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GAZPACHO 1024 1024 Delphine Remy | Holistic Nutrition & Eating Psychology Coach

Gazpacho. Is it a soup? A beverage? A dip? Perhaps each of these depending how you’re serving it. Gazpacho is a living legend with ancient roots dating back to Romans times. This soup which consisted of bread, olive oil and garlic was first introduced by the Romans to southern regions of Spain and Portugal but became widely popular and spread internationally. Modern takes on Gazpacho include adding ingredients such as red bell peppers, cucumbers and onions. Tomatoes remain the primary ingredient in Gazpacho today which are high in lycopene, an antioxidant providing protection against prostate cancer in men, and beta-carotene. Both of these antioxidants play a key role in cleaning up free radicals in the blood system, carry anti-inflammatory agents, and help prevent eye damage, such as cataracts and other diseases.

Prep Time 10 min
Servings 6

3 pounds very ripe tomatoes
Kosher salt and freshly ground black pepper
1/2 pound cucumber, peeled
1/3 pound small red onion, peeled
1/3 pound red bell pepper, cored, seeded
1/4 cup roughly chopped fresh basil leaves
2 cloves garlic, peeled and smashed
1 cup extra-virgin olive oil, plus more for serving
2 tablespoons white vinegar, plus more to taste
Chopped herbs such as parsley, chives, basil for serving

Put tomatoes in blender and blend until smooth
Add the remaining ingredients and blend using the pulse button, blend until you reach the consistency you want. I personally like when there are still a few visible chunks.
Chill in refrigerator to blend flavors, at least 2 hours.
Serve with chopped herbs and drizzled extra virgin olive oil.

Added bonus — gazpacho keeps for 3 days in the refrigerator.


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