Spring Gazpacho

Spring Gazpacho
Photo: Con Poulos
Yellow peppers add a wallop of vitamin C, as well as color and crunch, in each bowl of Spring Gazpacho.


Makes 4 servings (serving size: 1 1/4-1 1/2 cups)

Recipe Time

Prep: 25 Minutes

Nutritional Information

Calories 207
Fat 8.2 g
Satfat 1.2 g
Monofat 5.1 g
Polyfat 1.2 g
Protein 8 g
Carbohydrate 30 g
Fiber 5 g
Cholesterol 0.0 mg
Iron 3 mg
Sodium 427 mg
Calcium 67 mg


6 medium tomatoes (preferably yellow), halved, seeded, and coarsely chopped
2 medium yellow bell peppers, coarsely chopped
1/2 large seedless cucumber, peeled and chopped
4 scallions, sliced
1 small garlic clove, chopped
3 tablespoons white-wine vinegar
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
2 slices sourdough bread (3 ounces), crusts removed, chopped


1. Combine tomatoes and next 8 ingredients (through pepper) in large glass bowl. Remove 1/4 cup mixture to small bowl for garnish; reserve. Add bread to large bowl and toss; cover and refrigerate 1 hour or overnight.

2. Using an immersion blender (or a standard blender, working in batches), blend until smooth; thin with up to 1/2 cup water to desired consistency. Divide among 4 bowls and top with reserved garnish.