Chilly Gazpacho Soup…Delicious for the Hot Days of Summer Recipe

click to rate
2 votes | 3243 views

Gazpacho’s a light, cool, refreshing soup from Spain. The Spanish call gazpacho, “Salad.” This uncooked vegetable soup is usually made from a pureed blend of fresh tomatoes, sweet peppers, onions, cucumbers, garlic, olive oil, vinegar and bread crumbs or soaked crumbled bread. There are so many ways to make it. It’s said that if you had thirty Spanish cooks in the kitchen, there’d be thirty different versions of gazpacho! We’re adding a quick step of sautéing the garlic first in olive oil before adding to the blender of veggies. This really enhances the fresh garlic flavor. We’re serving ours with a medley of chopped vegetables for garnish. You might be wondering why our gazpacho’s a blush color instead of a vivid red. It’s due to using yellow sweet peppers, which soften the color. With just 91 calories a cup, this first course soup is a delicious and simple way to get all your veggies in one fell swoop!

Weight Watchers (old points) 1

Weight Watchers POINTS PLUS 1 ( if calculated leaving out all the veggies)

Weight Watchers POINTS PLUS 3
SKINNY FACTS: for one serving
91 calories, 3g fat, 3g protein, 16g carbs, 3g fiber, 395mg sodium, 2g sugar

Prep time:
Servings: 6 servings
Tags:

Ingredients

Cost per serving $2.16 view details
  • 1 tablespoon extra virgin olive oil
  • 3 large garlic cloves, minced
  • 6 large ripe tomatoes, peeled and chopped
  • 1 yellow bell pepper, cored, seeded and chopped
  • 1 yellow onion, peeled and chopped
  • 1 large cucumber, peeled and chopped
  • ¼ cup plus 2 tablespoons white wine vinegar
  • 1 slice wheat sourdough, regular sourdough or French bread, crusts removed, soaked in water and squeezed dry
  • ½ teaspoon salt, or to taste
  • ½ teaspoon fresh ground pepper or to taste
  • Several drops of Tabasco to taste
  • Toppings for gazpacho
  • 1½ cups cherry or grape tomatoes, quartered
  • ½ cup yellow bell pepper, chopped
  • ½ cup cucumber, peeled and chopped
  • ½ cup scallions or onions chopped

Directions

  1. In a small pan, heat the olive oil. Add the minced garlic and sauté about 1 minute until slightly brown. Set aside.
  2. In a large bowl, mix together tomatoes, yellow peppers, onions, cucumbers, vinegar, bread, sautéed garlic and oil.
  3. In batches, puree the mixture in the blender until very smooth. Pour into a large bowl.
  4. Season with salt, pepper and Tabasco to taste.
  5. Place in the refrigerator and chill for at least 1 hour or overnight.
  6. Chop the topping vegetables and store in the refrigerator until ready to serve.
  7. 7. To serve-ladle each serving into a small bowl. Top each with the variety of chopped vegetables. Or, bring all the veggies to the table and let everyone top their own!

Toolbox

Add the recipe to which day?
« Today - Mar 25 »
Today - Mar 25
Mar 26 - Apr 01
April 2 - 8
April 9 - 15
Please select a day
or Cancel
Loading... Adding to Planner

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 324g
Recipe makes 6 servings
Calories 128  
Calories from Fat 26 20%
Total Fat 3.0g 4%
Saturated Fat 0.44g 2%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 279mg 12%
Potassium 634mg 18%
Total Carbs 22.35g 6%
Dietary Fiber 4.0g 13%
Sugars 10.26g 7%
Protein 3.92g 6%
How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Reviews

  • cheryl stone
    i like it but my husband didnt- but i will fix it again for my self it was very refreshing
    I've cooked/tasted this recipe!
    1 reply
    • Skinny Kitchen with Nancy Fox
      August 3, 2011
      Thanks for the feedback Cheryl. Sorry your husband didn't like it but very happy you did!

    Leave a review or comment