Serves 6
76 cal · 140 min
Gazpacho Soup
Recipe GLPR755aa249168b46
A refreshing, chilled Spanish tomato-based soup loaded with fresh vegetables. This no-cook gazpacho combines diced tomatoes, cucumbers, and green peppers with tomato sauce, vinegar, and oil for a light, tangy summer dish served ice-cold.
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Ingredients
1 large tomato, finely diced
1 cucumber, finely diced
2 green bell peppers, finely diced
1½ cups low-sodium tomato sauce
1½ cups water
3 tablespoons red wine vinegar
2 tablespoons vegetable oil
¼ teaspoon garlic powder
¼ teaspoon black pepper
Directions
Wash your hands thoroughly with soap and warm water before beginning preparation.
Rinse the tomato, cucumber, and green peppers under cold running water and pat dry.
Cut the tomato into quarters, remove the core, then dice into small, uniform pieces. Peel the cucumber if desired, then cut in half lengthwise and dice into small pieces. Remove the seeds and white ribs from the green peppers and dice into small pieces.
In a large glass or plastic bowl, combine the diced tomato, cucumber, and green peppers.
Pour the low-sodium tomato sauce and water into the bowl with the vegetables.
Add the red wine vinegar, vegetable oil, garlic powder, and black pepper to the mixture.
Using a wooden or plastic spoon, stir all ingredients together until well combined and evenly distributed.
Cover the bowl and refrigerate for at least 1 to 2 hours, or up to overnight, until the soup is thoroughly chilled before serving. Stir once more before ladling into bowls.
