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Summer Gazpacho



When the sunny days come around and the temperature rises, we would much prefer meals that are not only fresh but refreshing as well ! Here is an excellent gazpacho recipe that is sure to tantalize your taste buds. What a great way to get your recommended daily amount of vegetables!

Yield : 4 portions
Per portion: Calories 411 | Carbs: 55g | Fat: 13g | Protein : 23g

1 cucumber
2 red bell peppers
4 Italian tomatoes
¼ red onion
2 garlic cloves, thinly chopped
3 cups vegetable juice
¼ cup white wine vinegar
2 tablespoons olive oil
½ teaspoon salt
1 teaspoon cracked pepper
6 chive leaves

Accompaniment (per portion):
1 whole wheat pita bread, toasted
3.5 oz low fat (7% M.F.) cheddar cheese, cubed

1. Coarsely chop vegetables. If desired, set aside several pieces (cut into ½ cubes) of each vegetable to garnish soup.

2. In a blender, reduce all ingredients, a bit at a time, to a smooth consistency. Transfer the puree into a large bowl, cover and place in refrigerator for at least 2 hours.

3. When ready to serve, garnish with reserved vegetable cubes and chives, if desired.

By Karine Larose

Karine Larose, M.Sc.

Karine Larose is a kinesiologist, Director of Marketing and Communications and Spokesperson for Nautilus Plus who specializes in fitness motivation. She authored The Guide to Healthier Living, penned the book 10-4 The Healthy Way to Lose 10 Pounds in 4 Weeks and released her third work called Zero Diet: Delicious and Healthy Recipes for Success, all by Les Éditions du TRÉCARRÉ. Karine has launched a series of exercise DVDs entitled 30 minutes par jour pour Vivre Plus and is featured on the ULTIME FIT online platform. Many TV shows and radio stations regularly request Karine’s point of view on physical exercise issues and points of interest.

Summer Gazpacho is a post from I'm taking charge. I'm taking charge is a blog that aims to help people in their journey to fitness through articles on training, nutrition, motivation, exercise and healthy recipes.
Copyright © I'm taking charge 2012

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