FLAVORFUL LIFE- Squash Gazpacho

Today’s lunch will be flavorful and full of aromathic spices and herbs. Aromatherapy is not just about essential oils. Aromatheraphy is also about using the herbs and plants for cooking. Through cooking, we drive the aroma from the herbs infused in cooking.

While traveling to Spain during the hot summer months last year, we were served Gazpachos. Gazpacho is a Spanish-style soup made from vegetables and spices, served cold. It is so easy to make. Highlighting the following spices/oils: Olive Oil, Thyme, Basil, Cumin, Pepper, Paprika and Turmueric with Lemon grass brew (only from the Philippines -I pride myself :).

Olive Oil – It is one of the most healthiest oil , anti-inflammatory, rich in antioxidant and healthy monounsaturated Fats

Thyme-Mild expectorant, Cramp relief, Pain relief, Antibacterial, Mild stimulant

Basil- Good For Digestion, Anti-inflammatory, Fights free radical activity, Diabetes Management, Supports Liver Function and Helps Detoxify the Body,Promote healthy gut.

Cumin- Diabetes management, improve blood cholesterol, promote weight loss and fat reduction, prevents food-borne illnesses.

Paprika – Helps Prevents heart attack, supports digestion, induces sleep

Pepper- Antibacterial

Turmeric- Anti-inflammatory, pain relief, improves liver function, reduces the risk of cancer, blood thinning properties

Lemon Juice- promotes hydration, good source of vitamin C.

Ingredients:

2 tbsp. extra-virgin olive oil1 1/2 lb. yellow squash, seeded and sliced1 lg. yellow pepper, seeded and sliced2 cloves garlic, chopped1 tsp. ground cumin, basil, thyme, basil, turmeric, pepper, 2 c. lower-sodium vegetable or chicken broth1 tbsp. fresh lemon juice4 oz. soft goat cheese8 slices baguette, toastedSmoked paprika, for garnish.

 Directions

  1. In 5 quart saucepot, heat oil on medium. Add squash, pepper, garlic, cumin, and 1 tsp. salt. Cook 10 minutes or until vegetables are almost soft, stirring occasionally. Add broth. Heat to simmering on high. Reduce heat to medium; simmer 15 minutes or until vegetables are very soft. Pour into blender; blend until smooth. Stir in lemon juice. Refrigerate until cold, about 8 hours. Makes about 5 cups.
  2. When ready to serve, spread goat cheese on toasted baguette slices. Serve soup with goat cheese toasts and garnish with pinch smoked paprika.