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)
- 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.
- Pour the soup into a large bowl with a lid. Add in the bell pepper, apple, and onion and stir to combine.
- Place in the fridge to chill for at least 2 hours or overnight to allow the flavors to meld.
- 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