No Cook Meal-- Healthy Gazpacho

Wednesday, August 13, 2014
No Cook Meal - Healthy Gazpacho
No Cook Meal-- Healthy Gazpacho (photo by LivligaHome)

When it is hot outside it is nice to think of cool meals, especially those that require no cooking. An easy meal for a refreshing lunch or dinner is a no cook gazpacho. It is super easy to make and can be made from fresh ingredients or can incorporate canned ingredients, depending on the time of year, or your willingness to chop tomatoes. 

The traditional base of a gazpacho is tomato. Its origins are thought to be from Andalusia, a region of Spain.  Historic conjecture has it that the soup as we know it today was developed after Columbus returned to Spain from his voyages with peppers, cucumbers and tomatoes.

The health benefits of gazpacho are numerous. According to an article written by Dr. Andrew Weil, this cold soup is great for your heart. The antioxidants fight heart disease and reduce blood pressure, if eaten regularly, by as much as 27 percent. According to the American Institute for Cancer Research all the ingredients combined in gazpacho make for a powerful, cancer fighting, concoction worthy of regular consumption, any time of year.

No Cook Healthy Gazpacho

  • ½ sweet onion, coarsely chopped
  • 1 yellow pepper, seeded and coarsely chopped
  • 3 cloves garlic, peeled
  • 7 cups tomato (or 1- 28 ounce can diced tomato)
  • 3 cucumbers, peeled and seeded
  • ¼ cup red wine vinegar
  • 3 tablespoons olive oil
  • 1½ teaspoon ground cumin
  • ¼ teaspoon cayenne
  • ⅛ teaspoon freshly ground pepper


  • 8 ounces cooked chicken or crabmeat (for non-vegetarian version)
  • ¼ cup cilantro, chopped
  • Remaining cucumber, finely chopped
  • ¼ cup Greek yogurt


  1. Cut prepared cucumber lengthwise and then into quarters. Place all but two quarters into the well of a food processor. Add all other ingredients. Process until ingredients are well blended and finely chopped.
  2. Chill for at least ½ hour. Divide soup into four servings. Top each serving of soup with ¼ of each topping. Serve with grilled garlic bread or baked sweet potato fries.
Serves: 4. Serving size: 1½ cup. Calories: 277 (with toppings/crabmeat). Fat 12.5g (Saturated Fat 1.9g); Sodium  507mg; Protein 10.4g; Carbohydrate 36.3g; Fiber 6.3g; Sugars 17.5g.

Re-posted from Sheila's Blog on


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