Rating: 5 stars
2 Ratings
  • 5 star values: 2
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Many gazpacho recipes are thickened with bread, but this one uses just vegetables, making it a gluten-free refresher for a hot summer day. The key to any flavorful gazpacho is giving it time to rest. The flavors meld and become cohesive when the soup is allowed to sit a bit before serving.

Carolyn Casner
Source: EatingWell.com, July 2018

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Recipe Summary test

active:
25 mins
total:
2 hrs 25 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Chop 1/4 cup each of tomatoes, cucumber and bell pepper from the larger pieces. Place in a small bowl; cover and set aside in the refrigerator.

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  • Working in two batches, puree the remaining tomatoes, cucumber and bell pepper with garlic, 3 tablespoons oil, 2 tablespoons vinegar, 1 teaspoon salt and 1/2 teaspoon pepper in a blender until smooth. Transfer to a large bowl, cover and refrigerate until chilled, at least 2 hours or up to 2 days.

  • Just before serving, chop avocado and add it to the reserved chopped vegetables. Stir in basil and the remaining 2 teaspoons oil, 1 teaspoon vinegar and pinch each of salt and pepper. Ladle the gazpacho into bowls and top with the chopped vegetable salad.

Tips

To make ahead: Prepare through Step 2 and refrigerate for up to 2 days.

Nutrition Facts

181 calories; protein 3g; carbohydrates 13.6g; dietary fiber 5.3g; sugars 6.8g; fat 14g; saturated fat 2g; vitamin a iu 2391.3IU; vitamin c 56.5mg; folate 69.4mcg; calcium 37.9mg; iron 1mg; magnesium 41.3mg; potassium 738.4mg; sodium 426.1mg; thiamin 0.1mg.
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