Gazpacho recipe

Gazpacho

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

  1. Peel all or some of the skin off of the cucumbers and loosely chop.
  2. Loosely the tomatoes, then add cucumbers and tomatoes to a blender.
  3. Add garlic powder, salt, black pepper, olive oil, vinegar, herbs, and water to the blender.
  4. Blend on high speed for at least 1 minute, and until the mixture is very smooth.
  5. Now you have the option to strain the gazpacho to create a very smooth consistency.
  6. 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.
  7. If you want a smoother consistency (for a beverage), strain the gazpacho, and then place in the fridge.
  8. 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!

By providing your email address, you are agreeing to our privacy policy. We never sell or share your email address.

More on this topic

Nutrition facts

Per Serving

  • 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
Photograph by Ashlen Wilder. All rights reserved. Used with permission.

Disclaimer: Type2Diabetes.com does not provide any express or implied warrant toward the content or outcome of any recipe.


Join the conversation

or create an account to comment.
poll graphic

Community Poll

Did you know that diabetes is a risk factor for developing chronic kidney disease?