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.


Credit: Yunhee Kim; Styling: Denise Canter

Recipe Summary test

20 mins
1 hr
Makes 4 servings (serving size: 1 1/4 cups)


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

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

Nutrition Facts

107 calories; fat 2g; mono fat 1g; protein 4g; carbohydrates 20g; fiber 4g; iron 1mg; sodium 395mg; calcium 47mg.