Cool Soup for Hot Days
By Diane Weber-Gale
Soup can make for a great meal, but in the summer it is often too hot to eat. However, gazpacho is a perfect soup substitute for a hot summer day because you serve it chilled. It is incredibly satisfying, healthy, super delicious and rather easy to make. The best part of this recipe is now that summer is here, fresh vegetables are available from your own gardens, local farmers’ markets, or even the grocer.
This soup is best served really cold and will keep in the refrigerator for a number of days. The tastes just get more infused as the days pass.
- 1 1/2 cups of tomato juice or vegetable cocktail juice, preferably low sodium
- 2 medium tomatoes, peeled & finely chopped
- 1/2 cup finely chopped green pepper
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped seeded cucumbers
- 1/4 cup finely chopped onion
- 1/4 cup snipped chives
- 2 tablespoons olive oil or cooking oil
- 2 tablespoons red wine vinegar
- 2 teaspoons snipped parsley
- 1/2 to 1 teaspoon salt (to taste)
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon pepper
- 1 small clove garlic, minced
- 5 drops hot pepper sauce
- Sour cream (or vegan substitute)
- Snipped chives (for a garnish)
In a medium bowl, combine all ingredients except sour cream and the garnish. Cover and refrigerate for several hours or overnight. Serve in chilled cups or bowls. Dollop each serving with sour cream and sprinkle with additional chives, if you like. Makes four side dish servings.
Diane Weber-Gale is the mom of Olympic swimmer Garrett Weber-Gale, and she does a little of this, that and everything for AthleticFoodie. She shares her trials and triumphs as she tries to stay fit, eat well and live a healthy lifestyle. Contact Diane via email with questions.
The views expressed in this article are the opinion of the author and not necessarily the practices of USA Triathlon. Before starting any new diet or exercise program, you should check with your physician and/or coach.