If you like gazpacho – a traditional chilled Spanish soup made with tomatoes, bread, olive oil, vinegar and other vegetables – you may be interested to hear that its vitamin C content actually decreases as its ingredients are combined and served cold. Those are the findings of a recent study conducted by scientists at the Complutense University of Madrid and the University of La Laguna.

The team conducted the investigation in order to explore the idea that fruits and vegetables lose some of their vitamin content as they are chopped, boiled and prepared. Individuals who are concerned that their dishes don’t contain enough vital nutrients may consider taking dietary supplements or a daily multivitamin.

If you insist on eating your gazpacho, how can you ensure that it contains the most anxtioxidants and nutrients that it possibly can? The group said that, besides eating the soup immediately, you can try “preserving it correctly so that the vegetables maintain their antioxidant characteristics.”

What good is the vitamin C found in gazpacho and vitamin supplements? It helps maintain cellular health, keeps cartilage and bones healthy, prevents oxidative damage and neutralizes free radicals, according to the National Institutes of Health.