Summer Bean Gazpacho Soup
By Ginger Hultin MS RD LDN
Gazpacho is a traditional Spanish soup which is most often tomato-based and served cold. Very quick and easy to make, this soup is perfect for summertime if you do not feel like cooking. Adding beans to this raw veggie-filled dish balances it with added protein and fiber. Adding lemon zest and fresh basil makes gazpacho distinctly suited for serving in the height of summer. If you have a food processor, this soup can be made in about 15 minutes!
Yields 16 servings
4 ripe Beefsteak tomatoes, roughly chopped
1 large red bell pepper, seeded and quartered
One 15-ounce can diced tomatoes
2 medium cucumbers, peeled, seeded and diced
1 medium yellow onion, peeled and diced
¼ cup red wine vinegar
1 lemon, zested
½ cup fresh basil, chopped
2 teaspoons salt (or to taste)
1 teaspoon freshly ground pepper
One 15-ounce can of organic cannellini beans, rinsed well
16 ounces vegetable broth
- Puree four tomatoes and bell pepper in a food processor and transfer to a large serving bowl.
- Add remaining ingredients and mix well.
- Chill for at least one hour and serve cold.
Ginger Hultin is a Chicago-based dietitian and freelance writer who believes in an unprocessed, plant-based diet. She serves as President for the Chicago Academy of Nutrition and Dietetics and works at the Block Center for Integrative Cancer Treatment. You can find her @GingerhultinRD, on her blog becomingginger.blogspot.com, and on Pinterest .