Anti-inflammatory foods to forget about bloating this summer

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Strawberry Gazpacho

Gazpacho might just be the most iconic soup of the summer—perfect for cooling down and staying nourished. This version gives the classic a seasonal twist with strawberries, creating a vibrant, 100% anti-inflammatory soup.

Here’s why it’s a powerhouse: strawberries are rich in vitamin C and polyphenols, potent antioxidants that support people with arthritis, autoimmune conditions, and gut or low-grade inflammation. They’re also naturally antibacterial and help protect your teeth. Red bell peppers, on the other hand, bring flavonoids with diuretic properties. Together, they make the perfect combination to feel light, refreshed, and energized.

Ingredients (serves 4):

• 4 cups strawberries (about 1 lb)
• 1 red bell pepper
• 1 small cucumber
• 1 small onion
• 1 garlic clove
• 2 tablespoons balsamic vinegar
• 3 tablespoons olive oil
• 1 teaspoon honey
• Salt and pepper, to taste
• ½ cup cold water
• Optional: fresh basil leaves and croutons for garnish
  

Preparation:

1. Wash the strawberries, bell pepper, and cucumber. Peel the onion and garlic.
2. Place all ingredients in a blender: strawberries, pepper, cucumber, onion, garlic, balsamic vinegar, olive oil, honey, salt, and pepper. Blend until smooth and creamy.
3. Gradually add cold water to reach your desired consistency.
4. Chill the gazpacho in the fridge for at least 1 hour to let the flavors develop.
5. Serve in chilled bowls or glasses, garnished with fresh basil and, if you like, croutons or chopped nuts for added texture.

Light, flavorful, and packed with health benefits—this gazpacho is summer in a spoon.