An RD’s Favorite Gazpacho Recipe

The tomatoes are my main motive for gardening.   

 My ultimate objective is to conserve as many as possible for winter, but being a busy parent of three doesn't allow for this.  

 As the U.S. Department of Agriculture notes, August and September bring a lot of lovely, ripe tomatoes ready to eat.  

 I love tomatoes because they're delicious, but my dietitian brain is also excited about their rich nutrients and health advantages.  

 A February 2022 Biology review found that eating more tomatoes reduces the risk of heart disease, cancer, diabetes,,,

 and neurological disease while enhancing the microbiome, skin, fertility, and immunity.   

 Lycopene, an antioxidant found in tomatoes, reduces inflammation, blood pressure, and cholesterol levels ,,,

 which helps prevent atherosclerosis, according to a November 2021 review in Oxidative Medicine and Cellular Longevity.  

 My family will only eat so many tomato salads a week, but I could eat tomatoes every day.  

 So I'm always looking for inventive ways to use up (and enjoy) this wonderful abundance.  

 I recall first eating gazpacho. It was hard for me to understand cold soup, therefore I never tried it. However, it was the course for a catered dinner party.  

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