Gazpacho Recipe

Name: Gazpacho Recipe
Prep time: 15

5 out of 5 stars (based on 6 reviews)

15 min prep

4 servings

Carrot Icon for Number of Ingredients Size

9 ingredients

This Gazpacho is a lovely chilled soup and a summer favorite of mine. Adding bread makes the soup a little more substantial, if trying to add calories into diet. And overall the bread gives it...

1 ounce of stale bread, crusts removed (see Chef Tips)
1 pound ripe tomatoes, peeled and seeded or 1 (15-ounce) canned whole tomatoes
½ clove of garlic, minced
1 tablespoon shallot, chopped or red onion
½ to 1 cup of water, as needed
Salt and pepper, to taste
¼ cup cucumber, diced
¼ cup sweet pepper, diced
Fresh basil, for garnish

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Nutrition Facts

Calories

44 cals

Fat

1 g

Polyunsaturated Fat

0 g

Carbohydrates

9 g

Sugar

4 g

Fiber

3 g

Protein

2 g

Sodium

428 mg

Directions

Soak the bread in a little bit of water until fully absorbed. Squeeze out the water.
In a blender or with an immersion blender, puree the bread, tomatoes, garlic, shallot, ½ cup of water, salt, and pepper, until smooth. Taste for seasonings and add in more water if thinner soup is desired.
Stir in diced cucumber and sweet pepper. Keep in the refrigerator for at least 1 hour or until ready to serve. Garnish with fresh basil.

Chef Tips

To peel tomatoes: Drop tomatoes into a pot of boiling water. Once their skins crack, about 2 to 3 minutes, drain them and run under cold water. Slip off their skins. Then cut in half and squeeze out their seeds.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

Gazpacho Recipe