Spring Gazpacho

Spring Gazpacho Photo: Con Poulos


  • 6 medium tomatoes (preferably yellow), halved, seeded, and coarsely chopped
  • 2 medium yellow bell peppers, coarsely chopped
  • 1/2 large seedless cucumber, peeled and chopped
  • 4 scallions, sliced
  • 1 small garlic clove, chopped
  • 3 tablespoons white-wine vinegar
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 2 slices sourdough bread (3 ounces), crusts removed, chopped


1. Combine tomatoes and next 8 ingredients (through pepper) in large glass bowl. Remove 1/4 cup mixture to small bowl for garnish; reserve. Add bread to large bowl and toss; cover and refrigerate 1 hour or overnight.

2. Using an immersion blender (or a standard blender, working in batches), blend until smooth; thin with up to 1/2 cup water to desired consistency. Divide among 4 bowls and top with reserved garnish.

  • Prep Time:

  • Yellow peppers add a wallop of vitamin C, as well as color and crunch, in each bowl of Spring Gazpacho.
  • Yield: Makes 4 servings (serving size: 1 1/4-1 1/2 cups)

Nutritional Information

Calories per serving: 207
Fat per serving: 8.2g
Saturated fat per serving: 1.2g
Monounsaturated fat per serving: 5.1g
Polyunsaturated fat per serving: 1.2g
Protein per serving: 8g
Carbohydrate per serving: 30g
Fiber per serving: 5g
Cholesterol per serving: 0.0mg
Iron per serving: 3mg
Sodium per serving: 427mg
Calcium per serving: 67mg

Good to Know

Yellow peppers add a ton of vitamin C, plus some color and crunch.


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