Easy Gazpacho Soup
Chilled Gazpacho Soup — a refreshing blend of ripe tomatoes, crisp cucumber, bell pepper, garlic, olive oil, and vinegar, made with clean ingredients for a vibrant, no-cook summer soup.
Servings: 6 Servings
Calories: 233kcal
Equipment
- Kitchen Knife
- Cutting Board
- Stock Pot
Ingredients
- 1 tsp olive oil
- 1 ½ cups zucchini sliced into rounds then quartered
- 1 cups onion red, chopped
- 1 cup bell pepper green, seeded and chopped into small pieces
- 15 oz can diced tomatoes or 4 fresh
- 3 cups tomato juice I use low sodium V-8 or blended up diced tomatoes.
- ⅓ cup vinegar red wine
- 1 ½ cups cucumber sliced into rounds and then quartered
- 1 tsp fresh basil or 1/2 tsp dried
- 1 tsp chives
- ½ tsp ground cumin
- 1 tsp garlic powder
- 1 tsp Worcestershire sauce
- ¼ tsp tabasco sauce optional
Instructions
- Chop all ingredients.
- Add soup ingredients to large stockpot. 1 tsp olive oil, 1 ½ cups zucchini, 1 cups onion, 1 cup bell pepper, 15 oz can diced tomatoes, 3 cups tomato juice, ⅓ cup vinegar, 1 ½ cups cucumber, 1 tsp fresh basil, 1 tsp chives, ½ tsp ground cumin, 1 tsp garlic powder, 1 tsp Worcestershire sauce, ¼ tsp tabasco sauce
- Chill for 4-24 hours before serving.
Video
Notes
Traditional Spanish Gazpacho soup is uncooked and pureed before serving. Feel free to serve this as chunky Gazpacho like I do or puree yours in a food processor or blender. When I say this recipe is easy, I mean it.
Nutrition
Calories: 233kcal | Carbohydrates: 53g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 138mg | Potassium: 2445mg | Fiber: 12g | Sugar: 32g | Vitamin A: 2624IU | Vitamin C: 159mg | Calcium: 352mg | Iron: 11mg