Gazpacho
Nothing more refreshing in the summer than a cold tomato soup made with tomatoes at their peak of flavor... Drink it or eat it with a spoon, turn in into a Bloody Mary - why not - you'll get a burst of vitamin C and lycopene!
Servings: 4
Calories: 116kcal
Ingredients
- 1 lb tomatoes heirloom, vine-ripe, or romas
- 1 ea red bell pepper
- 1/2 ea Red onion (about 1/2 cup)
- 1 ea thick slice white bread (about 1 cup cut in small chunks, crust removed)
- 1 ea cucumber 6" long
- 2 ea small garlic cloves
- 2 tbsp sherry vinegar or red wine vinegar
- 3 tbsp extra virgin olive oil
- salt and pepper to taste
Instructions
- Remove crust from bread and cut it in small cubes. Place in a large bowl.
- Cut tomatoes in half crosswise and remove the seeds into a bowl. (Note: it is OK to leave some seeds, or even all if you want, as they will be pureed by the blender anyway. It depends how good your blender is and how smooth a consistency you want to achieve)
- Remove the core from the tomatoes, give them a coarse chop and add to the bowl
- Strain the seeds over the bowl to add their juice to the mixture.
- Cut the bell pepper open and remove the seeds. Cut some of the bell pepper into a small dice and set aside to use later for garnish. Chop the rest into big chunks and add to the bowl.
- Peel the cucumber. Cut some of the peel into a small dice and set aside with the bell pepper for garnish. Chop the rest into big chunks and add to the bowl.
- Add vinegar, oil, salt and pepper.
- Transfer the contents of the bowl to a blender or food processor (you may have to do this in batches). Blend until smooth. Refrigerate for a couple hours or until chilled and serve cold garnished with the reserved toppings.
Video
Nutrition
Calories: 116kcal | Total Carbohydrate: 5g | Protein: 1g | Total Fat: 11g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 269mg | Dietary Fiber: 1g | Total Sugars: 3g | Vitamin A: 945IU | Vitamin C: 16mg | Calcium: 11mg | Iron: 1mg