Tired of your usual fruit-based smoothies? Have you tried blending some gems from the Mediterranean diet into a nutritional superfood lunch or dinner? Here are a few ways to include some savory smoothies in your list of recipes to celebrate #SmoothieDay.
As we mentioned, smoothies are served worldwide every day. Today, we introduce you to a Spanish classic: gazpacho, with a new twist, as a smoothie that you can add to lunch for a healthy boost. Gazpacho is one of the most popular and traditional dishes in Spain and it is usually served as a cold soup. However, it can also be a way to enjoy veggies as a delicious veggie smoothie.
Gazpacho was traditionally prepared by farmers as a midday snack to refresh and hydrate, now we can use it to add to our rich world of smoothies. Each chef adds his own unique touch to this traditional Spanish dish. Some like to prepare gazpacho as a smooth soup, others like it a bit chunky, it depends on one’s taste. The main ingredients are tomatoes, green pepper, onions, vinegar, and extra virgin olive oil.
Do you know how to prepare a delicious and healthy veggie smoothie, gazpacho style?
We recommend this recipe from José Andrés, chef, restaurateur, and founder of World Central Kitchen (WCK), to inspire you to try your own! Chef Andrés believes that this is a delicious way to eat more veggies. And the freshly picked tomato just comes to life in a zesty and tasty smoothie.
Chef Andres suggests that gazpacho should be chilled and let stand for at least 30 minutes before serving, this allows the flavors to meld. You can also garnish the soup with your favorite toppings like diced tomatoes, onions, peppers, and bread.
This super easy-to-make, refreshing, healthy smoothie brought to you by Chef José Andrés is a guaranteed summer hit to have in your fridge.
● 1 ½ pounds ripe tomatoes, chopped, plus more for garnish
● ½ medium cucumber, peeled and chopped, plus more for garnish
● ½ medium green bell pepper, chopped, plus more for garnish
● 1 clove garlic, crushed
● ¼ cup extra-virgin olive oil, plus more for garnish
● 1 tablespoon sherry vinegar
● ½ teaspoon salt
Text: Laura D’Ocon / @ICEX