We often enjoy soup to warm up during cold winter months, but there is also a place for it in the summer diet. In the hot months, our bodies naturally want to eat lighter, and gazpacho takes the heat out of the mix so we can not only slim down but also cool down. This fresh gazpacho recipe makes a simple, flavorful soup that takes just minutes to bring together. Enjoy!
Gazpacho is a chilled Spanish soup. You can spice it up according to your threshold of tolerance and it is best served with croutons, herbs, or sliced avocado. The core of gazpacho soup is fresh tomatoes. One cup of ripe raw tomatoes provides a great source of vitamins A, C, K, folate, and potassium. They are low in sodium, fat, cholesterol, and calories. They also offer thiamin, niacin, vitamin B6, magnesium, phosphorus, and copper. One cup gives you 2 grams of fiber and keeps your blood sugar in balance. Tomatoes are packed with beta-carotene, which protects the skin from the sun. Its vitamin K and lycopene content work to strengthen bones and fight against osteoporosis. Lycopene has also been shown to prevent cancer.
Fresh Tomato Gazpacho Soup
From the Organic Authority Files
- 2 large tomatoes
- 1/2 cucumber
- 1/2 celery rib
- 1/4 red or green bell pepper
- 1/2 teaspoon lemon juice
- 1/2 teaspoon lime juice
- 1 tablespoon balsamic vinegar
- 1 teaspoon of fresh parsley, finely chopped
- Salt and pepper to taste
- Dash of cayenne pepper or hot sauce
Blend all ingredients except the parsley in a blender. Mix in the parsley and let cool in the refrigerator in a sealed container. The flavors intensify overnight.
Photo Credit: -Nickon