Clean Eating Gazpacho With Warm Flatbread

Photo courtesy of eMeals. Used with permission.

Typically, I think of Gazpacho as a summer time soup. It’s cooling and refreshing on a hot summer day to be sure. But there’s no reason you can’t enjoy it later into the season and on into fall, so long as you still have the produce available to you.

This quick and easy soup has saved me on many nights where I don’t want to be bothered with actually cooking something (yes, I have nights like that too!)

eMeals offered to let me share their recipe for it, and I have to say, it kind of blows my recipe out of the water. It’s just one of those recipes I’ve never been able to get “just right”. So I was more than happy to share their version. I’ll just have to keep tweaking mine and hope that I get it right eventually!

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Clean Eating Gazpacho With Warm Flatbread

(Serves : 2)

Ingredients:

Directions:

Separately roughly chop tomatoes, cucumber, bell pepper, and onion in a food processor; place in a large glass bowl.

Add tomato juice, vinegar, olive oil, garlic, salt and pepper, and mix well.

Cover and chill for at least two hours or up to 48 hours before serving.

Preheat oven to 400°F.

Brush pita bread with olive oil, and sprinkle with goat cheese; bake for 5 – 7 minutes or until crisp.

Serve chilled gazpacho with warm flatbread.

Note: No Nutrition Data figured for eMeals recipes.