Gazpacho: A simple chilled soup

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Editor’s note: Burnout remains a pressing challenge in medicine, fueled by long hours, stress, and the demands of patient care. While systemic solutions are essential, small daily habits can also play a meaningful role in supporting well-being. Nutrition is one of the most powerful tools.

What physicians eat directly influences energy, focus, and resilience. A balanced diet stabilizes blood sugar, reduces inflammation, and supports healthy sleep — key factors in preventing fatigue. Just as importantly, preparing and enjoying wholesome meals can provide a mindful break in a hectic day.

Michael S. Fenster, MD, FACC, FSCA&I, FRSM, MIANE, PEMBA

With this in mind, Medical Economics is highlighting practical, flavorful recipes designed with physicians in mind. Each one reflects the idea that nourishing the body also strengthens the mind. In the fight against burnout, healthy eating isn’t just fuel — it’s a simple, sustainable step toward balance and resilience.

This recipe features a delicious gazpacho from Michael Fenster, MD, FACC, FSCA&I, FRSM, MIANE, PEMBA, interventional cardiologist, also known as “Chef Dr. Mike.”

Gazpacho

This light soup is a lovely, clean, chilled refresher for summertime. It is truly the epitome of less is more; the purpose here is to let the beautiful natural sweetness and acidity of sun-ripened tomatoes shine. The key to this dish is to get the freshest tomatoes, and since they will be used in a soup, buying the “ugly fruit” at a local farmers market or another outlet can result in significant savings. Make sure to use a good-quality extra-virgin olive oil as well; many of the health benefits associated with tomatoes are fat-soluble and require the addition of such fats to maximize health benefits.

Ingredients

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• 1 kilogram (approximately 2 pounds) fresh tomatoes
• 1 cucumber, peeled, seeded and cut into approximately ¼-inch cubes, OR use a small melon baller once the cucumber is peeled
• 30 grams (approximately 1 ounce) good-quality olive oil
• 2 tablespoons sherry vinegar
• About six basil leaves, chervil leaves or coriander (cilantro) leaves for garnish
• 1 piece Parma ham for garnish, if desired
• Salt and pepper to taste

Directions

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1. Place the tomatoes, oil and vinegar in a food processor or blender. Puree until smooth. For a smoother soup, pass the mixture through a fine mesh sieve; for a more rustic soup, this is not necessary.
2. Season as desired with salt and pepper.
3. Chill at least one hour before serving; allowing the soup to sit overnight allows the flavors to marry for a richer taste. Once chilled, taste the soup and adjust the seasoning as needed.
4. To serve, ladle the soup into a serving bowl. Place the cucumber in the center of the bowl.
5. For garnish, add the reserved herbs. Note that different herbs will affect the final flavor, so feel free to experiment.
6. If you like, you may add a piece of crisped Parma ham and drizzle it with 1 teaspoon of sherry.

Bonus: If you need a dish to accompany your gazpacho, consider this recipe for pan-seared miso black cod with fresh fennel, broad beans, and seafood broth.