Zesty Mint Gazpacho (Gluten-Free, Raw Vegan)

Print

It was an exquisitely beautiful summer day in NYC yesterday which necessitated a leisurely bike ride along the Hudson followed by some seasonally inspired food. My cycling companion suggested a summer gazpacho. I’d never made one before, nor had I ordered it at a restaurant. For some reason, cold soup never appealed to me. But I was willing to experiment.

And I’m glad I did. The orange Bell pepper made the gazpacho unexpectedly sweet. It needed some sea salt and cayenne pepper to stop it tasting like a juice, albeit an incredibly fresh zesty one. But it made me think – why not have this for breakfast? Why not indeed. It’s as quick as a smoothie to make. Simply chop the vegetables then blend.

The gazpacho is loaded with phytonutrients and antioxidants. The carotenoids in the tomatoes and peppers help protect the skin from sun damage while the potassium-rich cucumber enhances hydration.

Further Food Nutritionist Commentary:

Tomatoes are high lycopene, vitamin C and vitamin K. Lycopene is an antioxidant that helps fight cancer-causing free radicals, vitamin C helps keep the immune system healthy and strong, and vitamin K helps produce essential proteins that control bleeding and allow for blood clotting.

By Camryn Goldstein

Zesty Mint Gazpacho (Gluten-Free, Raw Vegan)

  • Prep Time: 5 minutes
  • Cook Time: N/A
  • Servings: 1

Ingredients

1 Organic Beefsteak Tomato, chopped
1/2 Cucumber, peeled and chopped
1 Orange Bell Pepper, chopped
4 Springs Mint
10 Organic Grape Tomatoes
2 pinches of sea salt
Dash of Cayenne Pepper
Ice
Serve with Avocado and Grape Tomatoes

Instructions

  1. Add all ingredients to the blender. Blend for 60 seconds or more. Adjust cayenne pepper based on taste.  I like it spicy so I used the equivalent of 1/4 teaspoon.
  2. Serve with diced avocado and sliced grape tomatoes.

 

Add all ingredients to the blender. Blend for 60 seconds or more. Adjust cayenne pepper based on taste.  I like it spicy so I used the equivalent of 1/4 teaspoon. Serve with diced avocado and sliced grape tomatoes.  

Nutrition Information

Per Serving: Calories: 244; Total Fat: 5 g; Saturated Fat: 1 g; Monounsaturated Fat: 4 g; Polyunsaturated Fat: 1 g; Cholesterol: 0 mg; Sodium: 262 mg; Potassium: 1714 mg; Carbohydrate: 44 g; Fiber: 10 g; Sugar: 22 g; Protein: 9 g

Nutrition Bonus:

Vitamin C: 530%; Vitamin A: 134%; Iron: 19%; Calcium: 30%

Superboost your soups with Daily Turmeric Tonic

Print
further food collagen

Leave a comment

Your email address will not be published.

Send this to friend