Garden Gazpacho

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A chilled gazpacho soup is one of those dishes that brightens your mood as you’re eating it-especially if you’re slurping it on a hot sum­mer day when your body is craving nourishing hydration. Bonus: Tomatoes are an excellent source of the antioxidant lyco­pene, which supports bone health and decreases inflammation.

  • 2 pounds tomatoes, quartered
  • 1 cucumber, peeled and quartered
  • 1 jalapeño pepper, stem removed (for a milder taste, discard the seeds), wear plastic gloves when handling
  • 4 cloves garlic
  • 1 tablespoon soy sauce
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 yellow bell pepper, seeded and finely chopped
  • 1 Granny Smith apple, finely chopped
  • 1/4 red onion, finely chopped
  • 2 tablespoons extra-virgin olive oil (optional)
  • 1/4 cup minced fresh cilantro, basil, parsley, or mint (optional)


  1. In a high-speed blender or food processor, place the tomatoes, cucumber, jalapeño pepper, garlic, soy sauce, balsamic vinegar, salt, and black pepper and process on high speed until smooth.
  2. Pour the soup into a large bowl with a lid. Add in the bell pep­per, apple, and onion and stir to combine.
  3. Place in the fridge to chill for at least 2 hours or overnight to allow the flavors to meld.
  4. Stir before serving. Ladle into bowls and top each with a drizzle of oil and a sprinkle of herbs (if desired).

Source: Run Fast. Eat Slow: Nourishing Recipes for Athletes by Shalane Flanagan and Elyse Kopecky