Spanish Gazpacho

  Lunch

There’s a bounty of vegetables in this tantalizing chilled soup. Its refreshing flavor makes it an ideal addition to summer lunches or light suppers.

Spanish Gazpacho

Average Rating: 3.666666

TOTAL TIME: Prep: 30 min. + chilling
YIELD: 12 servings (3 quarts).

Ingredients

  • 5 pounds tomatoes, peeled and quartered
  • 3 medium carrots, quartered
  • 1 large cucumber, peeled and quartered
  • 1 large sweet red pepper, quartered
  • 1 large green pepper, quartered
  • 1 large sweet onion, quartered
  • 2 garlic cloves, minced
  • 1/3 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • salad croutons, microgreens, chopped red onion, chopped peeled cucumber or cherry tomatoes, optional

Instructions

  • 1. In batches, place the ingredients in a blender; cover and process until soup reaches desired texture. Pour into a large bowl. Cover and refrigerate for 1-2 hours before serving. If desired, top with croutons, microgreens, red onion, cucumber and tomato if desired.

Nutrition Facts

1 cup: 118 calories, 7g fat (1g saturated fat), 0 cholesterol, 320mg sodium, 15g carbohydrate (9g sugars, 4g fiber), 2g protein.
Diabetic Exchanges:
3 vegetable, 1 fat.

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