Gazpacho is loaded with nutritious vegetables, and because it is served cold, none of the valuable nutrients are lost through heating. This version is flavored with lemon and has a hint of spice.
Nutrition Facts
Serving Size 1 cup
Amount Per Serving
58
Calories% Daily Value*
2%
Total Fat 1.4g3%Saturated Fat 0.6g
Trans Fat 0g
1%
Cholesterol 3mg15%
Sodium 343mg3%
Total Carbohydrate 10.2g6%
Dietary Fiber 1.6gSugars 5.6g
Protein 1.6g
*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.Yield: 6 servings
Preparation time: 15 minutes
Refrigeration time: 1 hour
Ingredients
- 2 pounds tomatoes, cored, peeled and chopped
- 1 cup chopped cucumber
- ½ cup chopped green bell pepper
- ½ cup chopped red bell pepper
- 10 to 12 fresh basil leaves
- 2 cloves garlic, chopped
- 1 shallot, chopped
- 1 tbsp balsamic vinegar
- 1 tbsp hot sauce
- Zest of 1 lemon
- Juice of 2 lemons
- ¾ tsp salt
- ¼ tsp ground black pepper
- 2 tbsp sour cream or plain Greek yogurt
- 6 small fresh basil leaves
Directions
- Place the tomatoes, cucumber, green and red bell pepper, basil, garlic, and shallots in the bowl of a food processor. Process on high for 10 seconds.
- Add the balsamic vinegar, hot sauce, lemon zest, lemon juice, salt and pepper. Pulse until all ingredients are finely chopped. Transfer the soup to a bowl, cover, and refrigerate for at least 1 hour.
- Garnish with a teaspoon of sour cream or plain Greek yogurt and a small basil leaf before serving.