When it’s too hot to cook, an easy way to cool off is to sip some vegetables. And gazpacho, a chilled summertime soup, is just the ticket on a hot day.
This soup can be mighty good for you, too. You’ll get a dose of lycopene, an antioxidant known for its health benefits, from the tomatoes. Fiber is an added boost as are the vitamins from other vegetables, which count as at least one (or more) serving of vegetables.
It’s also a filling and satisfying soup.
Most gazpacho recipes are tomato-based (but you can make it with fruit). You can use fresh tomatoes, canned tomatoes or you can roast tomatoes for a deeper flavor. Using cooked tomatoes ups the lycopene.
Today’s recipe is adapted from one in the August 2013 issue of Eating Well magazine.