Eye-Healthy Sunset Gazpacho Recipe
See also: Broccoli rabe with tempeh and pine nuts • Chicken chopped salad • Deli-style kale salad • Infused water • Niagara springtime soup sippers • Orange pepper, spinach and sundried tomato frittata • Pumpkin mousse • Roasted salmon with melon salsa • Tangy carrot salad • Tropical post-run smoothie • Turkey burgers with roasted orange peppers
Load up on lutein and zeaxanthin, beta-carotene and vitamin E with this refreshing cold soup made of our favorite orange vegetables. Perfect for a cocktail party.
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The soup also contains Vidalia onions, which are rich in vitamin C. Despite the egg garnish, this recipe contains very little fat or cholesterol, and it's so flavorful that you probably won't want to add much salt.
(makes about 6 cups)
2 orange peppers, stems and seeds removed
2 lbs orange tomatoes, cut in half
1/2 small Vidalia onion, roughly chopped
1 cup fresh carrot juice
1 garlic clove
3-4 Tbsp extra virgin olive oil
2 tsp sherry vinegar
salt and pepper
finely grated hardboiled egg, for garnish
- Puree the peppers, tomatoes, onion and carrot juice in a blender until smooth.
- Add the sherry vinegar, and while blending, drizzle in the olive oil.
- Season to taste, and chill until ready to serve.
- To serve, pour the soup into dishes and top with the grated egg.
[Page updated July 2016]