- 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
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)
|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|