• Foodie Friday: How To Make Gaspacho

    For today’s Foodie Friday, I want to show you how to make Gaspacho soup. I discovered this recipe on my first visit to Lufa Farms, where I buy my organic products. They had samples and I fell in love on the spot. It is an easy and quick recipe for the busy person on the go. If you have a blender and a few minutes, you can easily make this soup. Better yet, it can be enjoyed warm or cold, but it is actually better suited to be enjoyed cold, perfect to beat Montreal’s hot and sweaty summer days.


    You don’t need organic products, but the taste and smell of fresh, homegrown or organic tomatoes is unbeatable. Using all your senses with food will ensure a much more pleasant and satisfying experience, so give it a shot and connect to your meal!

    Prep time: 20 minutes

    Total time: 30 minutes

    Serve: 6 portions



    • 2 jalapeño, seeded and coarsely chopped
    • 1/4 cup sherry vinegar (You can also use red wine vinegar to keep it simple)
    • 1/3 cup extra-virgin olive oil
    • Salt and freshly ground pepper
    • 3 pounds tomatoes, cored and coarsely chopped
    • 1 seedless cucumber, peeled and coarsely chopped
    • 2 red bell peppers, coarsely chopped


    I added a couple cloves of garlic because it is one of my favorite ways to stay healthy! I also added a handful of sprouted chickpeas and mung beans (also from Lufa Farms) to add some protein value. Sometimes I would add a scoop of personalized protein powder.


    Chop roughly all the ingredients and throw them all in the blender. Blend everything together for a couple of minutes. Garnish with Parsley or Basil for an extra blast of color and green power!


    Enjoy your Gaspacho soup!

    Coach Lucie Misar


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