This Super Simple Gazpacho does away with all the slicing and dicing, and blending the soup lets the flavors meld without a lengthy chill time.
- 4 medium tomatoes, quartered
- 1 medium seedless cucumber, peeled and roughly chopped (about 2 ½ cups)
- 1 small red bell pepper, chopped (about 1 cup)
- 1 Tbs. sherry vinegar
- 2 cloves garlic, peeled
- 1 Tbs. olive oil
- 3-4 basil leaves
- Purée all ingredients, except olive oil and basil, in blender until smooth. Ladle gazpacho into bowls, drizzle with oil and basil, and serve.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 71Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 8mgCarbohydrates 9gFiber 2gSugar 5gProtein 2g
Nutrition data was provided and calculated by Nutritionix, and should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.
Photo: Harlan Harris