A protein-enriched version of Spain's famous chilled soup

This innovative cold soup combines the cooling properties of traditional gazpacho with the nutritional benefits of red lentils, creating a satisfying and refreshing summer meal that's both traditional and modern.

Prep Time: 30 minutes | Cook Time: 15 minutes | Chill Time: 2 hours | Total Time: 2 hours 45 minutes | Difficulty: Easy | Serves: 6

For the Lentil Base:

• 3/4 cup red lentils, rinsed (150g)
• 2 cups vegetable broth (480ml)
• 1 bay leaf

For the Gazpacho:

• 2 pounds ripe tomatoes, cored and chopped (900g)
• 1 cucumber, peeled and chopped (200g)
• 1 red bell pepper, chopped (150g)
• 1/2 red onion, chopped (75g)
• 3 cloves garlic, minced
• 1/4 cup extra virgin olive oil (60ml)
• 3 tablespoons sherry vinegar (45ml)
• 2 tablespoons tomato paste (30g)
• 1 teaspoon smoked paprika (5ml)
• 1 teaspoon salt (5ml)
• 1/4 teaspoon cayenne pepper (1.25ml)
• 2 cups cold water (480ml)

For Garnish:

• 1/2 cucumber, finely diced
• 1 small tomato, seeded and diced
• 1/4 red onion, finely diced
• 2 tablespoons olive oil
• Fresh basil leaves
• Crusty bread cubes (optional)

Instructions

Prepare Lentils:

1. Cook lentils: Combine lentils, vegetable broth, and bay leaf in saucepan. Simmer 12-15 minutes until very soft. Remove bay leaf and cool completely.

Make Gazpacho:

2. Prepare vegetables: Roughly chop tomatoes, cucumber, bell pepper, and onion. Let tomatoes drain in colander 15 minutes.
3. Blend soup: In blender or food processor, combine cooked lentils, drained tomatoes, cucumber, bell pepper, onion, and garlic. Blend until smooth.
4. Season and thin: Add olive oil, sherry vinegar, tomato paste, paprika, salt, and cayenne. Blend again. Gradually add cold water until desired consistency.
5. Strain (optional): For ultra-smooth texture, strain through fine mesh sieve.
6. Chill thoroughly: Refrigerate minimum 2 hours, preferably 4 hours or overnight.

Prepare Garnish:

7. Dice vegetables: Finely dice cucumber, tomato, and red onion for garnish.

Serve:

8. Final presentation: Ladle into chilled bowls, drizzle with olive oil, and top with diced vegetables and basil leaves.

Nutrition Information (per serving)

• Calories: 175
• Protein: 8g
• Carbohydrates: 22g
• Fat: 10g
• Fiber: 5g

Tips & Substitutions

• Flavor development: Taste improves after overnight chilling
• Consistency: Add more water for thinner soup, tomato paste for thicker
• Acid balance: Adjust vinegar and salt to taste
• Spice level: Increase cayenne gradually to preferred heat
• Bread service: Serve with grilled bread rubbed with garlic