Gazpacho (Without the Gas) 
Vitamins A and C optimize your baby’s cell and bone development and boost your immunity.
SERVES 4
GAZPACHO is loaded with vitamins, but sometimes those raw onions, garlic, cucumbers, tomatoes, and peppers can leave you burping or gassy. To prevent this, briefly cooking the ingredients before blending can help. Jarred or fresh jalapeños and sun-dried tomatoes add a wonderful layer of flavor, but you can skip them. Include whatever works best for you. Cover and refrigerate leftovers for up to three days.
1 tablespoon olive oil
1 small sweet onion, chopped
1 garlic clove, minced
2 tablespoons thinly sliced jalapeño peppers, or to taste (optional)
¼ cup sun-dried tomatoes in oil, drained (about 3 pieces)
1¼ pounds ripe tomatoes, diced (4 cups)
1 cup diced seedless cucumber
1 cup water or vegetable stock
¼ teaspoon salt, or to taste
Freshly ground black pepper or hot sauce
3 tablespoons chopped fresh cilantro, dill, or chervil
• In a medium-size saucepan, heat the olive oil over medium heat. Add the onion and cook, stirring occasionally, for 3 minutes. Add the garlic, jalapeños, if using, and sun-dried tomatoes and sauté for 1 minute. Add the remaining ingredients, except the fresh herbs, stir, and bring to the point just before boiling. Remove from the heat and let cool.
• In a blender or food processor or using a handheld immersion blender, puree the gazpacho to your desired consistency, smooth or chunky. Adjust the seasoning and refrigerate until well chilled. Garnish with the fresh herbs before serving.
1 cup gazpacho (made with water): Calories: 90 cals; Protein: 2 g; Carbohydrates: 12 g; Fat: 5 g; Fiber: 3 g; Sodium: 29 mg; Vitamin A: 1,666 IU; Vitamin C: 34 mg; 1 CARB