Spanish Gazpacho Recipe

Spanish Gazpacho Recipe Spanish Gazpacho Recipe photo by Taste of Home Rating 4

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

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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

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Spanish Gazpacho Recipe

Spanish Gazpacho

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