Health

Easy Gazpacho

Easy-gazpacho Photo: Yunhee Kim; Styling: Denise Canter

Ingredients

  • 2 ounces (2 cups) day-old whole-grain bread
  • 1 pound ripe yellow or orange tomatoes
  • 1 yellow or orange bell pepper
  • 1 cucumber
  • 1/4 of a red onion
  • 1 tablespoon white or regular balsamic vinegar
  • 1 teaspoon extra-virgin olive oil
  • 1/4 teaspoon chipotle chile powder
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup low-sodium tomato juice
  • 2 tablespoons chopped fresh cilantro

Preparation


1. Cube 2 ounces (2 cups) day-old whole-grain bread, and set aside (the more dried out it is, the better). Chop and seed 1 pound ripe yellow or orange tomatoes and 1 yellow or orange bell pepper. Peel, seed, and dice 1 cucumber. Dice 1/4 of a red onion.

2. Combine tomatoes, bell pepper, cucumber, and onion in a large bowl. Add 1 tablespoon white or regular balsamic vinegar, 1 teaspoon extra-virgin olive oil, 1/4 teaspoon chipotle chile powder, 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and stir.

3. Place 3/4 of the gazpacho mixture into a blender. Add the bread and 1 cup low-sodium tomato juice. Blend until soupy but not entirely smooth. Pour blended mixture back into the bowl with the remaining unblended vegetables.

4. Chill at least 1 hour. Garnish gazpacho with 2 tablespoons chopped fresh cilantro, and serve.


  • Prep Time:
  • Total Time:

  • This easy version of the classic chilled Spanish soup takes only 20 minutes to make and is great for a first course or a light lunch.
  • Yield: Makes 4 servings (serving size: 1 1/4 cups)

Nutritional Information

Calories per serving: 107
Fat per serving: 2g
Saturated fat per serving: 0.0g
Monounsaturated fat per serving: 1g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 4g
Carbohydrate per serving: 20g
Fiber per serving: 4g
Cholesterol per serving: 0.0mg
Iron per serving: 1mg
Sodium per serving: 395mg
Calcium per serving: 47mg