← Back
Spanish cuisine

Gazpacho

A cold soup of raw tomatoes, cucumber, peppers and olive oil.

With care: in a safer version

Gazpacho — dish photo
Gazpacho — Spanish cuisine. Photograph of the dish.

Ingredients

  • tomatoes
  • cucumber
  • bell pepper
  • garlic
  • olive oil
  • vinegar
  • bread
  • salt

How it is prepared

All the vegetables are blended raw and chilled.

Food safety with low immunity

  • Wash raw vegetables and herbs well under running water. During neutropenia some teams advise avoiding raw salads and herbs — ask about your own rules.

How to prepare it during treatment

This is raw vegetables. During low counts, unless your team says otherwise, choose a hot cooked soup. Ask your team about restaurant or bottled gazpacho.

Your diet during treatment is agreed with your doctor. Sample 7-day menu for the treatment period →

Storage

Make it fresh, keep it chilled and eat it the same day. Do not leave it out on the table.

Reheating

Eaten cold — not reheated. That is why freshness and the fridge matter.

Symptoms it may suit

  • Taste changes. Aromatic spices, herbs or a little sourness can help when food tastes bland or metallic (if there are no mouth sores).

These are general observations: what suits you can change from day to day.

Treatment phases

  • Before treatmentmay suit
  • During a coursemay suit
  • Low counts (neutropenia)Only in the safer version and if your team agreesmay suit
  • Between coursesmay suit
  • After treatmentmay suit

Phase notes are general. During low counts, follow only your care team’s food rules.

If you have other conditions

  • Stomach and gut. Can be acidic from tomato, lemon or vinegar; keep this in mind with reflux, gastritis or mouth sores.
  • Kidney disease. Can be a source of potassium (tomato, potato, pulses, dried fruit). With kidney disease, discuss potassium limits with your team.
  • High blood pressure, Heart disease, Kidney disease. Often salty (stock, salty cheese, sausage, pickles). With high blood pressure, heart or kidney disease, discuss salt limits with your team.

Nutrition (per 100 g)

Energy26 kcal
Protein0.8 g
Fat0.6 g
Carbohydrate4.5 g
Fibre1 g
Sodium208 mg

Figures are for a comparable item in the USDA FoodData Central database: “Soup, gazpacho”. Home recipes vary — treat this as a rough guide, not an exact calculation. USDA FoodData Central, FDC ID 2710106

More from this cuisine

Spain: food database → · Country page →

Related topics

Food safetyNeutropenic diet (low-microbial diet)PasteurisedCore cooking temperatureLeftoversCross-contamination

Sources

  1. Centers for Disease Control and Prevention (CDC). Safer Food Choices for People With Weakened Immune Systems
  2. FoodSafety.gov (U.S. HHS). Cook to a Safe Minimum Internal Temperature
  3. USDA Food Safety and Inspection Service. Leftovers and Food Safety
  4. U.S. Food and Drug Administration (FDA). Food Safety for Older Adults and People with Cancer, Diabetes, HIV/AIDS, Organ Transplants, and Autoimmune Diseases
  5. Food Standards Agency (UK). Chilling
  6. World Health Organization (WHO). Five keys to safer food manual
  7. Memorial Sloan Kettering Cancer Center. Food Safety During Cancer Treatment
  8. National Cancer Institute (NCI). Eating Hints: Before, during, and after Cancer Treatment
  9. BMJ Supportive & Palliative Care, 2019. Neutropenic diets to prevent cancer infections: updated systematic review and meta-analysis
  10. U.S. Department of Agriculture (USDA). FoodData Central — Food and Nutrient Database for Dietary Studies (FNDDS)
Medical disclaimerThis information is for educational purposes only and does not replace medical advice.

Open the interactive site →