Don’t sacrifice taste this summer as you’re trying out healthy recipes. Have the best of both worlds with this healthy summer soup recipe.
When tomatoes are at their peak ripeness and farmers markets fill with peppers and cucumbers, you know it’s time for gazpacho. If these are growing in your garden, even better. This chilled soup originated in Spain and is eaten during the hot summer months. The best news is that no cooking is required!
Gazpacho is also good for you—the tomatoes in this soup are rich in lycopene, which is said to reduce the risk of heart disease and cancer. They are also a great source of vitamin C, potassium, folate, and vitamin K. This recipe is gluten, fat and sugar free, with the option of adding torn bread or olive oil if you wish.
- 4 large ripe, red tomatoes (approx. 2lbs)
- 1 small cucumber, peeled and seeded
- 1 mild medium-sized pepper, such as Anaheim or bell with seeds and veins removed
- 1 small mild onion (around ¾ c)
- 1 large or 2 small peeled garlic cloves
- 2 tbsp sherry or white wine vinegar
- ½ tsp ground cumin
- ½ tsp pimentón (Spanish paprika) or any other paprika
- Pinch of salt
- Roughly chop first 5 ingredients
- Add the vinegar and spices
- Blend in a blender or food processor until smooth
- Chill for 2 hours
- Olive oil for drizzling
- A tbsp of fresh herbs. Try some thyme, tarragon, basil, mint or cilantro
- Bread torn into croutons
A little crab or shrimp