Gazpacho, for your health
Whenever I eat gazpacho, I’m transported back to my time living in Spain, enjoying the warm summer evenings in the outdoor plazas, sipping a bowl of the chilled tomato soup beside a glass of rosé and a bowl of freshly made potato chips. It’s become a summer tradition to whip up batches of gazpacho in an attempt to recreate that scene. Summer is ideal for gazpacho because tis the season for tomatoes, when they are flavorful and abundant in markets.
Gazpacho is a cold tomato soup that originates from the Andalucía region of Spain. While its main base is made up of tomatoes and tomato juice, it also consists of cucumbers, red bell peppers, onions, garlic, and olive oil. Traditionally, bread is served alongside a bowl of gazpacho, though it can be enjoyed just as well without it by adding your own unique blend of spices and ingredients. In today’s variation, I chose to incorporate orange juice and zest for a bit of sweetness, along with pumpkin seeds for a little protein and crunch. If you’re looking to make a well-rounded meal out of the soup, try pairing gazpacho with a seasonal corn salad (recipe below) or grilled fish.
The brightly colored orange, reds, greens, and purples are rich in antioxidants like lycopene and beta-carotene. These antioxidants, amongst others play key roles in keeping our cell membranes fluid, which is important to allow nutrients in, while also removing cellular waste and preventing toxins from entering. By eating vegetables rich in antioxidants, you prevent free radicals (antoxidants archnemesis) from causing inflammation that leads to gut dysfunction, imbalanced hormones, and a slow operating body.
Healthy liver, healthy cells, healthy gut, equals glowing skin
On their energetic side, their beautiful red hues feed your root chakra for feeling grounded, safe, and supported while, also allowing you to sense bravery, strength, and courage in all that you want to express in this world.
Gazpacho
INGREDIENTS
4-5 ripe Roma tomatoes
1/2 small red onion
1/2 medium cucumber, seeded and peeled
1/2 red bell pepper, seeded
1/2 garlic clove
1 red chili, seeded
1/4 cup fresh orange juice, plus zest for garnish
2 tbsp. pumpkin seeds
2 tbsp. raw apple cider vinegar
1/3 cup extra virgin olive oil
1 cup low-sodium tomato juice
1 cup cold pure filtered water
1 tsp. sea salt
1/2 tsp. ground black pepper
INSTRUCTIONS
1. Using a food processor or blender, combine all of the ingredients, including the tomato juice and water. Pulse or blend until all ingredients are mixed well. Depending on your preference, you can blend until smooth, or keep the mixture a little chunky.
2. Pour mixture into a large bowl and season to your liking. Chill the soup for at least an hour. When ready to serve, garnish with parsley or torn mint, orange zest, pumpkin seeds and a squeeze of fresh lime. You can also add the remaining diced vegetables and avocado.
Corn Salad
INGREDIENTS
1 ear of white or yellow corn
3 tbsp. diced cucumber
1 tbsp. diced red onion
1 tbsp. extra virgin olive oil
Sea salt and pepper, to taste
INSTRUCTIONS
In a large pot of boiling water, cook the corn for 3 minutes. Immediately drain and cool it under cold water to stop the cooking. Placing the ear upwards on a cutting board, use a sharp knife to cut along the side of the ear, removing the kernels from the cob. Toss the kernels into a large bowl with the red onions, cucumber, olive oil, salt, and pepper.
Updated: July 12th, 2021
