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That's So Jenn / Jenn Press Arata

Photo by Contributed Photo, Contributed

Our food writer explains how to make healthy, delicious gazpacho.

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 Read Full Article 

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.