Gazpacho
Print Recipe
Serves6 (1 cup each)
SWAP ScoreWhat's this?
Ingredients
- 3 slices bread, white, crusts removed
- 1 1/4 cups water, cold, divided
- 6 medium tomatoes (ripe, skinned, seeded, and roughly chopped, about 3 3/4 cup or 2 pounds)
- 1 cucumber, skinned, seeded, cut into small pieces
- 1 green pepper, chopped
- 2 teaspoons garlic, minced
- 1/4 cup extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1/4 teaspoon adobo seasoning, low sodium
- 1 tomato, diced
- 1/2 red onion, finely chopped
- 1/2 green pepper, chopped
- 1 honey
Directions
- Tear bread into small pieces; transfer to medium bowl and cover with 1 cup water. Soak until saturated, about 15 minutes.
- Squeeze water from bread, discarding soaking water.
- In bowl of blender or food processor, add bread, tomatoes, cucumber, bell pepper, garlic, and 1/4 cup of water.
- Blend until well combined, about 1 minute. Add oil in steady stream until well blended.
- Stir in vinegar, season with low-sodium adobo.
- Strain pureed soup through small-hole strainer, into soup terrine, pressing firmly to pass all liquid through strainer, discard any solids.
- Cover terrine; transfer to refrigerator.
- Chill at least 1 hour, or up to 48 hours.
- Serve soup topped with tomatoes, onions, peppers, and eggs.
Recipe Tips
Serve as an appetizer or soup in the summer with your favorite bread.
Nutrition Facts
Gazpacho
Amount Per Serving (1 cup eachg)
Calories 176
Calories from Fat 90
% Daily Value*
Total Fat 10g
15%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 0mg
0%
Sodium 152mg
6%
Potassium 477mg
14%
Total Carbohydrates 20g
7%
Dietary Fiber 3g
12%
Sugars 9g
Protein 3g
6%
Vitamin A
27%
Vitamin C
71%
Vitamin D0%
Calcium
4%
Iron
7%
* Percent Daily Values are based on a 2000 calorie diet.
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