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Activity

Gazpacho soup

Summary: 
Make gazpacho soup and identify the part of the plant for each ingredient.
Science content (2016 curriculum): 
Biology: Features, Adaptations of Living Things (K, 1, 3, 7)
Biology: Classification of Living Things, Biodiversity (1, 3)
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Materials: 
  • Blender
  • chopping board
  • knife
  • dixie cups to drink from
  • 1 cucumber (fruit)
  • 2 bell peppers (fruit)
  • 6 ripe tomatoes (fruit)
  • 1/4 sweet onion (root: bulb)
  • few basil, oregano or other herb leaves (leaf) Not in traditional gazpacho soup recipes but adds another plant part
  • small stick celery (stem) Not in traditional gazpacho soup recipes but nice to add a stem
  • 2 cups tomato juice (fruit)
  • 1/4 cup olive oil (oil from fruit)
  • 1/4 teaspoon pepper (dried fruits)
  • 1/4 teaspoon salt (not from a plant: a rock)
Procedure: 

Do as a demonstration.
As each ingredient is used, discuss what part of the plant it comes from.
Roughly chop the ingredients. Add to the blender and puree. Add more salt to taste.

Bell peppers, cucumber and tomatoes are fruits - they contain the seeds.
Onions and garlic are bulbs - underground storage structures that help a plant survive dormant periods, and nourish the plant during growth and flowering.

Grades taught: 
Gr 1
Gr 2
Gr 3
Gr 4
Teacher: 
Chloe Lam
Elizabeth Astbury
Ingrid
Kathryn Mazzone
Tracy Povey
Wendy Zwaagstra
Teaching site: 
General Gordon Elementary
MacKenzie Elementary
New York Botanical Garden
Selkirk Elementary
Activity originally developed and delivered: 

Gordon Elementary