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.
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Chill: 1 Hour
- Calories: 107
- Fat: 2g
- Saturated fat: 0.0g
- Monounsaturated fat: 1g
- Polyunsaturated fat: 0.0g
- Protein: 4g
- Carbohydrate: 20g
- Fiber: 4g
- Cholesterol: 0.0mg
- Iron: 1mg
- Sodium: 395mg
- Calcium: 47mg
- 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
- 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.
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