At this point in the summer season, you should be filling your plate with colorful veggies that not only energize and hydrate your body, but enhance your skin's sun protection as well. That's right— if you haven't heard the news yet, you can eat your way to an greater level of sun defense!
One of the most effective phytochemicals for summer beauty, lycopene, significantly boosts the skin's natural defenses against UV damage. Tomatoes are a rich source of lycopene, and the current tomato harvest is a signal to get eating to support your beauty. Below, you'll find one of my favorite sun protective summer beauty recipes— a gazpacho that I created for an Eat Pretty beauty food dinner with Whole Foods Market. Enjoy!
Tomato, Basil & Fennel Gazpacho
Cool fennel balances the spiciness of avocado and Italian basil in this light & creamy gazpacho. The addition of olive oil and avocado provides healthy, plant-based fats to allow for absorption of the many fat soluble beauty nutrients in this dish!
Makes about nine 1-cup servings
- 2 lbs organic tomatoes
- 2 large bulbs fennel, cored
- 1 large organic cucumber, peeled
- 2 jalapeños, seeds and membranes removed
- 1/4 cup loosely packed Italian purple basil leaves
- 1/4 cup extra virgin olive oil
- 3 tbsp red wine vinegar
- 1/2 tsp sea salt
- 1/2 tsp ground black pepper
- 1 tsp ground allspice
- 1 avocado, diced
Cut tomatoes, fennel, cucumbers and jalapeños into large chunks. In a high-powered blender or food processor, combine chopped vegetables until liquefied. Add basil, oil, vinegar and spices and blend until smooth. Transfer to a refrigerator to chill, about 1 hour. Serve topped with diced avocado.