Great Gazpacho

Gazpacho is a tomato-based, vegetable soup traditionally served cold. It originated in southern Spain and is perfect for a refreshing and cold meal in the summer.

With a kitchen stalked of fresh veggies, I decided to make good use of this bounty and prepare my first-ever Gazpacho. This treat is packed with vitamins, minerals and phytochemicals, all of which have various health benefits. Gazpacho is a solid source of antioxidants, which help to prevent free radical damage that can lead to premature aging. So, for a healthy dish that helps you look and feel great, try this recipe.

I started with a big basket of veggies. ((Can you notice the veggie face?)) 🙂


Then I took out my blender and had a veggie party!  Note: I modified this recipe to include cilantro. Just as an added benefit cilantro is an anti-inflammatory that may alleviate symptoms of arthritis and is a good source of iron.


Chill overnight, and here you go! Yummy Gazpacho! Enjoy!

(Recipe from Simply Recipes)

  • 6 ripe tomatoes, peeled and chopped
  • 1 purple onion, finely chopped
  • 1 cucumber, peeled, seeded, chopped
  • 1 sweet red bell pepper (or green) seeded and chopped
  • 2 stalks celery, chopped
  • 1-2 Tbsp chopped cilantro
  • 2 Tbsp chopped fresh chives
  • 1 clove garlic, minced
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 2 Tbsp freshly squeezed lemon or lime juice
  • 2 teaspoons sugar
  • Salt and fresh ground pepper to taste
  • 6 or more drops of Tabasco sauce to taste
  • 1 teaspoon Worcestershire sauce (omit for vegetarian option)
  • 4 cups tomato juice


Combine all ingredients. Blend slightly, to desired consistency. Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight, allowing flavors to blend.

Yield: Serves 8.

In health,

Reve ~ Johanna


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