Ten Minute Gazpacho

Serves 4

Served cold, this soup is quick to fix and very healthy!


  1. 2 cups tomato juice
  2. 2 garlic cloves, chopped
  3. 2 teaspoons olive oil
  4. 2 tablespoons bread crumbs
  5. 1/2 tablespoon white wine vinegar
  6. salt to taste
  7. pepper to taste
  8. 1/4 cup seeded and diced cucumber
  9. 1/4 cup finely diced green bell pepper
  10. 1 plum tomato, seeded and finely diced
  11. 1/4 cup red onion, finely diced
  12. 1/4 cup zucchini, finely diced (optional)
  13. 1 hard boiled egg white, finely chopped (optional)

Place the tomato juice, garlic and olive oil in a blender and process until the garlic is pureed. Add the bread crumbs and vinegar, and blend to combine. Season to taste with salt and pepper. Pour into a covered container and chill well, from 2 hours to overnight.

When ready to serve, check the seasoning and adjust if necessary. Divide the soup among 4 serving bowls. Add 1 tablespoon each of the diced cucumber, pepper, tomato and onion, plus the zucchini and egg white if desired. (Or instead, add the diced vegetables to the juice mixture before serving.)

Source: American Institute for Cancer Research

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