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- Side One - Cut Out Below -


Don't wait until tomatoes come into season to make great tasting gazpacho. I can never get enough of this soup that is filled with veggies that have both cancer-preventive and cancer-fighting activity.

  • 2-14.5 ounce cans of diced tomatoes (I use 1 can of Muir's smoked diced tomatoes and 1 can of plain small diced tomatoes for a little extra flavor)
  • 1/2 cup water
  • 2 Tbsp. olive oil (do not omit)
  • 1 seedless cucumber, cut into small dice (about 2 cups, more or less)
  • 1/2 yellow sweet pepper, cut into small dice (about 3/4 cup)
  • 1 small onion, cut into small dice (about 1/2 cup)
  • 2-3 medium garlic cloves, minced
  • 1/2 jalapeno pepper, seeded and minced finely (more if family okays!)
  • 2 Tbsp. red wine vinegar
  • 2-3 Tbsp. chopped fresh cilantro, basil, lemon balm, and chives (I just pick herbs from my garden, wash, pat dry, and chop them all together)
  • Salt and freshly ground pepper to taste (we don't use much at all)


- Side Two- Cut Out Below -

Gazpacho (cont.)


  • Blend 1/2 cup of the tomatoes, water, and olive oil in the blender until pureed.
  • Transfer to a medium sized serving bowl and add the remaining ingredients.
  • Season w/salt and pepper.
  • Cool several hours.
  • Serve with a dollop of either low-fat sour cream or low-fat yogurt and another sprinkle of chives.

I served this with a veggie risotto and some fresh fruit for a complete meal. Great on a warm summer evening, but I enjoy eating this soup all year round!