Gazpacho - Cook For Your Life- anti-cancer recipes


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Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 9 ingredients
This Gazpacho is a lovely chilled soup and a summer favorite of mine. Adding bread makes the soup a little more substantial, a good thing if you’re trying to add calories into your diet,...


  • 1 ounce of stale bread, crusts removed (see Ann’s Tips)
  • 1 pound ripe tomatoes, peeled and seeded or 1 (15-ounce) canned whole tomatoes
  • ½ clove of garlic, minced
  • 1 tablespoon of chopped shallot or red onion
  • ½ to 1 cup of water, as needed
  • Salt and pepper, to taste
  • ¼ cup diced cucumber
  • ¼ cup diced sweet pepper
  • Fresh basil, for garnish

Nutrition Facts


44 cals


1 g

Saturated Fat

0 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

0 g


9 g


4 g


3 g


2 g


428 mg


  1. Soak the bread in a little bit of water until fully absorbed. Squeeze out the water.
  2. In a blender or with an immersion blender, puree the bread, tomatoes, garlic, shallot, ½ cup of water, salt, and pepper, until smooth. Taste for seasonings and add in more water if thinner soup is desired.
  3. Stir in diced cucumber and sweet pepper. Keep in the refrigerator for at least 1 hour or until ready to serve. Garnish with fresh basil.

Chef Tips

To peel tomatoes: Drop tomatoes into a pot of boiling water. Once their skins crack, about 2 to 3 minutes, drain them and run under cold water. Using your fingers, slip off their skins. Then cut in half and squeeze out their seeds.

Use the best bread you can – I like whole wheat sourdough. If you’re gluten free, simply use some of your favorite leftover gluten-free bread.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

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