This is a versatile little recipe to have! Seriously, the favour will blow you away! Totally nourishing and very simple. The inspiration came from a smoothie recipe on the http://www.mynewroots.org website. The first time I made this, I was snacking on honeydew melon, and dipped a bite-sized chunk of melon into the puree – talk about sublime! It instantly became a new favourite fruit combination! So refreshing and energizing! So, I am categorizing this as a soup, but it makes a great sauce or dip too.
Who would have thought such depth of flavor could come from just a few ingredients? This very elegant soup is a perfect one for entertaining but is easy enough for a weekday lunch or dinner too. It has a silky smooth texture and and velvety rich consistency. Delicious! Since parsnips can vary in size, you may want to add more or less stock to get the consistency you like.
I know of no better use for ripe tomatoes at their peak than Gazpacho. Historically, Gazpacho was likely made to use up stale bread. A liquid salad, made of ripe tomatoes, bell peppers, cucumbers, vinegar, garlic and bread moistened with water and olive oil, would have been pounded with a mortar and pestle, resulting in a hearty cold soup. Today, Gazpacho is made in blenders and food processors for a smoother consistency. Some people recommend straining the Gazpacho before serving but others prefer the texture of the soup unstrained. I'm with the latter group.