Easy Gazpacho

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.

Yield: Makes 4 servings (serving size: 1 1/4 cups)
Recipe from Health

Recipe Time

Prep Time:
Chill: 1 Hour

Nutritional Information

Amount per serving
  • 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

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

Preparation

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