Recipe of the Month - July 2010
Gazpacho is a chilled vegetable soup, perfect for the dog days of summer when vegetables are fresh and delicious. A 2004 Tufts University study published in the Journal of Nutrition demonstrated that daily consumption of gazpacho significantly raised blood levels of vitamin C while decreasing free radical stress and inflammation. Take advantage of peak tomato season (July to September) and whip up this classic and refreshing dish!
1 (14.5 oz.) can low-sodium vegetable broth
2 cups tomato juice
2 Tbsp. lemon juice
½ tsp. Tabasco sauce
1 garlic clove, minced
1 tsp. black pepper
1 red pepper, chopped
1 cucumber, peeled and chopped
4 medium tomatoes, chopped
1 red onion, chopped
- Mix the vegetable broth, tomato juice, lemon juice, Tabasco sauce, garlic, and pepper in a large pot over medium heat. Heat, uncovered, until the mixture begins to boil.
- Add the red pepper, cucumber, tomatoes, and onion. Return to a boil, reduce heat, and simmer for 2 minutes. Remove from heat.
- Cover and refrigerate. Once cold, blend half the mixture in a blender and combine with unmixed portion. Enjoy cold with crusty fresh bread!
Tip: Feel free to experiment with different ingredients like celery, green pepper, lime juice, and fresh herbs like basil, parsley, and oregano.
Makes 6 servings
Nutrition information (per serving):
60 calories, 0 g fat, 2 g protein, 13 g carbohydrate
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