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Easy Gazpacho

Photo: Yunhee Kim; Styling: Denise Canter
Prep time 20 mins
Chill time 1 hr
Yield Makes 4 servings (serving size: 1 1/4 cups)
This easy version of the classic chilled Spanish soup takes only 20 minutes to make and is great for a first course or a light lunch.

Ingredients

  • 2 ounces (2 cups) day-old whole-grain bread
  • 1 pound ripe yellow or orange tomatoes
  • 1 yellow or orange bell pepper
  • 1 cucumber
  • 1/4 of a red onion
  • 1 tablespoon white or regular balsamic vinegar
  • 1 teaspoon extra-virgin olive oil
  • 1/4 teaspoon chipotle chile powder
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup low-sodium tomato juice
  • 2 tablespoons chopped fresh cilantro

Nutrition Information

  • calories 107
  • fat 2 g
  • satfat 0.0 g
  • monofat 1 g
  • polyfat 0.0 g
  • protein 4 g
  • carbohydrate 20 g
  • fiber 4 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 395 mg
  • calcium 47 mg

How to Make It

  1. Cube 2 ounces (2 cups) day-old whole-grain bread, and set aside (the more dried out it is, the better). Chop and seed 1 pound ripe yellow or orange tomatoes and 1 yellow or orange bell pepper. Peel, seed, and dice 1 cucumber. Dice 1/4 of a red onion.

  2. Combine tomatoes, bell pepper, cucumber, and onion in a large bowl. Add 1 tablespoon white or regular balsamic vinegar, 1 teaspoon extra-virgin olive oil, 1/4 teaspoon chipotle chile powder, 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and stir.

  3. Place 3/4 of the gazpacho mixture into a blender. Add the bread and 1 cup low-sodium tomato juice. Blend until soupy but not entirely smooth. Pour blended mixture back into the bowl with the remaining unblended vegetables.

  4. Chill at least 1 hour. Garnish gazpacho with 2 tablespoons chopped fresh cilantro, and serve.