This is a light, refreshing, summertime soup. It is good mixed with diced vegetables such as celery, onion, red bell pepper, zucchini, and avocado.
INGREDIENTS | SERVES 4
- 3 cups tomatoes, diced
- 2 cups cucumber, peeled and diced
- 1 cup red bell pepper, diced
- 1 tablespoon apple cider vinegar
- ¼ cup onion, diced
- 1 clove garlic
- 2 tablespoons olive oil (or sesame or flaxseed oil)
- 2 tablespoons lemon juice
- 2 tablespoons fresh chopped basil
- 2 tablespoons fresh chopped parsley (for garnish)
Set aside the basil and parsley.
In a food processor with an S blade, process 2 cups tomato, 1 cup cucumber, ½ cup bell pepper, apple cider vinegar, onion, garlic, olive oil, and lemon juice until well blended but still chunky.
Add the basil and briefly pulse the food processor.
Pour the soup into a bowl and mix with the remaining diced vegetables. Cover the bowl and place in the refrigerator for 2 hours to chill.
Pour into soup bowls and garnish with parsley and optional diced vegetables.
Calories: 113 | Fat: 7 g | Protein: 2 g | Sodium: 12 mg | Fiber: 3 g
The recipe for gazpacho originated in Spain. This raw vegetable soup is usually served cold in the summertime. It is especially delicious when tomatoes are in season.