Easy Gazpacho: antioxidants in a soup bowl
This chilled Spanish soup with summer favorites like tomatoes, peppers, and cucumbers packs a lot of flavor as well as antioxidants.
Prep Time 20 minutes mins
Course Soup
Cuisine American, European
Servings 6
Calories 46 kcal
Wash all the vegetables under running water.
Deseed the tomatoes, jalapeño, and red pepper. Seasonal cucumbers have soft and tiny seeds, so it is find not to remove seeds. However, if the cucumber seeds are hard and big, remove them before adding cucumber to the soup.
Add all the ingredients to a blender and blend until well mixed. Chill for at least 3-4 hours before serving.
Garima's Tips
- Use flaxseed oil to take the "HEALTHY" level to the next notch.
- Omit oil, to make the oil-free version. It still tastes awesome.
- If you want your gazpacho to be of slightly thinner consistency, add 1/2 cup of filtered water.
- If you like basil, replace cilantro with equal amount basil
Serving: 0.75cupCalories: 46kcalCarbohydrates: 6gProtein: 1gFat: 3gSaturated Fat: 1gSodium: 294mgPotassium: 147mgFiber: 1gSugar: 3gVitamin A: 758IUVitamin C: 36mgCalcium: 11mgIron: 1mg