Summer Tomato Gazpacho

Summer Tomato Gazpacho

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From: EatingWell Magazine, July/August 2019

This easy gazpacho recipe is a great way to use less-than-beautiful-but-still-great-tasting tomatoes since they get whirled up in a food processor. The chilled soup is served here with Mexican sour gherkins—bite-size cucumbers that look like mini watermelons and have a slightly sour flavor. Look for them at your farmers' market.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 3 pounds heirloom tomatoes, chopped
  • ¾ cup chopped red bell pepper
  • ¾ cup chopped cucumber
  • 2 medium cloves garlic, chopped
  • 1 teaspoon salt
  • 2 tablespoons sherry vinegar
  • 4 tablespoons extra-virgin olive oil, divided, plus more for garnish
  • 3 ounces country bread, chopped (2 cups)
  • Sliced Mexican sour gherkin cucumbers or English cucumber for garnish
  • Ground pepper for garnish

Preparation

  • Prep

  • Ready In

  1. Combine tomatoes, bell pepper, cucumber, garlic and salt in a large bowl. Add vinegar, 1 tablespoon oil and bread and toss to combine. Let stand at room temperature for 1 hour or refrigerate overnight.
  2. Transfer half of the tomato mixture to a food processor. With the motor running, slowly add 1½ tablespoons oil and process until chunky for a rustic gazpacho or puree for a smooth one. Transfer to a bowl. Repeat with the remaining tomato mixture and 1½ tablespoons oil.
  3. Serve topped with cucumber slices, pepper and more oil, if desired.
  • To make ahead: Prepare through Step 1 and refrigerate overnight.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 176 calories; 10 g fat(1 g sat); 4 g fiber; 18 g carbohydrates; 4 g protein; 45 mcg folate; 0 mg cholesterol; 8 g sugars; 0 g added sugars; 2,484 IU vitamin A; 56 mg vitamin C; 43 mg calcium; 1 mg iron; 475 mg sodium; 604 mg potassium
  • Nutrition Bonus: Vitamin C (93% daily value), Vitamin A (50% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 2 fat, 2 vegetable, ½ starch

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