Gazpacho or gaspacho, also called Andalusian gazpacho, is a cold soup and drink made of raw, blended vegetables. Whilst it originated in the southern regions of the Iberian Peninsula and spread into other areas, it is widely eaten in Spain and Portugal.
I was reminded of this refreshing soup, not only after reading about the heat-wave currently engulfing Europe, but because this soup is evidenced to have anti-inflammatory effects too.
The health promoting effects of fruit and vegetable consumption are widely accepted, and research published in the Journal of Nutrition, about the effects of Gazpacho soup, caught my attention. The study showed that consumption of this vegetable soup for two weeks, reduced markers of oxidative stress and inflammation. [Sánchez-Moreno et al., 2004].
The study, a collaborative effort between Tufts University and Spanish researchers, used Gazpacho soup, a Mediterranean soup containing 80% crude vegetables.
The study participants had two bowls of Gazpacho every day for two weeks and this antioxidant-rich soup was made from tomatoes, cucumbers, green peppers, olive oil, onions and garlic.
Blood samples for each volunteer were taken prior to soup consumption and on the seventh and fourteenth days of the study. Starting on the seventh day, levels of vitamin C in volunteers’ blood samples were found to have increased by 27% in men and 22% in women, and they remained elevated for the rest of the study.
Interestingly, uric acid levels, a risk factor for cardiovascular disease and gout, were reduced by 18% in the male volunteers and by 8% in the females.
Gazpacho Soup Recipe from the MyMT™ Kitchen
- 5 – 6 medium sized ripe tomatoes, halved and seeded (if you are able to buy some good quality tomatoes, these will make the soup more flavourful).
- 1 small cucumber, peeled and seeded
- 1 medium green bell pepper, seeded
- 1/2 small red onion, peeled
- 2 small garlic cloves (or 1 large clove), peeled
- 3 tablespoons olive oil
- 2 tablespoons sherry vinegar
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly-cracked black pepper
- 1/2 teaspoon ground cumin
- 1 thick slice of bread or a ¼ baguette, soaked, crusts removed
- optional garnishes: homemade croutons, chopped fresh herbs, a drizzle of olive oil, or any leftover chopped gazpacho ingredients.
METHOD:
- If you have time, remove the seeds from the tomatoes, cucumber and pepper (otherwise just move to step 2).
- Purée. Combine all ingredients together in a blender or food processor. Puree for 1 minute, or until the soup reaches your desired consistency.
- Season. Taste and season with extra salt, pepper and/or cumin if needed.
- Chill. Refrigerate in a sealed container for 3 to 4 hours, or until completely chilled.
- Serve. Serve cold, topped with your desired garnishes.
Bon Appetit!
