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Refreshing Red Gazpacho

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  Yellow onion 1 Small, quartered
  Garlic 1 Clove (5 gm), chopped
  Cucumber 1⁄2 Medium, peeled, halved, seeded, and sliced thin
  Ripe tomatoes 2 Medium, peeled, cored, seeded, and chopped
  Low sodium chicken broth 1 1⁄2 Cup (24 tbs)
  Lemon juice 2 Tablespoon
  Olive oil 1 Tablespoon
  Cayenne pepper 1⁄8 Teaspoon
  Hot red pepper sauce 1⁄8 Teaspoon
  Sweet pepper 1 Small, cored, seeded, and chopped (Use Red Or Green)
  Green onions 2 , sliced thin (Including Tops)
  Ripe tomato 1 Medium, cored, seeded, and chopped
  Cucumber 1⁄2 Medium, peeled, halved, seeded, and chopped
  Minced parsley/Fresh basil 1⁄4 Cup (4 tbs)

Place all the soup ingredients in an electric blender or food processor and whirl for 30 seconds or until smooth.
Pour into a large bowl, cover loosely, and chill in the refrigerator at least 1 hour.
Before serving, add all the vegetable garnishes to the gazpacho, then ladle into 4 chilled bowls.

Recipe Summary

Side Dish
Summer, Healthy

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Average: 4 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 353 Calories from Fat 165

% Daily Value*

Total Fat 19 g28.8%

Saturated Fat 3 g14.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 146.2 mg6.1%

Total Carbohydrates 41 g13.5%

Dietary Fiber 9.9 g39.5%

Sugars 19.5 g

Protein 14 g28.3%

Vitamin A 193.6% Vitamin C 432.3%

Calcium 13.2% Iron 24.1%

*Based on a 2000 Calorie diet

Refreshing Red Gazpacho Recipe