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

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.

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

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.

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

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

Also, don’t forget to subscribe to our email updates to keep up with our recipes as we post them! Feel free to follow us on Facebook, Twitter, and Instagram as well.