Lower carb Gazpacho Cold Soup
$0.00 Cooking Fee
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Shop FSA/HSA eligible dishes when qualified
Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified
Cook Tools and Details
Print Recipe
Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Finely chop ¼ of the cucumber and reserve for garnish.
- Peel the remaining cucumber, cut into chunks, and transfer to a blender. Add the tomatoes, peppers, onion, garlic, cilantro, vinegar, olive oil, salt, and pepper. Blend until smooth. Season to taste and chill for at least 2 hours.
- Serve the soup with the reserved diced cucumber, fresh herbs, drizzles of olive oil, and freshly ground black pepper.
Cook Times
Ingredients
Ingredients
- 2 each English cucumber
- 4 pound tomato chopped
- 4 each Fresno chile or for 10 servings 1 red bell pepper, stemmed and seeded
- 2 ounce red onion peeled
- 4 clove garlic peeled
- 6 tablespoon extra virgin olive oil
- 4 tablespoon sherry vinegar or red wine viniger, Start with less and adjust to taste, don't over do the vinegar
- 2 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup fresh cilantro chopped plus more for garnish
Optional Garnishes
- cucumber chopped
- cherry tomato
- fresh cilantro or other fresh herbs
- freshly ground black pepper
- extra virgin olive oil drizzle
Cooking Tools Required
Blender, Cutting board, Mixing bowls, Sharp KnivesReheating/Serving Instructions
Chill for 2 hours before eating. Storage instructions: leftover soup can be transferred to a food storage container and refrigerated for up to 3 days or frozen for up to 3 months.
Nutrition
Calories: 123kcal | Carbohydrates: 11g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 477mg | Potassium: 553mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1689IU | Vitamin C: 34mg | Calcium: 33mg | Iron: 1mg
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