Gazpacho Soup Recipe

My daughter Olivia made this for us in NYC with her home grown tomatoes, and it was so good! This is a recipe adapted from New York Times Cooking that we now both love!

Tomatoes are full of lycopene. Do you know what that is? Lycopene is awesome for sun protection…like a natural sunscreen for your skin!


About 2 pounds of ripe tomatoes, cored and roughly chopped into chunks.

1 pepper…I like Anaheim, cored, seeded and chopped.

1 cucumber peeled and chopped as well.

1 small red onion peeled and chopped.

1 clove garlic

2 teaspoons vinegar (I use apple cider vinegar).


1/2 cup extra-virgin olive oil, and little more to drizzle on top.

We just blend it all up really well, then refrigerate it. Pour into bowls, and serve with a drizzle of olive oil

So yummy served with grilled fish and a salad!


XOCasey (and Olivia)


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