5.0 from 30 votes
Easy Fresh Gazpacho
Easy fresh Gazpacho is the perfect way to use this season's bumper crop of garden-fresh tomatoes.
Prep Time
20 mins
Additional Time
2 hrs
Total Time
2 hrs 20 mins
Servings: 4
Calories: 131 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 2 pounds ripe tomatoes about 4-5 large
- ½ English cucumber diced
- ½ cup finely diced red bell pepper or green bell pepper
- ⅔ cup vegetable juice such as V8, or tomato juice
- ¼ cup finely diced red onion
- 1 clove garlic minced
- 1 tablespoon balsamic vinegar or red wine vinegar
- 1 tablespoon fresh lime juice
- 2 tablespoons olive oil high quality
- ½ teaspoon cumin
- 1 tablespoon thinly sliced fresh basil leaves
- 1 tablespoon chopped fresh parsley
- salt and pepper to taste
Instructions
- Cut a small 'X' in the bottom of the tomatoes and drop into boiling water. Cook 30 seconds and plunge into ice water. Peel skins and discard. Cut tomatoes in half and remove the seeds.
- Dice cucumbers, tomatoes, bell pepper, and red onions. Optional: set aside ½ cup of the chopped vegetables to add as garnish to the soup.
- Place tomatoes in a blender with the vegetable juice. Puree until smooth. Add garlic, vinegar, lime juice, olive oil and cumin. Blend to combine.
- Stir in finely chopped ingredients and chill at least 2 hours or overnight. Taste and season with salt & pepper.
- Garnish with fresh herbs (and reserved vegetables).
Cup of Yum
Notes
- If using cherry tomatoes or grape tomatoes, they are too small to peel. Blend the recipe as directed and run the mixture through a strainer to remove the seeds and pulp.
- Red bell pepper adds sweetness that helps balance the acidity of the tomatoes. If you use green bell pepper you may need to add a pinch of sugar depending on your tomatoes.
- Gazpacho will last in the refrigerator for up to 4 days.
Nutrition Information
Calories
131
(7%)
Carbohydrates
14g
(5%)
Protein
3g
(6%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Sodium
77mg
(3%)
Potassium
691mg
(20%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
2325IU
(47%)
Vitamin C
50.9mg
(57%)
Calcium
38mg
(4%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 131
% Daily Value*
| Calories | 131 | 7% |
| Carbohydrates | 14g | 5% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 77mg | 3% |
| Potassium | 691mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 2325IU | 47% |
| Vitamin C | 50.9mg | 57% |
| Calcium | 38mg | 4% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.