Rating: 5 stars
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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.

José Andrés
Source: EatingWell Magazine, May/June 2017

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Recipe Summary

active:
15 mins
total:
12 hrs 15 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; protein 1.7g; carbohydrates 7.5g; dietary fiber 2.3g; sugars 4.8g; fat 14.4g; saturated fat 2g; vitamin a iu 1362.6IU; vitamin c 34.2mg; folate 28.3mcg; calcium 22mg; iron 0.5mg; magnesium 21.7mg; potassium 430.1mg; sodium 299.5mg.
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Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/21/2018
So easy and refreshing especially in the summer with home grown tomatoes. This is my go to gazpacho recipe! Read More