Moroccan Gazpacho Soup

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This chilled Middle Eastern tomato-based soup is refreshing, spicy, and flavorful, and it can also be made in advance and served on a warm summer day. You get the perfect combination of spices that offer anti-inflammatory benefits along with a huge dose of lycopene from the fresh tomatoes. 



4 cloves garlic, minced

2½ teaspoons paprika

1½ teaspoons ground cumin

Pinch of cayenne pepper

4 teaspoons olive oil, plus oil for drizzling

2½ pounds tomatoes, diced and cut into 1-inch cubes

1 tablespoon white wine vinegar

Juice of 1 lemon

2 tablespoons water

¼ cup chopped celery or cilantro for garnish


IN A SMALL SAUTÉ PAN, combine the garlic, paprika, cumin, cayenne, and olive oil. Cook over low heat, stirring constantly, for 2 minutes. Remove from the heat and let cool. Next, blend the tomatoes in a food processor. Stir in the spice mixture, vinegar, lemon juice, and water with the tomatoes. Refrigerate until cold. Serve garnished with chopped celery or cilantro and a drizzle of olive oil.

Recipe by Elise Museles of First appeared in Gutbliss (Penguin 2013).

Elise Museles is a Certified Eating Psychology and Nutrition Expert, creator of the Food Story platform and the wildly popular blog Kale & Chocolate. As an author, speaker, health coach, and podcast host, Elise’s mission is to empower women to create a healthier relationship with food and their bodies by changing what’s on their plate – and what’s in their minds. Elise recently launched her podcast, Once Upon A Food Story, where she shares the “Food Stories” of leading health experts such as Kimberly Snyder, Dr. Frank Lipman, Robyn Youkilis and more. She’s also the best-selling author of Whole Food Energy: 200 All Natural Recipes to Help You Prepare, Refuel, and Recover.

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