Cancer Bites: July recipe / Gazpacho


There are some cravings that can only be satisfied by pure comfort food. There’s no comfort food quite like a bowl of soup but no one wants piping hot soup when it’s warm out! This month we’re bringing you a recipe that will satisfy that comfort food craving without the steaming hot broth of your go-to chicken noodle.

A traditional Spanish dish, this soup is refreshing and cool. It’s made with raw vegetables, which means no heating up the house with a hot stove. Extra bonus: it’s tomato-base may help reduce the risk of pancreatic cancer according to a study from The University of Montreal. This traditional recipe is sure to be a hit in any household!




A diet rich in tomato-based products may help reduce the risk of pancreatic cancer, according to a study from The University of Montreal. The researchers found that lycopene (provided mainly by tomatoes) was linked to a 31% reduction in pancreatic cancer risk between men with the highest and lowest intakes of lycopene.



6 Servings

2 lbs vine ripe tomatoes

2 cloves garlic

6 inch cucumber peeled and chopped

1 green bell pepper chopped

½ cup chopped white onion

¼ cup red wine vinegar*

1 tbsp balsamic vinegar or balsamic cream

¾ cup olive oil

½ tsp cumin

Salt to taste

Chunk of french bread


*If you cannot have red wine vinegar you can substitute it with apple cider vinegar, white vinegar or even ad more of the balsamic vinegar. If you would like to make this even lower in carbohydrates, leave out the bread.



Prepare your vegetables by ensuring they are chopped into small pieces (the garlic can be minced). Add the to the blender.

Begin to pulse. Slowly add oil and vinegars. Keep blending until smooth.

Add cumin, salt, and cayenne pepper (if using).

Finally, mix in small bread pieces.

Keep blending until the soup no longer has chunks and is pretty smooth. It will look a little creamy like the in the pictured photo.

Pour into a large bowl and refrigerate for at least 1 hour, up to 24 hours. The flavor gets better with time.

The soup will keep for about 5 days in the fridge, but is best within the first 48 hours.


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