Gazpacho

Gazpacho

Gazpacho, a spiced, chilled tomato soup, is super refreshing and one of my favorite ways to chill on a hot summer day. For the tomato sauce, I like to use Pomi Strained Tomatoes – a very clean product, just tomatoes with nothing else added, no preservatives, BPA free and non-GMO; Sadly, fresh tomatoes often lack flavor, and these strained tomatoes are very, very flavorful.

Gazpacho
 
Prep and Cool time
Total time
 
Author:
Recipe type: Vegan, Gluten-Free, Primal/Paleo, Low-Carb
Cuisine: Spanish
Yield: 6 servings
Ingredients
  • 3 stalks celery, roughly chopped (6 oz)
  • 1 large red onion, peeled and quartered (8 oz)
  • ½ cup cilantro (1 oz)
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1 tablespoon minced garlic
  • 1 tablespoon paprika
  • 1 teaspoon cumin
  • 2 teaspoons kosher salt
  • ¼ teaspoon black pepper
  • ⅛ teaspoon cayenne
  • 3 cups tomato sauce, no salt/sugar added
  • ½ cup water
Instructions
  1. Place celery, onion and cilantro in food processor bowl. Process until finely chopped.
  2. Add the olive oil, lemon juice, red wine vinegar, garlic, paprika, cumin, salt, black pepper and cayenne. Process until combined.
  3. Add the tomato sauce. Pulse a few times, until well-blended.
  4. Add the water. Again, pulse a few times, until well-blended.
  5. Transfer to a serving bowl. Cover with cling wrap and chill in the fridge at least 2 hours before serving.
Nutrition Per Serving
Calories: 136; Fat: 9g; Carbohydrates: 12g; Sugar: 0g; Sodium: 411mg; Fiber: 3g; Protein: 2g

Gazpacho

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