Recipes: Gazpacho

Tomatoes are rich lycopene, a carotenoid pigment that gives it the rich red color and which is also a powerful antioxidant. While you can get the maximum benefit from these nutrients with cooked tomatoes, this raw soup provides refreshment in the hottest months.

1 English cucumber, peeled and seeded
1 medium red bell pepper
1 medium green bell pepper
1/2 cup chopped white onion
1 tablespoon chopped garlic
2 pounds of chopped ripe tomatoes
1 cup loosely packed diced whole grain bread
1 tablespoon plus 1 teaspoon apple cider vinegar
2 tablespoons olive oil
3 tablespoons finely minced parsley

Cut half of the cucumber into coarse chunks and place them in the work bowl of a blender or food processor; reserve the other cucumber half for garnish. Add to the work bowl half of the red bell pepper, seeded and coarsely chopped, and half of the green bell pepper, seeded and coarsely chopped, reserving the other halves of the vegetables for garnish. Add the onion, garlic, tomatoes (with any liquid), bread, vinegar and olive oil. Process until very smooth. Season to taste with salt and pepper. Refrigerate for 2 to 4 hours.

When ready to serve, remove gazpacho from refrigerator. Season to taste with additional salt and pepper. Divide among six wide soup bowls and sprinkle with parsley. Serve chilled


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