Gazpacho is a Spanish-style cold, raw soup bursting with flavor and exploding with nutrients that will improve your weight, skin, and energy. Gazpacho is rich in minerals, antioxidants, fiber and in vitamins A, C, and E. Tomatoes are high in carotenoids such as lycopene and beta-carotene, antioxidants that can prevent prostate cancer, high blood pressure and eye problems.
The summery vegetables are simple and easy to source, with the main ingredients being tomato, red bell peppers, cucumber, onion, garlic, and extra virgin olive oil. It was traditionally made by pounding garlic cloves and soaked stale bread into a bowl (dornillo). Water and cut vegetables or fruit and especially ripe tomatoes were then added, making for a refreshingly cool meal enjoyed by harvesters working under the hot summer sun. As simple as that sounds, there’s a ton of health benefits you can get from having a bowl of this delicious dish. Today, though, the ingredients are usually poured into a blender or a food processor to make a smooth or chunky textured soup.
1 organic hothouse cucumber, seeded
2 organic red peppers, cored and seeded
4 organic plum tomatoes
1 organic red onion
3 garlic cloves, minced
3 cups good tomato juice
¼ cup white wine vinegar
¼ cup good extra virgin olive oil
½ Tablespoon salt
1 teaspoon freshly ground pepper
Roughly chop the cucumbers, bell peppers, tomatoes and red onions. Put each vegetable separately into a food processor fitted with a steal blade and pulse until just coarse, not pureed. After each vegetable is processed, combine in a large bowl and add the garlic, tomoato juice, vinegar, olive oil, salt and pepper. Mix well and chill for at least one hour...longer if possible as flavors will deepen with time. May be stored in refrigerator for one week.
Authors note: this recipe (adapted from Barefoot Contessa) was discovered on a trip to Martha's Vineyard in 2006...great memories.