Chunky Gazpacho (Chilled Tomato Soup)
A super refreshing cold soup for hot days of summer.
Ingredients
- 32 oz chilled tomato juice (I blended tomatoes and added some water)
- 2 medium tomatoes (or 1 large tomato)
- 1 large cucumber (or 3 or 4 small Persian cucumbers)
- ¾ green pepper
- 1 white onion (I used a sweet Vidalia)
- 3 cloves garlic (large, minced)
- 1 Tbsp red wine vinegar (I love vinegar, so I added more)
- 3 Tbsp extra virgin olive oil
- 2 tsp Kosher salt
- ⅛ tsp Tabasco sauce (to taste)
- ⅛ tsp black pepper (to taste)
- 1 slice avocado (optional to serve, as well as: sour cream, garlic croutons, or cooked shrimp)
Instructions
- Chop the tomato, cucumber, green pepper, and onion by hand or in a food processor.
- Place the chopped veggies in a bowl, with the minced garlic, then add the vinegar, olive oil, salt, tabasco, and black pepper to taste.
- Stir well, cover and refrigerate for about an hour to chill.
- Serve with any of the desired suggested toppings, or simply a slice or two of green pepper.
Notes
- Choose it chunky or smooth, gazpacho is delicious both ways.
Nutrition
Serving: 1 bowl | Calories: 257kcal | Carbohydrates: 23g | Protein: 5g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 1177mg | Potassium: 576mg | Fiber: 8g | Sugar: 10g | Vitamin A: 720IU | Vitamin C: 36mg | Calcium: 36mg | Iron: 1mg
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