A bowl of soup on a hot summer day sounds like a bad idea—unless, of course, we’re talking about a refreshing bowl of gazpacho, a chilled, tomato-based soup that’s a staple in Spanish cuisine.
The recipe below, from Twenty-Dollar, Twenty-Minute Meals by Caroline Wright, packs plenty of tomato, cucumber, and bell pepper, so it’s full of nutrients like vitamin C and lycopene. Plus, because these vegetables are made up of mostly water, the soup will also help you stayed hydrated. As the book title implies, this meal can be whipped up in less than 20 minutes for a fraction of what it would cost to dine out.
- 6 medium plum tomatoes
- 1 red bell pepper
- Olive oil
- 2 Kirby cucumbers, cut into chunks
- ½ shallot
- ½ cup fresh parsley leaves
- 1 small garlic clove
- 1 tsp red wine vinegar
- Salt and pepper
- Preheat grill or grill pan to medium-high heat.
- Core tomatoes and bell pepper and cut into large, flat-sided pieces.
- Lightly oil grill grates or pan and place tomatoes and peppers on top. Cook until charred, about 5 minutes.
- Transfer grilled tomatoes and pepper to a food processor and add cucumbers, shallot, parsley, garlic, and red wine vinegar. Season with salt and pepper. Pulse to finely chop and blend.
As an alternative, try this blend: Husked tomatillos, 1 poblano, cucumber, shallot, garlic, and cilantro.
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