Switzerland is renowned for its selection and high-quality tomatoes, particularly in the Valais region. Valais tomatoes, with their diverse flavours, are a significant part of Switzerland’s tomato landscape.

I love tomatoes – all kinds and all colours. And, when they’re in season, they’re even better. They’re delicious raw, marinated, roasted, as a garnish on pizza, in panini, salad, blended in a sauce or soup.

Tomatoes are versatile fruits packed with nutrients and antioxidants. They’re a rich source of vitamins A, E and C, potassium, fibre, choline and folic acid. Whether fresh or in a jar, tomatoes have been referred to as “functional food” because they provide more than just basic nutrition.

The phytochemicals in tomatoes known as lycopene play a role in preventing chronic diseases, such as cancer, diabetes and cardiovascular disease. In a previous post, I highlighted the health benefits of tomatoes and how to store them so that they retain their flavour.

This gazpacho soup is lycopene in a bowl. For a fresh finish, I like to add diced water melon flesh instead of red bell pepper. You can remove the big watermelon seeds, if you prefer, and keep the smaller ones. Watermelon seeds are generally safe to eat and in this recipe, they will be processed with a blender, so you won’t notice them! They are also nutritious — rich in magnesium, folate, healthy fats, they can be incorporated into a balanced diet. I also use fresh ripe tomatoes and 100% pure organic tomato purée.

This cold Spanish soup is a delicious and healthy way to stay cool during the summer heat.

Have a great summer and bon appétit!

Summer Gazpacho

Ingredients

• 5 medium-large ripe red tomatoes (with juice), diced small *See Notes
• 1½ cups finely diced English cucumber, with peel *See Notes
• ½ cup water melon flesh  or sweet bell pepper,  diced small *See Notes
• ½ cup finely diced celery with leaves or diced zucchini with peels *See Notes
• ¼ cup minced onion (pink, red, yellow or white)
• 1 green or red jalapeño pepper, seeds removed and minced
• 2 cups 100% pure tomato purée, no sugar added
• ¼ cup lime juice (from 2 green limes)
• 1-2 tablespoon (tbsp) balsamic vinegar
• 4 tbsp extra-virgin olive oil
• 2-3 basil leaves, whole
• ½ tsp dried thyme or one small sprig
• ½ tsp powdered cumin
• A pinch of ground cayenne (hot stuff!) or to taste (option)
• 1-2 whole garlic buds, punctured with fork (to infuse only) or tiny pinch garlic powder
• A dash of salt & ground pepper
• ½ cup or more of water

*Notes: I keep the peels on the tomatoes because they are rich in lycopene. However, if you don’t like peels or if your veggies are not bio and are concerned about pesticides, you can remove them and still benefit from the nutrients. To remove tomato peels, submerge them into a big pot of boiling water and boil until skins start to crack. This can take a few minutes. Strain and cool under cold running tap water. Peel off the skins. For a fresh finish, I like to add water melon instead of red pepper. You can remove the big watermelon seeds, but keep the smaller ones in. As you prefer!

Procedure

1. Wash all vegetables. Prepare your ingredients as above and combine them into a big bowl. Mix and cover. Put this in the refrigerator to marinate for at least 2 hours or overnight.

2. Take out of refrigerator. Remove the garlic bud(s). Purée with a handheld blender or in batches in a stand-up blender. Purée lightly for a partially smooth soup with small veggie chunks. Purée longer for a smoother consistency.

3. Adjust salt and ground pepper to taste. Serve chilled into deep bowls or mugs. Store leftovers in a sealed container in refrigerator.