Gazpacho: Easy Cooking for the Summer
Gazpacho: This chilled summer soup is light and refreshing...and quite tasty!
Servings: 4 servings
Calories: 321kcal
Ingredients
- 1 28-oz can Hunt’s Diced Tomatoes, drained but liquid reserved
- 1 medium red bell pepper coarsely chopped
- ½ seedless cucumber peeled and coarsely chopped
- ½ red onion coarsely chopped
- 1 stalk celery coarsely chopped
- 1 large jalapeno seeded and roughly chopped
- ¼ cup fresh cilantro
- 2 Tbsp chives chopped
- 2 cloves garlic minced
- 1 slice white bread torn into pieces
- 3 tablespoons red wine vinegar
- ⅓ cup extra virgin olive oil
- 1 tsp Worcestershire sauce
- ½ tsp hot sauce
- 1 tsp salt
- ½ tsp cumin
- ½ tsp sugar
- ¼ tsp black pepper
- 1 avocado thinly sliced (optional)
Instructions
- Place all of the ingredients except for the avocado in a food processor or blender. (Tip: If necessary, make the Gazpacho in 2 rounds so as not to overload your food processor.)
- Add a bit more of the reserved tomato liquid until soup reaches desired consistency. (I usually don't add very much.)
- Transfer to a non-metal bowl, cover, and refrigerate overnight.
- Garnish with sliced avocado (optional) and serve chilled.
Nutrition
Calories: 321kcal | Carbohydrates: 22g | Protein: 4g | Fat: 26g | Saturated Fat: 4g | Trans Fat: 1g | Sodium: 933mg | Potassium: 812mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1458IU | Vitamin C: 70mg | Calcium: 106mg | Iron: 3mg
