Gazpacho Soup

If you’re like me, your allergies and sinuses can get really bad in the summer, and sometimes what starts out as allergies acting up or sinuses draining can turn into the dreaded summer cold.

And when we have a cold, it’s always good to have some soup, but hot summer days and hot soup don’t always mix.

Fear not, Persephoneers! Here’s a a recipe for a cold summer soup that is just as helpful – gazpacho! Loaded with antioxidants and vitamin C (yay, tomatoes!), it can help you beat that summer cold without overheating you.

INGREDIENTS

  • 4 medium ripe tomatoes, chopped
  • 4 cloves garlic, peeled and chopped
  • 2 cucumbers, peeled, seeded and chopped
  • 2 tender celery stalks, chopped
  • 1 medium red onion, chopped
  • 1 red bell pepper, cored, seeded and chopped
  • 4 cups tomato juice
  • 1/4 cup red wine (or balsamic) vinegar
  • 1 tablespoon extra-virgin olive oil

Place all ingredients in a large bowl and toss. In a blender or food processor, mix a few cups at a time until just slightly chunky. Add salt to taste. Serve chilled.

The recipe serves 4. And a good side with it is crusty bread and spreadable goat cheese. Leftovers keep in the fridge for about 5 days. And on top of that, it’s pretty easy to make.

Source: An old issue of Self magazine from which I tore out the recipe pages.

So chill out and feel better!

6 thoughts on “Gazpacho Soup”

  1. I love gazpacho. And pureed fruit soups. Basically, cold soup is the best in the summer.

    And why’d you have to say crusty bread and goat cheese? Because that and gazpacho sounds like the most incredible thing ever right now, and I already ate dinner.

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