Gazpacho is loaded with nutritious vegetables, and because it is served cold, none of the valuable nutrients are lost through heating. This version is flavored with lemon and has a hint of spice.

Yield: 6 servings

Preparation time: 15 minutes

Refrigeration time: 1 hour

Ingredients

• 2 pounds tomatoes, cored, peeled and chopped
• 1 cup chopped cucumber
• ½ cup chopped green bell pepper
• ½ cup chopped red bell pepper
• 10 to 12 fresh basil leaves
• 2 cloves garlic, chopped
• 1 shallot, chopped
• 1 tbsp balsamic vinegar
• 1 tbsp hot sauce
• Zest of 1 lemon
• Juice of 2 lemons
• ¾ tsp salt
• ¼ tsp ground black pepper
• 2 tbsp sour cream or plain Greek yogurt
• 6 small fresh basil leaves

Directions

1. Place the tomatoes, cucumber, green and red bell pepper, basil, garlic, and shallots in the bowl of a food processor. Process on high for 10 seconds.
2. Add the balsamic vinegar, hot sauce, lemon zest, lemon juice, salt and pepper. Pulse until all ingredients are finely chopped. Transfer the soup to a bowl, cover, and refrigerate for at least 1 hour.
3. Garnish with a teaspoon of sour cream or plain Greek yogurt and a small basil leaf before serving.

Lori Rice, M.S., is a nutritional scientist and author with a passion for healthy cooking, exercise physiology, and food photography.