Skip Navigation LinksHome > August 2014 - Volume 8 - Issue 3 > The Bounty of Late Summer: Garden-Fresh Gazpacho
HEART Insight:
doi: 10.1097/01.HEARTI.0000452798.08585.a3
Departments: The Hungry Heart: In Season

The Bounty of Late Summer: Garden-Fresh Gazpacho

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This recipe is reprinted with permission from American Heart Association Go Fresh. Copyright © 2014 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.

Serves 6; 1 cup per serving

Prep time: 20 minutes

Gazpacho is the ultimate summertime vegetarian dish because it maximizes the garden's bounty and it's served at room temperature or chilled.

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2½ cups chopped, seeded tomatoes

1½ cups chilled low-sodium spicy mixed-vegetable juice and 1 cup chilled low-sodium spicy mixed-vegetable juice, divided use

½ cup chopped red bell pepper

¼ cup finely chopped red onion

¼ cup loosely packed fresh basil

1 tablespoon fresh lemon juice

1 medium garlic clove, minced

¼ teaspoon cayenne (optional)

1 cup chopped seeded cucumber

1 cup quartered yellow pear tomatoes or red cherry tomatoes

¼ cup finely chopped green bell pepper

¼ cup chopped fresh parsley

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In a food processor or blender, process the chopped tomatoes, 1½ cups vegetable juice, the red bell pepper, onion, basil, lemon juice, garlic, and cayenne until smooth. Transfer to a large bowl.

Stir in the remaining 1 cup vegetable juice and the remaining ingredients. Serve immediately or cover and refrigerate until serving time.

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Cook's Tip:

To make a complete meal, increase the serving size to 1½ cups and serve the soup with grilled chicken or shrimp and crusty whole-grain bread.

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Nutrients per Serving

Calories 56

Total Fat 0.5 g

Saturated Fat 0.0 g

Trans Fat 0.0 g

Polyunsaturated Fat 0.0 g

Monounsaturated Fat 0.0 g

Cholesterol 0 mg

Sodium 69 mg

Carbohydrates 12 g

Fiber 3 g

Sugars 8 g

Protein 2 g

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Dietary Exchanges

2 vegetable

© 2014 by the American Heart Association