Unlike many soups, gazpacho is served cold, making it a perfect meal solution on a sweltering summer night. But the benefits of gazpacho go beyond the temperature. Made from tomatoes and vegetables, it carries numerous health benefits, too. It’s a source of Vitamin A, Vitamin C, and Vitamin E, along with several other minerals and nutrients. See below for how to make this healthy chilled soup.
- 1 hothouse cucumber, halved and seeded, but not peeled
- 2 red bell peppers, cored and seeded
- 4 plum tomatoes
- 1 red onion
- 3 garlic cloves, minced
- 23 ounces tomato juice (3 cups)
- 1/4 cup white wine vinegar
- 1/4 cup good olive oil
- 1/2 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
Recipe Serves: 4-6 servings
- Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
- After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.
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For more than a century, UPMC Magee-Womens Hospital has provided high-quality medical care to women at all stages of life. The U.S. Department of Health and Human Services recognizes Magee as a National Center of Excellence in Women’s Health. More than 9,000 babies are born each year at Magee. The hospital also treats men for a variety of conditions, including surgical treatment. The Magee-Womens Research Institute was the first center to focus research only on conditions involving women and their infants.