Gazpacho

Gazpacho is a chilled soup traditionally from Spain, a perfect way to use up end-of-summer vegetables in your garden.

It is traditionally made with tomatoes, cucumbers and peppers but you can get creative and make variations. For a Mexican Gazpacho you can add avocado, cilantro and jalapeño, for an Italian Gazpacho add fresh basil and Parmigiano Reggianno. Personally… I prefer my soup spicy with jalepeños, cilantro and avocado. How do you like your gazpacho?

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Gazpacho

Ingredients:

  • 2 large tomatoes, peeled
  • 1/2 medium cucumber, peeled and seeded
  • 1/4 red bell pepper
  • 1 garlic clove
  • 1 tsp red wine vinegar
  • 2 tsp extra virgin olive oil
  • kosher salt and fresh black pepper to taste
  • 2 tbsp chopped red onion

Directions:

  1. Place tomatoes, cucumber, bell pepper, garlic, salt, pepper and vinegar in the blender until smooth.
  2. Chill in refrigerator 1/2 hour.
  3. Pour into two large bowls and top with 1 tsp olive oil in each bowl, chopped red onion, salt and pepper plus toppings (shaved parmesan or avocado if using).
  4. Serve with good crusty bread.

Nutrition Information

Yield: 2 servings, Serving Size: 1 bowl

  • Amount Per Serving:
  • Freestyle Points: 2
  • Points +: 2
  • Calories: 82.1 calories
  • Total Fat: 5.1g
  • Saturated Fat: g
  • Cholesterol: mg
  • Sodium: 13mg
  • Carbohydrates: 9.2g
  • Fiber: 2.2g
  • Sugar: 1.5g
  • Protein: 1.7g
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