Fight inflammation with this refreshingly cool soup that’s perfect for enjoying in the summertime. Hesperidin, which may act as an antioxidant, is found almost exclusively in oranges and in Florida Orange Juice (FLOJ). Studies suggest hesperidin has anti-inflammatory properties that appear to improve blood flow to the brain. The nutritional benefits of FLOJ combined with the healthy, monounsaturated fat from the olive oil make this recipe helpful for fighting inflammation and potentially improving cognitive function.
SERVING SIZE: about 1 cup
PREP TIME: 2 hours + 30 minutes
COOKING TIME: 5 minutes
1 cup Florida Orange Juice
1 medium zucchini, cut into quarters (about 1 ½ cups)
1 teaspoon olive oil
¼ cup diced yellow onion
¼ teaspoon finely chopped garlic (about 1 small clove)
1 cup cubed cucumber, seeds removed
3 teaspoons fresh mint leaves
⅛ teaspoon salt
Line a baking sheet with parchment paper. Place zucchini quarters onto baking sheet in a single layer and freeze for at least 2 hours. Once zucchini is frozen, either use immediately or place into a quart-size resealable freezer bag to keep stored in the freezer.
Once ready to prepare soup, heat olive oil in a small skillet over medium heat. Add onion and garlic; saute for 5 minutes, stirring occasionally. Remove skillet from heat and allow onion and garlic to cool. In a food processor or blender, add FLOJ, cucumber, frozen zucchini, onion, garlic, 2 teaspoons of mint leaves, and salt. Process until smooth. Evenly divide the gazpacho between two serving bowls to serve immediately and garnish with remaining fresh mint leaves, or keep in an air-tight container in refrigerator for up to 3 days.
NUTRITION PER SERVING: CALORIES 108; TOTAL FAT 2g; SAT. FAT 0g; CHOL. 0mg; SODIUM 151mg; CARB. 19g; FIBER 2g; SUGARS 12g; PROTEIN 3g; POTASSIUM 705mg; PHOSPHORUS 110mg