Spanish Gazpacho Recipe

Spanish Gazpacho Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

There’s a bounty of vegetables in this tantalizing chilled soup, submitted by Dave Schmitt of Hartland, Wisconsin. Its refreshing flavor makes it an ideal addition to summer luncheons or light suppers.

This recipe is:

Quick

Diabetic Friendly

[X]

Rate Spanish Gazpacho Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Spanish Gazpacho Recipe

Prep: 30 min. + chilling

Yield: 12 Servings

30 30

Ingredients

5 pounds tomatoes, peeled and quartered
3 medium carrots, quartered
1 large cucumber, peeled and quartered
1 large sweet red pepper, quartered
1 large green pepper, quartered
1 large sweet onion, quartered
2 garlic cloves, minced
1/3 cup olive oil
3 tablespoons balsamic vinegar
1-1/2 teaspoons salt
1/2 teaspoon pepper

Directions

In batches, place the ingredients in a blender; cover and process until soup reaches desired texture. Pour into a large bowl. Cover and refrigerate for 1-2 hours before serving. Yield: 12 servings (3 quarts).

Nutritional Facts 1 cup equals 118 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 320 mg sodium, 15 g carbohydrate, 4 g fiber, 2 g protein. Diabetic Exchanges: 3 vegetable, 1 fat.

Originally published as Spanish Gazpacho in Taste of Home June/July 2006, p23