Load up on lutein and zeaxanthin, beta-carotene and vitamin E with this refreshing cold soup made of our favorite orange vegetables. Perfect for a cocktail party.
Sunset Gazpacho (makes about 6 cups)
2 orange peppers, stems and seeds removed
2 lbs orange tomatoes, cut in half
1/2 small Vidalia onion, roughly chopped
1 cup fresh carrot juice
1 garlic clove
3-4 Tbsp extra virgin olive oil
2 tsp sherry vinegar
salt and pepper
finely grated hardboiled egg, for garnish
- Puree the peppers, tomatoes, onion and carrot juice in a blender until smooth.
- Add the sherry vinegar, and while blending, drizzle in the olive oil.
- Season to taste, and chill until ready to serve.
- To serve, pour the soup into dishes and top with the grated egg.
Original recipe Here