Trying to stay cool this summer? Try a refreshing chilled vegetable soup. This nutrient-rich dish contains vitamins A, C, and K, as well as potassium and folate, which can help boost your immune system. It’s also heart-healthy and low in calories. What more could you ask for? Serve as a snack or appetizer. Or pair it with a sandwich in place of a salad to make it part of a complete meal.
PREP TIME
15 Min
CHILL TIME
30 Min
SERVINGS
8
DIFFICULTY
Easy
Ingredients
- 6-7 medium tomatoes, vine-ripened if possible
- 1 green Cubanelle pepper — also called Italian pepper
- 1 English cucumber (long, slender, seedless variety)
- ½ of a small white onion
- 1 teaspoon minced garlic
- ¼ cup extra virgin olive oil
- 1 splash white wine vinegar
- ¼ cup Italian-flavored croutons or bread crumbs
- Salt and pepper to taste
Optional toppings/garnishes
- Tart diced green apple
- Sliced green onions
- Additional croutons
- Shredded parmesan cheese
- Black pepper
- Fresh basil
Directions
- Wash and dry vegetables.
- Peel the tomatoes, and then coarsely chop them.
- Split the pepper in half lengthwise and discard the seeds and membranes. Cut them into a few smaller pieces.
- Peel and quarter the onion.
- Peel the cucumber, and cut in half. Save half for later as a garnish.
- Put all vegetables into a blender and blend on low speed until mostly chopped. Then blend on high speed until it is pureed. Be sure to allow plenty of time in the blender to ensure the final product is smooth. Pour through a fine sieve strainer if visible seeds or skins remain.
- Season with salt, pepper, and vinegar. Pour back into the blender, and keep the blender on low speed. Slowly add the olive oil and blend until it is emulsified. Feel free to add additional vinegar to taste. Add croutons to thicken as desired.
- Chill gazpacho for at least 30 minutes, and serve cold. Add garnishes as desired.
Nutrition Facts
Servings: 8 | Calories: 92 | Total fat: 7g | Saturated fat: 1g | Total carbohydrate: 7g | Fiber: 1g | Protein: 1g | Sodium: 88 mg
Recipe provided by Michelle Eaton, MS, RD, ThedaCare
