Spring Gazpacho

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

Yield: Makes 4 servings (serving size: 1 1/4-1 1/2 cups)
Recipe from Health

Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 207
  • Fat: 8.2g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 5.1g
  • Polyunsaturated fat: 1.2g
  • Protein: 8g
  • Carbohydrate: 30g
  • Fiber: 5g
  • Cholesterol: 0.0mg
  • Iron: 3mg
  • Sodium: 427mg
  • Calcium: 67mg


  • 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. 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. 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.
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