Summer Gazpacho

1
(0) 0 Reviews
Prep Time
15
min.
Total Time
1
hr.
15
min.
Servings

8 servings, 1 cup each

What You Need

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Make It

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  • Reserve 1/2 cup each of the tomatoes, onion, cucumber and red pepper in separate small serving bowls. Cover and refrigerate until ready to use.
  • Place tomato juice, dressing and bread in blender or food processor container. Add remaining 1-1/2 cups tomatoes and 1/2 cup each onion, cucumbers and red pepper; cover. Blend until smooth. Pour into bowl; cover.
  • Refrigerate at least 1 hour. Serve topped with reserved vegetables as desired.

Special Extra

Chopped peeled avocados, croutons and/or chopped seeded jalapeno peppers can also be used as garnishes for the gazpacho.

How to Skin Tomatoes

Skin tomatoes easily by spearing them with a fork and holding over a gas flame until the skin splits, then simply peel the skin away.

Servings

  • 8 servings, 1 cup each

Healthy Living

  • Low fat
  • Good source of vitamin A or C
  • Generally Nutritious

Diet Exchange

  • 1/2 Starch
  • 2 Vegetable
  • 1/2 Fat

Nutrition Bonus

This low-fat, cold soup is a great starter to a meal. It's high in vitamin C from both the red pepper and tomato juice and a good source of vitamin A from the red pepper.

Nutritional Information

Serving Size 8 servings, 1 cup each
AMOUNT PER SERVING
Calories 110
% Daily Value
Total fat 3g
Saturated fat 0g
Cholesterol 0mg
Sodium 810mg
Carbohydrate 20g
Dietary fiber 3g
Sugars 10g
Protein 3g
   
Vitamin A 45 %DV
Vitamin C 60 %DV
Calcium 4 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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