Andalusian-Style Gazpacho

Yield: Makes 6 servings (serving size: about 1/2 cup)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 102
  • Fat: 4g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.0g
  • Protein: 3g
  • Carbohydrate: 17g
  • Fiber: 5g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 222mg
  • Calcium: 92mg

Ingredients

  • 6 (3/4-inch thick) baguette slices
  • 1 teaspoon olive oil
  • 1 garlic clove
  • 1/4 cup water
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 cup diced baguette
  • 1 pound heirloom tomatoes
  • 3/4 cup peeled, diced cucumber
  • 3 tablespoons diced yellow bell pepper
  • 3 tablespoons diced red onion
  • 1 garlic clove
  • 3 teaspoons olive oil
  • 1/2 lemon
  • Peeled and diced cucumber
  • Diced yellow bell pepper
  • Diced red onion
  • Chopped Italian parsley

Preparation

  1. Preheat grill to medium-high. Brush baguette slices with 1 teaspoon olive oil; grill for 30 seconds on each side. Cut 1 garlic clove in half; rub bread with it. Combine water, red wine vinegar, sea salt, and black pepper. Add diced baguette to liquid mixture; soak 2-3 minutes. In a blender, combine tomatoes, 3/4 cup peeled, diced cucumber, 3 tablespoons diced yellow bell pepper, 3 tablespoons diced red onion, 1 garlic clove, 3 teaspoons olive oil, and bread mixture until smooth; chill. Add juice from lemon. Pour 1/2 cup soup into 6 bowls. Top with 1 slice grilled baguette, peeled and diced cucumber, diced yellow bell pepper, diced red onion, and chopped Italian parsley.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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