Sweet Potato Gazpacho

It’s late summer and that means the heat and humidity are high in the metro DC area. Still, with fall just around the corner, I have been eager to enjoy the comfort of soup. This weekend, we created a slightly sweet and tangy gazpacho. It’s hearty but smooth and bright, so you can eat it as an appetizer or a meal. We hope you savor our sweet potato gazpacho as much as we did!

Ingredients
2 1/2 C sweet potato, sliced in 1/4-in pieces
1/4 C avocado oil
1 1/2 C yellow tomatoes, chopped
1 1/2 C red tomatoes, chopped
1 C red bell pepper, diced
1 C cucumber, diced
1 C red onion, diced
2 C homemade chicken stock (or vegetable stock)
1/4 C white balsamic vinegar
2 cloves garlic, pressed
1/4 tsp salt
1/8 tsp pepper
1/8 C fresh basil, chiffonade for garnish

Method

Sweet Potato Gazpacho Recipe (paleo, primal, gluten-free)

Heat your grill to medium-low (about 250°F). Brush the sweet potato slices with avocado oil on both sides. Grill slices for 6 to 8 minutes each side, until slices are cooked through but still sturdy.

Sweet Potato Gazpacho Recipe (paleo, primal, gluten-free)

Mix the chopped tomatoes, bell pepper, cucumber, and red onion in a medium bowl.

Sweet Potato Gazpacho Recipe (paleo, primal, gluten-free)

Pour the stock and white balsamic into a blender. Add the garlic and sweet potato slices. Blend on high until everything becomes a thick liquid.

Sweet Potato Gazpacho Recipe (paleo, primal, gluten-free)

Add half of the tomato-pepper-cucumber-onion mixture. Add salt and pepper. Blend again until everything is pulverized and incorporated.

Sweet Potato Gazpacho Recipe (paleo, primal, gluten-free)

Serve with a spoonful of the chopped vegetables and a chiffonade of basil.

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Sweet Potato Gazpacho

  • Servings: 3-4
  • Time: 20-25 minutes
  • Difficulty: easy
  • Print

Ingredients
2 1/2 C sweet potato, sliced in 1/4-in pieces
1/4 C avocado oil
1 1/2 C yellow tomatoes, chopped
1 1/2 C red tomatoes, chopped
1 C red bell pepper, diced
1 C cucumber, diced
1 C red onion, diced
2 C homemade chicken stock (or vegetable stock)
1/4 C white balsamic vinegar
2 cloves garlic, pressed
1/4 tsp salt
1/8 tsp pepper
1/8 C fresh basil, chiffonade for garnish

Method

1. Heat your grill to medium-low (about 250°F). Brush the sweet potato slices with avocado oil on both sides. Grill slices for 6 to 8 minutes each side, until slices are cooked through but still sturdy.

2. Mix the chopped tomatoes, bell pepper, cucumber, and red onion in a medium bowl.

3. Pour the stock and white balsamic into a blender. Add the garlic and sweet potato slices. Blend on high until everything becomes a thick liquid.

4. Add half of the tomato-pepper-cucumber-onion mixture. Add salt and pepper. Blend again until everything is pulverized and incorporated.

5. Serve with a spoonful of the chopped vegetables and a chiffonade of basil.

2 Comments

  1. Pingback: Salmorejo (Cold Spanish Tomato Soup) | virginia is for hunter-gatherers

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