Loading...Description
This fresh Spanish-inspired, cold soup is the perfect, light, healthy start to a meal; you can blend up this plant-based, gluten-free Gazpacho in minutes.
Ingredients
Scale
- 2 medium (6 ounces each) tomatoes, quartered (or 1 14.5-ounce can diced tomatoes with liquid)
- 1 medium bell pepper, quartered
- 1 small (6 ounce) cucumber, sliced
- ½ jalapeno pepper, cut into chunks
- ¼ medium red onion, chopped into chunks
- 2 cloves garlic
- ¼ cup fresh parsley or cilantro
- 2 tablespoons red wine vinegar
- ½ lemon, juiced
- 1 tablespoon extra virgin olive oil (optional)
- 3 tablespoons vegetable broth
- ¼ teaspoon freshly ground black pepper
- Salt to taste (optional)
Instructions
- Place tomatoes, bell pepper, cucumber, jalepeno, red onion, garlic, parsley or cilantro, vinegar, lemon juice, olive oil, broth, and black pepper in the container of a large blender or food processor.
- Process on low just for a few seconds, to finely chop but to still provide a chunky texture.
- Pour into serving containers or a large serving bowl.
- Chill until serving time.
- Makes 4 (1/2-cup) servings.
- Prep Time: 10 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 78
- Sugar: 3 g
- Sodium: 175 mg
- Fat: 2 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 3 g