Name: Easy Tomato Gazpacho
Total time: 2 h 25 min
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

Step 1

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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Step 2

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.
Step 3

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

Serving Size: generous 1 cup

Per Serving:

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.

Exchanges:

2 1/2 fat, 2 vegetable

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Ingredients

Directions

Tips

Nutrition Facts

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Ingredients

Directions

Tips

Nutrition Facts