1cupbell peppergreen, seeded and chopped into small pieces
15 ozcandiced tomatoesor 4 fresh
3cupstomato juiceI use low sodium V-8 or blended up diced tomatoes.
1 ½cupscucumbersliced into rounds and then quartered
1tspfresh basilor 1/2 tsp dried
It should be noted that it is not necessary to cook this soup before eating. If you prefer the crunchy vegetables and raw aspect of this, skip the pressure cooker and allow all of the soup ingredients to sit in your fridge for 4-24 hours before eating.
Press the Saute button on the Instant Pot and lightly spray the bottom of the pot with some extra virgin olive oil.
Dice all of the vegetables except the cucumber and place into the hot Instant Pot. Add the diced tomatoes if you're using them. If you're using fresh ripe tomatoes, dice those and add them to the pot as well.
Add the fresh herbs, Worcestershire sauce, and tabasco sauce to the pot.
Allow the contents of the pot to cook for 1-2 minutes. You're not looking for them to be cooked through–we just want to soften them a bit.
Turn off the pot and gently stir the vegetables.
Add tomato juice to the pot of vegetables.
Add the diced cucumbers and move the pot to your fridge to cool.
This is a very easy recipe to make and to modify. Don't have red onions? Use sweet onions (or yellow onion. or any onion!). Don't care for green pepper? Use orange.
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. Heat it or serve cooled. When I say this recipe is easy, I meant it.
This recipe is best served the next day, after allowing the flavors to meld for 12-24 hours.
The fresh basil, chives, and cumin are delicious in this recipe but if you don't have them, dry spices are just fine.
Healthy Eating PlansThis easy Gazpacho recipe is a great way to get fresh veggies in while on any weight loss or maintenance plan. This healthy recipe is in my regular rotation for meals during the summer.21 Day Fix/Portion FixContainer counts for the entire recipe: 9 green containers, 6 teaspoons oil. Per 1 cup serving, count 1 1/2 green containers and 1 teaspoon.Weight WatchersEach 1 cup serving is counted as 2 Blue Plan Points | 2 Green Plan Points | 2 Purple Plan Points