Traditional gazpacho is made with raw tomatoes and is a delicious cold soup for warm weather. In this recipe, we've tweaked it a bit, by roasting the tomatoes first, blending the roasted vegetables with some crusty country bread to thicken it, and serving it with chilled shrimp.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

30 mins
5 hrs


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F. Divide tomatoes (cut sides up), bell pepper quarters, onion wedges, and garlic between two 15x10-inch baking pans. Drizzle with 2 tablespoons of the olive oil. Roast 30 minutes or until the tomatoes are soft and the vegetables are lightly browned on edges.

  • Place the roasted vegetables and any pan juices in a large food processor. Add bread. Cover; process until smooth. Transfer to a large serving bowl.

  • Stir in cucumbers, vinegar, tarragon, salt, and pepper. If desired, add 1/4 to 1/2 cup water to thin to desired consistency. Cover; chill at last 4 hours or up to 24 hours.

  • Spoon the gazpacho in bowls. Top with shrimp. Drizzle with the remaining 1 tablespoon olive oil and, if desired, sprinkle with parsley.

Nutrition Facts

191 calories; protein 14.8g; carbohydrates 16.3g; dietary fiber 3.4g; sugars 8.1g; fat 8g; saturated fat 1.2g; cholesterol 110.6mg; vitamin a iu 2238.2IU; vitamin c 52.7mg; folate 59.6mcg; calcium 68mg; iron 2.8mg; magnesium 57.3mg; potassium 734.6mg; sodium 354.2mg.