My client Brendan gave me his little trick to clean eating in the summer: Gazpacho. Great ideas lead to great bods. Show us the way, Brendan!
Nothing beats gazpacho—a traditional summer soup from the Andalucia region of Spain—on a hot summer day. Not only is it delicious, but
it’s super healthy, too! Now, this isn’t a totally “authentic” version. The real deal calls for day-old bread, but this is a great low-carb alternative. For a thicker, chunkier gazpacho, coarsely chop up the veggies in a food processor as directed in the recipe. If you prefer a creamy, more soupy version, throw it all together in a blender.
I will sometimes double all the ingredients and make a HUGE bowl that I can share with tons of friends. Just remember: the more it sits in the refrigerator, the better it tastes!
1 hothouse cucumber, halved and seeded, but not peeled 2 red bell peppers, cored and seeded 4 plum tomatoes 1 red onion 3 garlic cloves, minced 23 ounces tomato juice (3 cups) 1/4 cup white wine vinegar 1/4 cup olive oil 1/2 tablespoon kosher salt 1 teaspoons freshly ground black pepper
Roughly chop the cucumbers, bell peppers, tomatoes, and red onions. Put each vegetable separately into a food processor and pulse until it is coarsely chopped.
After each vegetable is processed, combine them in a large non-metallic bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. Ideally, let it sit overnight before serving.