COOL SUMMER SOUP: GAZPACHO
There's something almost defiant about a cold soup on a hot Arizona morning — nourishing, refreshing, and ready before the heat of the day sets in. This gazpacho comes together in minutes, costs very little, and delivers real hydration, fiber, and fresh flavor right when you need it most.
Ingredients
- 1 can (15 oz) diced tomatoes, chilled
- 1 cucumber, peeled and chopped
- 1 cup low-sodium vegetable juice (such as V8)
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon garlic powder
- Salt and pepper to taste
Directions
- Blend. Wash hands. Combine the tomatoes, cucumber, and vegetable juice in a blender and blend until smooth.
- Season. Stir in the olive oil, vinegar, garlic powder, and a pinch of salt and pepper.
- Chill and serve. Refrigerate for at least 30 minutes, then serve cold.
Serves 2–3. Keeps well in the refrigerator for up to two days.
