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Who says soup is a winter-only meal?

This colorful gazpacho will keep your kitchen cool and your taste buds happy.


  • 2 cucumbers, diced
  • 3 red bell peppers, seeded and diced
  • 3 green peppers, seeded and diced
  • 4 celery stalks, diced
  • 2 tomatoes, diced
  • 1 onion, diced
  • 2 lemons
  • 2 cups low-sodium tomato juice
  • 3 garlic cloves, minced
  • 1 tablespoon cumin
  • 1 cup cilantro
  • Salt and pepper to taste


  1. Combine all ingredients except salt, pepper, lemons and cilantro in a bowl.
  2. Remove 2 cups of mixture and reserve.
  3. Using a blender or food processor, puree remaining mixture.
  4. Add 2 reserved mixture to puree.
  5. Season with salt, pepper and juice from the lemons.
  6. Cover and refrigerate for at least 2 hours before serving.
  7. Serve cold, garnished with chopped cilantro.

Adapted from

A delicious bowl of gazpacho soup is pictured with a spoon and tomatoes.

This story originally appeared in PA Health, our quarterly full-color magazine filled with wellness tips, inspiring stories and more.

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