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Cold Gazpacho Soup Recipe

Cold Gazpacho Soup

To help prevent those moments when you rummage through the fridge after a busy workday, especially for those readily available empty carbs, I’ve prepared a recipe for a cold soup that takes just 5 minutes to make. This way, you’ll have a nutritious raw food appetizer that satisfies your hunger and allows you to prepare the main course for your dinner calmly. This cold soup is especially recommended for hot summer days and makes a perfect appetizer that both adults and children will love.

 

 

Starting your meal with a raw food appetizer like cold gazpacho is a great way to fill up on nutrients before the main course. The fresh ingredients in gazpacho, particularly the tomatoes, are packed with vitamins and antioxidants. Tomatoes are rich in lycopene, a powerful antioxidant known for its protective effects against sun damage. This makes gazpacho an ideal summer dish, as the lycopene helps shield your skin from the sun’s harmful rays.

Ready to dive in? Let’s get started… I’m not sure about you, but I’m already getting hungry!

Gather Your Goodies

4 tomatoes

1 cucumber

1/2 bell pepper

1/4 small onion

1/2 mango

1/2 apple

2 teaspoons olive oil

1/2 teaspoon salt

A pinch of black pepper

1/3 cup water

3/4 cup ice

1 clove garlic (optional)

3 basil leaves (optional)

How to Whip it Up?

Place all the ingredients into a powerful blender and secure the lid. (I use and recommend Vitamix.)

Start at speed 1, turn on the blender, and gradually increase to speed 10.

Blend for about 30 seconds to a minute.

For blenders with preset programs, select the smoothie program.

Bon appétit and enjoy!

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