Name: Easy Tomato Gazpacho
Prep time: 25 min
Total time: 145 min
Ingredients: 2.5 pounds large tomatoes (4-5), cored and cut into pieces; 1 English cucumber, cut into chunks; 1 medium red bell pepper, seeded and cut into pieces; 1 large clove garlic, crushed; 3 tablespoons plus 2 teaspoons extra-virgin olive oil, divided; 2 tablespoons plus 1 teaspoon red-wine vinegar, divided; 1 teaspoon plus a pinch of salt, divided; 1/2 teaspoon plus a pinch of ground pepper, divided; 1 avocado; 0.25 cup chopped fresh basil

Easy Tomato Gazpacho

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Many gazpacho recipes are thickened with bread, but this easy gazpacho recipe 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

Updated on March 22, 2022

Prep Time:

25 mins

Additional Time:

2 hrs

Total Time:

2 hrs 25 mins

Servings:

Yield:

6 servings

Nutrition Profile:

Dairy-Free Egg Free Gluten-Free Healthy Immunity Low Carbohydrate Low-Calorie Nut-Free Soy-Free Vegan Vegetarian

Jump to Nutrition Facts

Ingredients

2 ½ pounds large tomatoes (4-5), cored and cut into pieces
1 English cucumber, cut into chunks
1 medium red bell pepper, seeded and cut into pieces
1 large clove garlic, crushed
3 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
2 tablespoons plus 1 teaspoon red-wine vinegar, divided
1 teaspoon plus a pinch of salt, divided
1/2 teaspoon plus a pinch of ground pepper, divided
1 avocado
¼ cup chopped fresh basil

Directions

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.
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 (per serving)

181	Calories
14g	Fat
14g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 6
Serving Size generous 1 cup
Calories 181
% Daily Value *
Total Carbohydrate 14g	5%
Dietary Fiber 5g	19%
Total Sugars 7g
Protein 3g	6%
Total Fat 14g	18%
Saturated Fat 2g	10%
Vitamin A 2391IU	48%
Vitamin C 57mg	63%
Folate 69mcg	17%
Sodium 426mg	19%
Calcium 38mg	3%
Iron 1mg	6%
Magnesium 41mg	10%
Potassium 738mg	16%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.