José Andrés's Gazpacho

José Andrés's Gazpacho

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From: EatingWell Magazine, May/June 2017

Gazpacho is a delicious way to eat more veggies. Think of it as a vegetable smoothie. Not only does Chef José Andrés keep a pitcher of this healthy gazpacho recipe in his refrigerator all summer, it's also served at Beefsteak, his chain of vegetable-driven restaurants.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1½ pounds ripe tomatoes, chopped, plus more for garnish
  • ½ medium cucumber, peeled and chopped, plus more for garnish
  • ½ medium green bell pepper, chopped, plus more for garnish
  • 1 clove garlic, crushed
  • ¼ cup extra-virgin olive oil, plus more for garnish
  • 1 tablespoon sherry vinegar
  • ½ teaspoon salt

Preparation

  • Prep

  • Ready In

  1. Combine tomatoes, cucumber, bell pepper, garlic, oil, vinegar and salt in a large bowl. Cover and refrigerate for at least 12 hours and up to 1 day.
  2. Transfer the mixture to a blender and blend until smooth. Serve topped with a little olive oil and chopped vegetables, if desired.
  • To make ahead: Refrigerate blended gazpacho for up to 3 days; stir well before serving.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 162 calories; 14 g fat(2 g sat); 2 g fiber; 8 g carbohydrates; 2 g protein; 28 mcg folate; 0 mg cholesterol; 5 g sugars; 0 g added sugars; 1,363 IU vitamin A; 34 mg vitamin C; 22 mg calcium; 1 mg iron; 300 mg sodium; 430 mg potassium
  • Nutrition Bonus: Vitamin C (57% daily value), Vitamin A (27% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 1½ vegetable, 3 fat

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