Summer Gazpacho

It was an exquisitely beautiful summer day in NYC yesterday which necessitated a leisurely bike ride along the Hudson followed by some seasonally inspired food. My cycling companion suggested a summer gazpacho. I’d never made one before, nor had I ordered it at a restaurant. For some reason, cold soup never appealed to me. But I was willing to experiment.

And I’m glad I did. The orange Bell pepper made the gazpacho unexpectedly sweet. It needed some sea salt and cayenne pepper to stop it tasting like a juice, albeit an incredibly fresh zesty one. But it made me think – why not have this for breakfast? Why not indeed. It’s as quick as smoothie to make. Simply chop the vegetables then blend.

The gazpacho is loaded with phytonutrients and antioxidants. The carotenoids in the tomatoes and peppers help protect the skin from sun damage while the potassium-rich cucumber enhances hydration.

Could there be a better summer meal? I’m converted.

Photo Credit: Dana James


  • 1 organic beefsteak tomato, chopped
  • 1/2 cucumber, peeled and chopped
  • 1 orange Bell pepper, chopped
  • 4 sprigs mint
  • 10 organic grape tomatoes
  • 2 pinches of sea salt
  • dash of cayenne pepper
  • ice
  • To serve – avocado and grape tomatoes


Add all ingredients to the blender. Blend for 60 seconds or more. Adjust cayenne pepper based on taste.  I like it spicy so I used the equivalent of 1/4 teaspoon.

Serve with diced avocado and sliced grape tomatoes.