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Photo: Stocksy/Cherish Bryck

When summer humidity has you sweating as much as you normally do mid-HIIT class, the last thing you’re thinking about is turning on your stove or oven to cook. Nope—it’s just not happening.

Luckily, the perfect quick meal requires no heat, according to Daphne Cheng, executive chef of veggie paradise Mother of Pearl and LadyBird restaurants in New York City.

“Gazpacho is such a versatile and delicious summer meal,” she says. “You can take any fruit or vegetable, throw it in the food processor with salt, pepper, lemon juice, and fresh herbs, process for a few seconds—and voila—dinner.”

While juicing can sometimes strip the fruits and veggies of their good-for-you fiber, souping is a great summer alternative because you’re pureeing the whole fruit or veggie—keeping all of the delicious nutritional content locked in. (And you know how important fiber is to keep your gut happy.)

To help you get started, Cheng is sharing two delicious and perfect-for-summer gazpacho recipes—one of which is even served at her brand new spot, Ladybird!

Get Daphne Cheng’s go-to summer gazpacho recipes, below!

Get Started

Photo: [email protected] Lanz

Strawberry Gazpacho

1 pint strawberries, hulled
2 Tbsp olive oil
1 tbsp lemon juice
1 tsp salt
1 tsp ground black pepper

1. Place all ingredients in food processor.

2. Process until smooth.

Photo: Daphne Cheng

Sweet Corn Gazpacho

1 lb fresh corn cob kernels (reserve 1 cup whole)
2 cups water
2 Tbsp olive oil
2 Tbsp lemon juice
1/2 tsp black pepper
1/2 tsp oregano
1 Tbsp salt

1. Slice corn kernels off the cobs using a knife going straight down the sides of the corn. Reserve 1 cup to keep whole.

2. Place the rest of the corn with remaining ingredients and blend until completely smooth. Add remaining corn. Chill for at least one hour.

Ready to have your best summer ever? Check out our complete Healthy Summer Hot List, featuring even more fun tips (from the coolest influencers in the wellness world) for getting the most out of the season.