Summer Gazpacho

By Dr. Terry Simpson · Prep: 15 min · Serves: 4 Mediterranean Garden

A bright, chilled summer soup blending fresh tomatoes, cucumber, grilled pepper, corn, onion, garlic, olive oil, and a touch of vinegar. Blend smooth or leave it chunky—either way, it’s refreshing and plant-rich.

Ingredients

2 large tomatoes, peeled and seeded
1 large cucumber, peeled and seeded
1 cob of corn, grilled or broiled; kernels removed
1 red bell pepper, grilled or broiled
½ small red onion, thinly sliced (soaked then drained)
2 Tbsp extra-virgin olive oil
2 cloves garlic, minced
1 tsp white vinegar

Instructions

Peel tomatoes by blanching in boiling water briefly; cut circularly and remove seeds.
Rub corn and bell pepper with olive oil, then grill or broil for added flavor—or leave them raw if preferred.
Combine all ingredients in a food processor or blend to desired texture (smooth or chunky).
Refrigerate until cold; garnish with cucumber slices, herbs, or a drizzle of olive oil before serving.

Mediterranean Notes

Plant-based: Made entirely with vegetables and minimal added fat.
Raw or grilled: Grilling adds smoky flavor, but fresh veggies keep it light.
Hydrating + anti-inflammatory: Excellent for hot days with hydrating vegetables and EVOO.

Nutrition (Estimated per serving)

Calories: ≈90 kcal

Protein: ≈2 g

Fat: ≈5 g

Carbohydrates: ≈10 g

Fiber: ≈2 g

Sodium: ≈15 mg (unless added separately)

Nutrition varies with vegetable size and oil amount.