Cathy Wolz
This week’s Health-e-Recipe for Red Pepper Gazpacho refreshes you while supplying phytochemicals from tomatoes, zucchini and other cancer-fighting summer veggies.
Our recipe calls for roasting a red pepper, but you can save time by buying jarred roasted red peppers, draining one and tossing it into the blender or food processor. Red peppers contain plenty of vitamin C. So does the tomato juice, which contributes the phytochemical lycopene, found in processed tomato products. (Lycopene content increases when tomatoes are heated to make juice, sauce and paste. But you can also find it in raw tomatoes, watermelon and pink grapefruit.)
Cool cucumber and zucchini are added to the mix, along with those formidable cancer fighters, garlic and onion. The breadcrumbs enhance the texture and the white vinegar and hot sauce provide zing.
You may even want to add your own healthful garnish to Gazpacho, such as a sprig of cilantro, a few corn kernels or cubes of avocado. For more delicious cancer-fighting recipes, visit the AICR Test Kitchen. Click here to subscribe to our weekly Health-e-Recipes.
Photo reprinted from AICR’s New American Plate Cookbook.
