This world famous soup is traditionally served cool in warm climates. It has been enjoyed at least as far back as the times of the Roman Empire, and is popular across the Mediterranean, especially in Spain. Rich in tomato as the main ingredient, this is a substantial source of lycopene, an antioxidant in the carotenoid family, which protects cells from free-radical damage and may help prevent certain cancers.
- 1 hothouse cucumber, halved and seeded, but not peeled
- 2 red bell peppers, cored and seeded
- 4 plum tomatoes
- 1 red onion
- 3 garlic cloves, minced
- 24 oz. (3 cups) tomato juice (Homemade version lowers sodium content substantially)
- 1/4 cup white wine vinegar
- 1/4 cup extra virgin olive oil
- 1/2 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes.
- Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not over process.
- After all of the vegetables have been processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well.
- Chill before serving. The longer gazpacho sits, the more the flavors develop.
Yields 5 Servings
Nutrition information per serving: Calories 161; Total Fat; 11g; Saturated Fat 2g; Carbohydrate 15g; Fiber 10g; Protein 3g; Sodium 177mg.
Recipe adapted from: The Barefoot Contessa Cookbook by Ina Garten, 1999