Health benefits of tomatoes
“Ahh the tomato! It truly is one of nature’s greatest gifts and now that summer is here it is at its peak of harvest. It’s funny to think that when the Spaniards brought the tomato over to Europe, many thought it was poisonous to eat. Nowadays things have changed and research has discovered many health benefits of the tomato. One of the most recently highly studied attributes about the tomato is its amount of lycopene, which has been discovered to help prevent all kinds of cancer and cardiovascular disease. Tomatoes combat cardiovascular disease with lycopene but also team up with loads of potassium, niacin, vitamin B6 and folate to really pack a heart healthy punch.
The Chinese also praise the tomato for its healing attributes and according to their nutrition tomatoes promote body fluids, quench thirst, strengthen the stomach, aid in digestion, cool blood, clear heat in the body, lower hypertension (also believed in Western medicine), reduce bloodshot eyes and help heal kidney infections.
I have made the following recipe many times and not only is it delicious but it is packed with loads of tomatoes. It is easy to make and like to top mine with a little bit of low fat sour cream for added flavor. Enjoy!
(This information is not intended to be used to diagnose, prescribe or replace proper medical care. The plant described herein is not intended to treat, cure, diagnose, mitigate or prevent any disease.)
Gazpacho (Makes 4-6 Servings)
From The Barefoot Contessa, Ina Garten
1 hothouse cucumber, halved and seeded, but not peeled
2 red bell peppers, cored and seeded
4 plum tomatoes
1 red onion
3 garlic cloves, minced
23 ounces tomato juice (3 cups)
1/4 cup white wine vinegar
1/4 cup good olive oil
1/2 tablespoon kosher salt
1 teaspoons freshly ground black pepper
Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.”
Recipe from: Jennifer Nahon