs, finely diced
1 (14-ounce) can garbanzo beans, drained and rinsed
1 (14-ounce) can white beans, drained and rinsed
4 ounces (raw weight) orzo pasta, cooked and drained
1 tablespoon minced fresh oregano
1 tablespoon minced fresh basil
1 teaspoon hot-pepper sauce
Salt, pepper and garlic to taste
Combine all the ingredients in a large glass bowl. Cover and refrigerate overnight.
Makes 12 servings.