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. Source: EatingWell Magazine, May/June 2017

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Ingredients

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Directions

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  • 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.

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  • Transfer the mixture to a blender and blend until smooth. Serve topped with a little olive oil and chopped vegetables, if desired.

Tips

To make ahead: Refrigerate blended gazpacho for up to 3 days; stir well before serving.

Nutrition Facts

162 calories; 14.4 g total fat; 2 g saturated fat; 300 mg sodium. 430 mg potassium; 7.5 g carbohydrates; 2.3 g fiber; 5 g sugar; 1.7 g protein; 1363 IU vitamin a iu; 34 mg vitamin c; 28 mcg folate; 22 mg calcium; 1 mg iron; 22 mg magnesium;

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