When you include the American Institute for Cancer Research in your estate plans, you make a major difference in the fight against cancer.

Corporate Champions who partner with the American Institute for Cancer Research stand at the forefront of the fight against cancer

40 Years of Progress: Transforming Cancer. Saving Lives.

The AICR Lifestyle & Cancer Symposium addresses the most current and consequential issues regarding diet, obesity, physical activity and cancer.

The Annual AICR Research Conference is the most authoritative source for information on diet, obesity, physical activity and cancer.

Cancer Update Program – unifying research on nutrition, physical activity and cancer.

Read real-life accounts of how AICR is changing lives through cancer prevention and survivorship.

We bring a detailed policy framework to our advocacy efforts, and provide lawmakers with the scientific evidence they need to achieve our objectives.

AICR champions research that increases understanding of the relationship between nutrition, lifestyle, and cancer.

Are you ready to make a difference? Join our team and help us advance research, improve cancer education and provide lifesaving resources.

AICR’s resources can help you navigate questions about nutrition and lifestyle, and empower you to advocate for your health.

Vegetarian |50 calories per serving|15 minute recipe

Easy Gazpacho

This content was last updated on June 9, 2020

Gazpacho, a chilled tomato and vegetable soup from Spain, is a refreshing addition to a summertime meal. The name of the Spanish soup is derived from the word meaning “remainders” or “worthless things.” This soup, however, is far from worthless. At front and center of this soup are tomatoes, garlic and onions that contain the phytochemicals lycopene, phenolic acids, quercetin and more, making this chilled soup a potent health ally, as well as zesty and satisfying.


  • 1 large tomato, seeded and chopped
  • 1 medium cucumber, peeled, seeded and chopped
  • 1 medium yellow onion, chopped
  • 1 large roasted red bell pepper from a jar, seeded and coarsely chopped
  • 2 large cloves garlic, minced
  • 1/2 cup chopped cilantro
  • 2 Tbsp. red wine vinegar
  • 1 Tbsp. extra-virgin olive oil
  • 3 cups tomato juice or vegetable juice, divided
  • Salt and freshly ground pepper, to taste
  • Hot pepper sauce (optional)
Makes 6 servings. Per serving: 50 calories, 0 g total fat (0 g saturated fat, 0 g trans fat), 0 mg cholesterol, 10 g carbohydrates, 1 g protein, 1 g dietary fiber, 150 mg sodium, 7 g sugar, 0 g added sugar.


  1. In blender or food processor, combine tomato, cucumber, onion, bell pepper, garlic, cilantro, vinegar and olive oil.
  2. Add one cup of tomato juice and purée to desired degree of smoothness. Stir in remaining tomato juice. Add salt, pepper and hot pepper sauce (if using), to taste.
  3. Refrigerate mixture for at least four hours (and up to two days).
  4. Stir soup and serve very cold in bowls or glasses. Add garnishes as desired (see suggestions in the recipe note).


You can garnish the gazpacho with croutons, diced tomato, diced onion, minced fresh cilantro leaves or peeled, seeded and diced cucumber.

This recipe is reprinted from The New American Plate Cookbook, which features 200 mouth-watering recipes and color photos. It is available from bookstores and online booksellers. Proceeds from sales fund cancer research.

This recipe contains cancer fighting foods:

This recipe was specially crafted to support cancer prevention and survival. It adheres to AICR's Cancer Prevention Recommendations. Learn more about our recipe guidelines.

All Foods

Recipes you might also love:

Leave a comment

We love to hear from the community! If you made the recipe, please choose a star rating, too.

Pxpihp Bv Kcqa

January 20, 2023

Hello aicr.org Administrator, identical below: Link Text

Lula Lafountain