Simply and Healthy Summer Gazpacho

Gazpacho is a cool, refreshing soup that originated in Spain. It’s a celebration of summer produce like ripe tomatoes, crisp cucumbers, and sweet bell peppers seasoned with tangy vinegar and diced onion. This no-cook soup is ideal for hot summer days for a light, nourishing meal with fiber, antioxidants, and heart-healthy olive oil.

Variations and Serving Suggestions

• Add spicy heat with seeded, diced jalapeno.
• Make a creamy gazpacho by blending in ½-1 ripe avocado or 1 cup of pureed white beans.
• For a creamier soup, use almond milk instead of water.
• Add natural sweetness by swapping the cucumber for 2 cups of ripe watermelon puree
• Make a green gazpacho by blending in spinach and cilantro, and swapping lime juice for vinegar.
• For a low-carb, high-protein meal, serve your gazpacho with chicken, grilled salmon, or shrimp.
• For a balanced, no-cook meal, serve the gazpacho with low-fat cottage cheese and whole-grain crackers.

Recipe for Gazpacho

Makes 4 servings

Ingredients:

• 4 ripe tomatoes, chopped
• 1 English cucumber, diced, or 1 regular cucumber, peeled and diced
• 1 red bell pepper, diced
• 1 small red onion, diced
• (Optional) 1-2 cloves of garlic, peeled and minced
• 2 tablespoons of olive oil
• 2 tablespoons of red wine vinegar
• 1 cup of cold water
• Salt and pepper to taste
• Fresh herbs to taste like basil, parsley, or mint

Instructions:

1. In a blender, add the tomatoes, cucumber, bell pepper, onion, and garlic if using. Blend until smooth, or leave some chunks if preferred.
2. Add the remaining ingredients.
3. Chill in the refrigerator for 1-2 hours or overnight. 
4. Serve cold or at room temperature.

Nutrition information per serving: 140 calories; 7 grams of fat; 1 gram of saturated fat; 220 mg of sodium; 12 grams of carbohydrates; 6 grams of sugar; 3 grams of fiber; 2 grams of protein

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