Gazpacho is a classic Spanish cold soup that relies on the flavors of familiar and beloved fruits and vegetables. Our recipe combines tomatoes, tomato juice, cucumber, bell pepper, onion and basil, which are blended and left to marinate while they chill overnight in the refrigerator. Simple to prepare, it is a cool and refreshing meal for hot summer days.
1 cup low-sodium tomato juice
1/4 cup cucumber, peeled, seeded and diced
1/4 cup red bell pepper, finely diced
1/4 cup sweet onion, finely diced
5-6 fresh basil leaves, finely chopped
1 1/2 pounds ripe tomatoes, coarsely chopped
Whole basil leaves to garnish
Add tomatoes and tomato juice into a blender and blend until smooth. Transfer the tomato base to a large bowl or glass container.
Add the cucumber, red bell pepper, onion, and chopped basil to the tomato base and stir.
Cover and chill in the refrigerator for at least 8 hours or overnight.
Adjust seasonings if necessary.
Ladle the soup into bowls and garnish with whole basil leaves before serving.
Rosane Oliveira, DVM, PhD
Rosane Oliveira, DVM, PhD is Founding Director of UC Davis Integrative Medicine and Adjunct Assistant Professor at the Department of Public Health Sciences at the School of Medicine at the University of California Davis. Blending a life-long passion for food and nutrition with over 20 years of scientific experience in genetic research, Dr. Oliveira is devoted to educating people about how food and lifestyle choices can affect genetic expression–i.e. how genes are turned on and off and either cause disease or promote health. She is a native of Rio de Janeiro, Brazil and has lived in the US since 2003.