Good for Cataracts- Gazpacho

gazpachoPreventing a decline in your vision health is as easy as paying a little more attention to the things you eat. Ensuring that your diet is full of antioxidant rich foods is a great way to tremendously slow down the deterioration of your eye health and the development of  cataracts. This deterioration is known as macular degeneration; it is the most common form of ocular damage that will lead to adult vision problems. The slowing down of cataract development can greatly be influenced by a healthy diet too, but other ways to slow down the formation are wearing a hat or sunglasses, maintaining a healthy weight, limiting your alcohol intake and quitting smoking.

The types of antioxidants you want to look for in your food or supplements to prevent vision loss are vitamin A/E, beta-carotene, copper, zinc, lutein, and lycopene. Cataract fighting antioxidants are found in abundance in fruits and vegetables.

This time of year it is so simple to get all of these nutrients into one bowl by incorporating delicious fresh vegetables together in a cold soup called gazpacho. Gazpacho is a great recipe to utilize all of the fresh tomatoes that you can come across this time of year. With the addition other antioxidant rich vegetables like red peppers, onions, cucumbers and olive oil your soup will be full of  cataract fighting nutrients and  incredibly fresh and delicious.




  • 4 Tomatoes
  • 1 Red Bell Pepper- Roasted
  • 1 Red onion
  • 4 Celery Stalks
  • 6 Spring onions
  • 1 Cucumber seeded
  • 1 bunch Cilantro
  • 2 Tablespoons Sherry Vinegar
  • 4 Tablespoons Extra Virgin Olive Oil
  • ½ Tablespoon Cumin
  • Splash Worcestershire Sauce
  • Tabasco Sauce- to taste
  • 2 Garlic cloves
  • Salt/Pepper


Squeeze tomatoes and remove seeds;take out the pulp and put into food processor or through meat grinder attachment on mixer. I prefer this because it gives the soup a great texture without making it too thin or too chunky.

Chop all other vegetables and process; add Tabasco, olive oil, vinegar and Worcestershire sauce and allow soup to marinate for at least an hour before serving.

Garnish with Feta, drizzle of olive oil and basil.