Health

Andalusian-Style Gazpacho

Andalusian-Style Gazpacho Photo: John Kernick; Stylist: Alistar Turnbull/Pat Bates and Associates

Ingredients

  • 6 (3/4-inch thick) baguette slices
  • 1 teaspoon olive oil
  • 1 garlic clove
  • 1/4 cup water
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 cup diced baguette
  • 1 pound heirloom tomatoes
  • 3/4 cup peeled, diced cucumber
  • 3 tablespoons diced yellow bell pepper
  • 3 tablespoons diced red onion
  • 1 garlic clove
  • 3 teaspoons olive oil
  • 1/2 lemon
  • Peeled and diced cucumber
  • Diced yellow bell pepper
  • Diced red onion
  • Chopped Italian parsley

Preparation


Preheat grill to medium-high. Brush baguette slices with 1 teaspoon olive oil; grill for 30 seconds on each side. Cut 1 garlic clove in half; rub bread with it. Combine water, red wine vinegar, sea salt, and black pepper. Add diced baguette to liquid mixture; soak 2-3 minutes. In a blender, combine tomatoes, 3/4 cup peeled, diced cucumber, 3 tablespoons diced yellow bell pepper, 3 tablespoons diced red onion, 1 garlic clove, 3 teaspoons olive oil, and bread mixture until smooth; chill. Add juice from lemon. Pour 1/2 cup soup into 6 bowls. Top with 1 slice grilled baguette, peeled and diced cucumber, diced yellow bell pepper, diced red onion, and chopped Italian parsley.


  • Yield: Makes 6 servings (serving size: about 1/2 cup)

Nutritional Information

Calories per serving: 102
Fat per serving: 4g
Saturated fat per serving: 0.0g
Monounsaturated fat per serving: 2g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 3g
Carbohydrate per serving: 17g
Fiber per serving: 5g
Cholesterol per serving: 0.0mg
Iron per serving: 1mg
Sodium per serving: 222mg
Calcium per serving: 92mg

Good to Know

You’ll get several servings of fresh, seasonal veggies in this light summer soup.

 

Scott Uehlein Canyon Ranch Nourish: Indulgently Healthy Cuisine