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If the subzero weather this winter had you seeing red, then make sure to load up on rhubarb for some spring sour power. This member of the buckwheat family is a stellar source of vitamin K. A 2014 Journal of Nutrition study found that women with the highest intakes of vitamin K were less likely to be stricken with cancer or heart disease. Beyond pie and sweet sauces, rhubarb imparts subtle tang to this light and bright gazpacho that is the perfect way to welcome back bikini season. Enjoy as a refreshing appetizer to grilled meats.
Rhubarb Gazpacho Recipe
Ready in 20 minutes (not including chill time) | Makes 6 servings
- ½ cup orange juice
- 3 medium-size tomatoes, quartered
- 1 red bell pepper, quartered
- 1 cup sliced rhubarb
- ½ English cucumber, chopped
- ¼ cup fresh mint
- 2 garlic cloves, chopped
- 2 scallions, chopped
- 2 tablespoons red wine vinegar
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons extra-virgin olive oil
- 3 ounces feta cheese, diced
- 4 tablespoons hemp seeds (hemp hearts)
- microgreens, optional
1.Place all the ingredients except the olive oil, feta cheese, hemp seeds and microgreens in a large blender container or food processor container and blend until smooth.
2.With the machine running (on low speed if using a blender), slowly pour in olive oil through the feed tube until incorporated. Chill soup for at least two hours before serving.
3.Serve garnished with feta cheese, hemp seeds and microgreens, if desired.
Nutrition facts (per serving): calories 137, total fat 10 g, saturated fat 2 g, trans fat 0 g, sodium 311 mg, carbs 8 g, fiber 2 g, sugar 1 g, protein 6 g
Tip: Try to make this soup ahead of time because the flavors only get better after resting for a day or two in the refrigerator. Garnishing with feta and hemp seeds adds some protein to show your muscles a little love.