Roasted Red Pepper Gazpacho

This chilled gazpacho is especially supportive during the ovulatory phase, when the body naturally thrives on hydration, antioxidants, and lighter meals rich in fresh produce. Tomatoes and roasted red peppers provide vitamin C and carotenoids that help support skin, cellular health, and inflammation balance, while cucumber offers cooling hydration during the body’s naturally warmer phase. Blending the vegetables until silky smooth creates a refreshing soup that feels nourishing and energizing without heaviness.

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INGREDIENTS

• 1 large English cucumber

• 10 small Roma tomatoes

• 1 clove garlic, peeled

• 1 cup roasted red peppers

• ¼ cup loosely packed fresh basil leaves

• 2 tbsp balsamic vinegar

• ¼ tsp cayenne pepper

• ½ tsp pink Himalayan salt, plus more to taste

• Freshly ground black pepper

INSTRUCTIONS

• Roughly chop three-quarters of the cucumber and 9 of the tomatoes into large, even pieces.

• Add the cucumber, tomatoes, garlic, roasted red peppers, basil, balsamic vinegar, cayenne pepper, and salt to a high-speed blender. Blend on high for 45–60 seconds, until smooth.

• Taste and season with additional salt and freshly ground black pepper as desired.

• Transfer to serving bowls or refrigerate for up to 60 minutes to chill before serving.

• Finely dice the remaining cucumber and tomato and sprinkle over each bowl before serving.

RECIPE NOTES/TIPS

• This soup is best served well chilled during warmer months or ovulatory phase meal planning.

• For additional protein and blood sugar support, pair with grilled fish, chicken, or a slice of sourdough with hummus.

• If you prefer a thinner consistency, blend with a small splash of cold water.

• Store leftovers in an airtight container in the refrigerator for up to 3 days.