With the heat of summer, this chilled soup makes for a healthy and refreshing meal. Give this recipe from the dietitians in our Culinary Medicine Program a try!
2¼ lbs. tomatoes, diced
1 red bell pepper, diced
¾ English cucumber, chopped and divided
1 garlic clove, minced
½ red onion, finely chopped and divided
4 T chopped basil, divided
¾ t Kosher salt
½ t black pepper
½ t cumin
½ t garlic powder
1 t red wine vinegar
¼ English cucumber, diced (for topping)
1 cup chopped cherry tomatoes, halved (for topping)
2 T. extra-virgin olive oil
1. In a blender or the bowl of a food processor, combine the tomatoes, red bell pepper, half the cucumber, garlic, half the red onion and half of the basil. Puree the mixture until smooth.
2. Add 1 Tablespoon of olive oil and the red wine vinegar. Season with salt, pepper, cumin and garlic powder, and blend to combine.
3. Ladle the gazpacho into serving bowls and garnish with the remaining cucumber, basil, and onion, and add the cherry tomatoes (if desired) and a drizzle of olive oil.
Nutrition per serving