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Tuesday, December 1 News

That's So Jenn / Jenn Press Arata

We're finally welcoming the spring weather we've been longing for, which just begs for light, healthy fare. Soup is one of my favorite go-tos, so fortunately a bowl of the good stuff doesn't have to end when winter does.

My gazpacho -- a gluten-free blend of crisp vegetables, fresh garlic and herbs -- is served at a refreshingly cool temperature. It makes for an invigorating, filling option that is big on flavor and low in fat and calories.

Enjoy it as a complete meal topped with avocado, crumbled feta or goat cheese, grilled shrimp (perhaps served in a shot glass for a chic presentation) or alongside a crusty piece of bread.

It pairs perfectly with salad or as an appetizer at your next cookout. (Ahh, I cannot wait to start using our grill again soon.)

With Cinco de Mayo and Mother's Day this month, this is a great item to add to your menu. You can make it the day before, and don't have to worry about keeping it warm when it's time to serve the meal.



2 red peppers

1 English cucumber

1 stalk of celery

9 baby carrots

7 Campari tomatoes

1 teaspoon oregano

2 teaspoons kosher salt

2 cloves garlic

1/4 cup crushed tomatoes with basil

3 teaspoons red wine vinegar


Peel cucumber, then remove stems and seeds from peppers. Place all vegetables in a food processor and puree. Add oregano, kosher salt and garlic. Pour in crushed tomatoes. Pulse again to incorporate. I prefer mine with a little texture, but feel free to make it as smooth as you like. Eat and enjoy as a side or complete meal.

Jenn Press Arata is a food writer and blogger. Visit her blog at thatssojenn.com. She also can be followed on Twitter, @thatssojennblog.