Load up on antioxidants with this simple summer soup!

What do you do, with too many tomatoes and cucumbers from your summer harvest?   Ok, so many of you don’t have a vegetable garden like I do, but you can still make this awesome recipe.

If you’ve never had gazpacho, it’s worth trying! It’s delicious and this is an incredibly easy recipe.

So what’s so great about the ingredients in this soup? Well, there’s tons of great stuff, but I’ll keep it short so we can get to the recipe!

Tomatoes –  loaded with antioxidants and lycopene, which according to studies has shown to improve bone health. They are also a great source of vitamin C and good source of other vitamins.

Cucumbers – Due to their high water content they help you stay hydrated and alkaline, and help your body fight inflammation. Plus they contain polyphenols which help fight disease. Plus they contain soluble fiber rich skin, which aids in digestion and has loads of vitamins.

Red Peppers – Vitamin C rich, and high in beta-carotene, as well as containing antioxidant and antiinflammatory properties.

Red Onions – helps keep your immune system healthy

Cumin – a fabulous spice with anti-inflammatory properties

Basil – Great source of vitamin K, and according to the World’s Healthiest Foods, it contains flavanoids that protect the cells and chromosomes from radiation and oxygen-based damage.

Last but not least…

Parsley – Great source of vitamin K and A, and supports kidney function


Easy Gazpacho Recipe


  • 5 large fresh tomatoes, diced (I did not peel, but you can if you want a smoother consistency)
  • 1/2 English cucumber, peeled and diced
  • 1/2 cup red pepper, diced
  • 1/4 cup red onion, diced
  • 1 jalapeño pepper, seeded and minced
  • 1 tsp salt
  • 1 tsp cumin
  • 1/2 tsp oregano
  • ground pepper to taste
  • 1 lime, juiced
  • 1/4 cup olive oil
  • 1 tsp balsamic vinegar
  • fresh diced parsley
  • fresh diced basil

Throw it all in the food processor. Process for a few minutes, but not too smooth, you want a slightly chunky texture.

If you can tolerate dairy (not me:(), top with a little goat feta cheese.

Serve as a side to barbecued anything!


Yours in health and fitness,


Daniela Nahas


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