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)
- In blender or food processor, combine tomato, cucumber, onion, bell pepper, garlic, cilantro, vinegar and olive oil.
- 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.
- Refrigerate mixture for at least four hours (and up to two days).
- 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:
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