August 11, 2021
Bright, cold and packed with energizing, anti-aging nutrients this Summer Gazpacho Recipe is perfect. Delicate and flavourful, it’s a spectacular cold soup that will delight guests on your back patio, or save it all for yourself and it pack up in a mason jar to take for lunch at work.
After tweaking this recipe over the past decade, this Summer Gazpacho Recipe is officially the best summer gazpacho in town. (Yes, I just did a little bragging there, but once you taste this you'll understand it is warranted to make this claim). This Summer Gazpacho is packed with so many vegetables, herbs, and fruits, there is simply no better way to eat more vegetables. You may notice my Summer Gazpacho Recipe suggests using organic ingredients. Here's why.
Holly organic?! Why do my ingredients sometimes suggest you choose an organically grown option? Many fruits and vegetables are available at local markets. Whenever possible, choose organic. I get it! Sometimes the organic option is more than double the price making it an economical problem. But, there are a few handfuls of fruits and vegetables, called the Dirty Dozen, that are best eaten organically always. Why? These produce items tend to contain higher amounts of pesticides and other chemicals of which growing evidence suggests could pose harm.
The consumption of vegetables is linked to lower rates of heart disease, cancer and type 2 diabetes. Studies have shown people who eat more leafy green vegetables have a lower risk of stroke. Green-yellow vegetables are linked to lower cancer risk. Cruciferous vegetables (broccoli, Brussel sprouts) contain anti-cancer phytochemicals called glycosinolates. In addition, experts agree it is effective to eat fruit and vegetables for weight loss.
This simple soup can me made in about 10 minutes in a food processor. No stove or heating required, which can be a bonus when the outside temperature rises. For best results, let the soup sit for at least 30 minutes in the fridge. For optimal flavour, prepare the soup and chill it at least an hour before you hope to serve it to guests, or even the day before. Top with fresh basil leaves for an elegant service.
From Aging Bites: How the foods you’re eating may be making you age faster, by Allison Tannis.
In a food processor, combine the garlic, oil, vinegar, jalapeno pepper and green onion. Blend for 1-2 minutes to ensure well minced. Add in tomatoes, cucumber, cantaloupe, bell pepper and basil. Blend until smooth or desired consistency. For best results, let chill in the refrigerator for at least 30 minutes before serving. Keep left overs in airtight container in the fridge for 3-4 days. Option: add in a piece of whole grain bread to the food processor with the garlic-onion stage to make a thicker gazpacho.
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