Gazpacho Recipe | Vegetarian Times Skip to main content

Gazpacho

Hailing from the Andalusian region of southern Spain, this soup is open to many interpretations, but most recipes recommend serving it well chilled. It’s a great recipe to showcase the wonderful flavor of heirloom tomatoes. And not only is it low in fat, it has lots of vitamins A and C too.

Ingredients: 

Ingredients: 

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6 ripe medium tomatoes, cored and coarsely chopped
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2 cloves garlic, crushed
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2 medium cucumbers, peeled
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1 medium red onion
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1 large green bell pepper
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2 cups bottled tomato juice
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½ cup fresh lemon or lime juice
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2 Tbs. extra-virgin olive oil
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¼ tsp. cayenne pepper
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¾ tsp. salt
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2 Tbs. chopped fresh basil
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2 Tbs. chopped fresh cilantro
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1 large golden tomato

Instructions: 

  1. In blender or food processor, combine chopped tomatoes, 1 clove garlic and process until smooth. Strain purée through sieve into large nonreactive bowl.
  2. Coarsely chop 1 cucumber, 1/2 the onion and 1/2 the bell pepper. Add chopped vegetables to blender or food processor along with 1/2 cup tomato juice. Process until puréed. Strain purée through sieve into the bowl.
  3. In blender or food processor, combine remaining 1 1/2 cups tomato juice, lemon juice, oil, remaining garlic, cayenne and salt. Process until smooth and strain into bowl. Stir in basil and cilantro.
  4. Finely dice golden tomatoes, remaining cucumber, onion and bell pepper. Add to bowl and stir to mix. Cover and refrigerate at least 4 hours or until thoroughly chilled. Serve with croutons if desired.

Nutrition Information: 

Calories: 
93
Protein: 
2 g
Total Fat: 
4 g
Saturated Fat: 
g
Carbohydrates: 
14 g
Cholesterol: 
mg
Sodium: 
329 mg
Fiber: 
2 g
Sugar: 
g
Yield: 
Makes 8 cups