By Brandon McDearis
Soup is generally not something that we think about eating in the middle of summer. However, cold soups can be a refreshing treat during the midst of a heat wave and the preparation could not be easier. Gazpacho is a delicious way to eat a variety of vegetables in one sitting. Recent studies have shown that the spicy blend of tomatoes, peppers, cucumber, garlic and olive oil can help control blood pressure while providing an abundance of nutrients. This recipe makes about 12 servings.
Ingredients:
- 2 pounds vine-ripened tomatoes, chopped
- 1 1/2 cups tomato juice
- 1 cucumber, chopped
- 1 red bell pepper, chopped
- 1 red onion, chopped
- 1 small jalapeno, seeded and minced
- 2 medium garlic cloves, minced
- 1/4 cup extra-virgin olive oil
- Juice of 1 lime
- 2 teaspoons red wine vinegar
- 1 tablespoon balsamic vinegar
- 2 teaspoons Worcestershire sauce
- 1 dash Tabasco
- 1 teaspoon cumin
- 2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons fresh cilantro, chopped
Preparation:
- Simply combine all ingredients in a pot and blend with an immersion hand blender or puree in batches in a regular blender. Another option is to blend half of the mixture and leave half chunky.
- Adjust seasoning as needed and chill for two hours or up to overnight.
Nutrition Facts: Calories: 75 / Fat: 3.5g / Saturated Fat: 0g / Carbohydrates: 12g / Fiber: 3g / Protein: 7g
