A fulfilling and nutritious meal in under 30 minutes! Try this summer classic, Heirloom Tomato Gazpacho for a light and healthy dish this season!
Ice cream is not the only summer refresher! Stay cool with vegetables! Gazpacho, a cold soup summer favorite, is packed with tons (and I mean tons) of vegetables! What makes this dish so amazing? It takes very little time to make, and can include a variety of vegetables! Leftover vegetables in your refrigerator? Say so long to food waste!
Traditional gazpacho includes red tomatoes as the base using a 3:1 ratio of tomatoes to other vegetables. However, there are different types of this soup ranging from vibrant red to delicious green and white. Thanks to the addition of other vegetables, gazpacho can be unique in flavor and texture.
In this heirloom tomato gazpacho recipe, I used cucumbers and red pepper for extra vegetables adding more taste and texture. The traditional version of gazpacho also includes fresh bread. For this version, I used only what I had available in my kitchen. Feel free to add either bread or breadcrumbs for a heartier texture. Want some fun toppings to your gazpacho? Try fresh avocado (as I did in this recipe), an additional olive oil drizzle, or even fresh basil. If you want to add more protein to make this a complete meal, add white beans, cheese, or even seafood on top! To learn more about the creative varieties of gazpacho, check out this article by Food & Wine.
Eat Your Vegetables!
You’ve been told to eat your vegetables numerous times when you were a child, and there’s a reason why! Eating more fruits and vegetables has been linked to potentially reduce the risks of chronic illnesses. Thanks to the abundance of nutrition, they fight inflammation, help maintain a healthier weight, and even lower blood pressure.
Tomatoes, the main ingredient in gazpacho, are filled with many nutrients! Vitamin C, lycopene, and potassium just to name a few. Lycopene, a pigment that gives fruits and vegetables their rich red color is part of the carotenoid family. This antioxidant, a free radical fighter, has been linked to reducing risks for heart disease and cancer. Lycopene is naturally fat soluble. Pairing a small amount of olive oil in this gazpacho makes it even more easily absorbed. Need another example? A creamy tomato soup for the winter season such as my Creamy Tomato Lentil Soup with Coconut Milk!
For more on the types of nutrients in fruits and vegetables, and their roles in our health visit the USDA’s Choose my Plate.
- 3 Roma tomatoes, chopped (makes about 2 1/4 cup)
- 1 cup heirloom tomatoes, largely chopped
- 1 cucumber, seeded and largely chopped
- 1 red bell pepper, largely chopped with seeds removed
- 2-3 cloves garlic
- 1 shallot, peeled and largely chopped
- 1 teaspoon smoked paprika, optional
- 2 tablespoons balsamic vinegar
- 1/4 cup extra virgin olive oil
- Optional topping: chopped avocado, basil leaves, hot sauce
- In a large food processor or high powered blender, pulse tomatoes until pureed consistency.
- Add the remaining vegetables, shallot, garlic, and paprika. Pulse until blended thoroughly.
- Slowly pour in the vinegar and olive oil from the small opening of the processor or blender while blending to evenly distribute the oil. Turn off the food processor.
- Transfer to a soup bowl and top with optional toppings or serve as is.