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Spanish Gazpacho

There’s a bounty of vegetables in this tantalizing chilled soup. Its refreshing flavor makes it an ideal addition to summer lunches or light suppers. —Dave Schmitt, Hartland, Wisconsin
  • Total Time
    Prep: 30 min. + chilling
  • Makes
    12 servings (3 quarts)

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
  • salad croutons, microgreens, chopped red onion, chopped peeled cucumber or cherry tomatoes, optional

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. If desired, top with croutons, microgreens, red onion, cucumber and tomato if desired.
Nutrition Facts
1 cup: 118 calories, 7g fat (1g saturated fat), 0 cholesterol, 320mg sodium, 15g carbohydrate (9g sugars, 4g fiber), 2g protein. Diabetic Exchanges: 3 vegetable, 1 fat.

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Reviews

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Average Rating:
  • katlaydee3
    Jul 16, 2013

    I did not really care for this recipe, I felt that it lacked flavor. Maybe some jalapeño and cilantro would help.

  • Monarchsmomma
    Jan 12, 2009

    No comment left

  • luv3munchkins
    Aug 1, 2006

    No comment left