A cool, refreshing gazpacho with raw garden ingredients and no heating required!
Gazpacho is a great way to use up the plethora of fresh garden veggies that are available in the spring and summer.
Eating raw vegetables has many health benefits that can be lost when heating or cooking. Cooking often lowers anticancer components, nutritional value, and enzymes that aid digestion.
Red peppers contain higher levels of vitamin C when eaten raw, and onions lose important phytonutrients when cooked.
Make a batch and eat this tasty soup while relaxing on your porch or on-the-go!
Vegan, Vegetarian, Gluten Free, Dairy Free
Ingredients
3 medium tomatoes, peeled, seeded, and chopped (about 3 cups)
1 large cucumber, peeled, seeded, and chopped (about 2 cups)
1 red bell pepper, chopped (about 1 cup)
1 medium onion, chopped (about 1 1/4 cups)
3 cups canned tomato juice
2 tablespoons fresh herbs (such as tarragon, thyme, or parsley), chopped
1/4 cup red wine vinegar
2 cloves garlic, peeled and finely chopped
2 tablespoons tomato paste
Juice of 1/2 a lemon
Kosher salt
Cayenne pepper
Preparation
1. In a bowl, reserve 2 tablespoons each of the tomato, cucumber, pepper, and onion to garnish.
2. In the food processor or blender, purée the remaining ingredients until smooth, adjusting the seasoning to taste with lemon juice, salt, and cayenne pepper.
3. Cover and chill thoroughly, at least 3 hours but preferably overnight to allow all of the flavors to mingle and bring complexity to the dish. Adjust the consistency as desired with water. Serve in chilled bowls garnished with the reserved vegetables.
Let food be your medicine.
Recipe Credit: Dr. Alan Christianson
