When you are a soup-aholic and summer heat smacks you dead in the face, but you still want to enjoy your favorite comfort food, what do you do? You adapt, of course. There can be just as much comfort in a cold soup as there is in a hot soup, and I am about to share with you my summer gazpacho recipe.
Whether hot or cold, soups are mostly liquid, so they’re a great way to stay hydrated and full. They give your immune system a boost and may help you stave off a cold or flu. Most soups are loaded with disease-fighting nutrients and may also help combat symptoms if you do happen to come down with a sickness.
Since the warmer months are ideal for harvesting fresh fruits and vegetables, it seems only fitting to use what is in season, and with tomatoes, peppers, and cucumbers being in season, why not try a summer gazpacho recipe? Gazpacho is a cold vegetable soup that is so popular, it’s been named the national soup of Spain. If you aren’t fortunate (or are like me and have tiny creatures that sneak into your garden), then find a friend with too much of a good thing, or visit your local farmer’s market. This is a really inexpensive way to create a healthful meal for pennies on the dollar.
Since we are all wearing less clothing in the summer months, it would also seem ideal to gravitate toward foods that are nutrient-dense and can keep you looking beach ready. If your goal is to support your digestion and decrease your waistline, adding a cup of gazpacho to your lunch menu is a pretty yummy solution.
Additionally, gazpacho is a natural source of vitamins A, C, and E, phosphorus, iron, calcium, magnesium, manganese, zinc, copper, potassium, and sodium. It also provides a solid punch of fiber and antioxidant substances such as carotenoids and lycopene, which gives tomatoes their red coloring.
All gazpachos begin with tomatoes, which are a great way to consume vitamin C, biotin, molybdenum, and vitamin K. They’re also rich in copper, manganese, potassium, dietary fiber, vitamin A (in the form of beta-carotene), vitamin B6, folate, niacin, vitamin E, and phosphorus. Additionally, they are a good source of chromium, pantothenic acid, choline, zinc, and iron. These 22 total nutrient rankings for tomato actually place this amazing vegetable right alongside kale. Pretty solid base going on here.
I like to include Anaheim peppers, green bell peppers, jalapeno peppers, cucumbers, red onion (or any other mild variety you have on hand), and of course, garlic in my summer gazpacho recipe. I play around with various spices—usually whatever mood I am in. Since I want the veggies to be the star of the show, I keep things pretty tame, but for folks who want to kick things up a notch, it can’t hurt to add a little sriracha or other hot sauce.
Ingredients
- 2 lbs ripe tomatoes
- 1 Anaheim pepper seeds removed
- 1 cucumber peeled
- 1 jalapeno seeds removed
- 1 red onion
- 2 cloves garlic
- 2 tbsp sherry vinegar
- 2 tbsp extra virgin olive oil
- 2 tsp cumin
- 2 tsp coriander
- salt and pepper to taste
- sriracha optional
- lime optional
Instructions
- Place the first six ingredients into your blender or food processor.
- Then blend until all ingredients are well incorporated.
- Strain mixture (or if you prefer a heartier soup, you can omit this step).
- Add back to blender/food processor, and while the soup is blending, drizzle sherry and olive oil into the mix.
- Refrigerate until chilled (even better overnight).
- Serve with sriracha, lime, and/or avocado(optional).
- Enjoy!
Nutrition
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