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END OF SUMMER LOW CAL GAZPACHO SOUP

Posted on 24 December 2015

LOW CAL GAZPACHO SOUP RECIPE

Blasts of heat during Indian Summer is the perfect time to enjoy your remaining tomatoes with this deLISH & low cal Gazpacho Soup Recipe. Did you know that one cup of Gazpacho is under 50 calories and chock full of vitamins including Vitamin C? So it will fill you up—not out. 

 

  

Ingredients

2 red and/or yellow bell peppers, cored, seeded and cut in 2” cubes
Heirloom Tomatoes-Gazpacho-Soup 4 plum tomatoes, preferably heirloom
½ large red onion, cut in half
3 garlic cloves, minced
2 cups ounces tomato juice
3 Persian cucumbers, cut in thirds
½ bunch or handful of Italian Parsley
¼ cup white wine vinegar
¼ to 1/3 cup good olive oil
2 tsp. tablespoon kosher salt
1 tsp. freshly ground black pepper
1 tsp. ground cumin
½ tsp. hot pepper flakes


Directions:


1. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Make sure not to over process. After each vegetable is processed, combine them in a large bowl
2. Add the garlic, tomato juice, vinegar, olive oil, salt, pepper, cumin and hot pepper flakes. Mix well and chill. Allow the gazpacho to refrigerate overnight to thoroughly cool and have flavors develop.

Serving Size: 1 Cup. Servings: 8-10

 

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