Ingredients for Yummy Gazpacho
- Tomato Juice
- Mild Salsa
- Red Bell Peppers
- 1/2 cup finely chopped cucumber
- Onion And Garlic Croutons
- Low Sodium Chicken Broth
- Fresh Cilantro
- Garlic Cloves
- Balsamic Vinegar
- Olive Oil
- Ground Cumin
- Hot Pepper Sauce
- 1/2 teaspoon salt (plus more to taste)
- 1/4 teaspoon freshly ground black pepper (plus more to taste)
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How to Make Yummy Gazpacho
- Combine 4 large ripe tomatoes (about 2 pounds), 1/2 cup finely chopped cucumber, 1/2 cup finely chopped red bell pepper, 1/4 cup finely chopped red onion, 1/4 cup chopped fresh parsley, 2 cloves garlic, 1/4 cup extra virgin olive oil, 2 tablespoons sherry vinegar (or red wine vinegar), and 1/2 teaspoon salt in a high-speed blender.
- Blend until completely smooth. (You may need to work in batches depending on your blender's capacity).
- Transfer the gazpacho to a large bowl.
- Stir in 1/4 teaspoon freshly ground black pepper and your desired amount of hot sauce. Taste and adjust seasonings as needed, adding more salt, pepper, vinegar or olive oil to your preference.
- Refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the soup to chill thoroughly.
- Before serving, taste and adjust seasoning one last time. Ladle into bowls and garnish with extra parsley, a drizzle of olive oil, or a sprinkle of paprika if desired.
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
42g
Fat
3g
Carbs
6g
