Gazpacho originates from Seville, Spain, and it is a perfect refreshing dish during warm weather. It has fresh vegetables and herbs to make this lunch or dinner addition nutritious! There are 2 options for this gazpacho recipe, either straining it or leaving it thick.
If you strain it, it becomes more like a cold beverage (similar to tomato-based juice) and tastes great over ice. Leaving it thick will preserve healthy fiber, and it will be more of a soup texture.
Makes 2 servings
Serving Size: 1 cup
Prep Time: 15 minutes
Cook Time: 0 minutes
Ingredients for gazpacho
- 3 medium cluster, heirloom, or roma tomatoes, chopped
- 3 small cucumbers or 1-2 large cucumbers, chopped
- ¼ teaspoon garlic powder
- ½ teaspoon salt
- Ground black pepper, to taste
- ⅛ cup olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp fresh basil, chopped
- 1 tbsp fresh mint, chopped
- ½ cup water
Directions for gazpacho
- Peel all or some of the skin off of the cucumbers and loosely chop.
- Loosely the tomatoes, then add cucumbers and tomatoes to a blender.
- Add garlic powder, salt, black pepper, olive oil, vinegar, herbs, and water to the blender.
- Blend on high speed for at least 1 minute, and until the mixture is very smooth.
- Now you have the option to strain the gazpacho to create a very smooth consistency.
- If you choose to keep the texture as is (for soup), pour gazpacho into a container and place it in the fridge for 2 to 4 hours to chill.
- If you want a smoother consistency (for a beverage), strain the gazpacho, and then place in the fridge.
- Serve in bowls or glasses after chilling. You can top the chilled gazpacho soup with a drizzle of olive oil, fresh chopped herbs, or other toppings to your taste.
Scroll down to see the nutrition facts for this recipe!
- calories: 174
- carbohydrate: 13.2g
- cholesterol: 0mg
- fat: 13.3g
- fiber: 3.8g
- potassium: 737mg
- protein: 3g
- saturated fat: 1.9g
- sodium: 597mg
- sugar: 8.8g
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