Gazpacho - A Chilled Tomato Soup

Elaine Douglas

By
@BreadandSoupLady

What a wonderful use for fresh tomatoes during the tomato season! I usually freeze fresh tomatoes in the Autumn when they are plentiful. Frozen tomatoes work very well in this recipe. Depending on how powerful your blender is, you may wish to defrost them a bit.
Gazpacho is also very low in calories and very high in nutrition.


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Serves:

6-8

Prep:

20 Min

Method:

Blend

Ingredients

28 oz. can(s)
whole tomatoes or 3 1/2 c. chunked fresh tomatoes
1/4 c
white vinegar
3 clove
garlic
5 Tbsp
olive oil
1 slice
stale rustic or french bread
1
red bell pepper, cored and seeded or 1/2 green plus 1/2 red
1 small
jalapeno peppers, seeded and chunked, optional
1/2
red onion
1 large
cucumber (approx. 1 1/2 c. peeled and chunked
1 small
cucumber, diced for garnish (optional)
1 stalk(s)
celery (chunked)
3
shakes of hot pepper sauce (optional)

Directions Step-By-Step

1
Place all ingredients into a blender and blend until pureed.
Salt to taste.
2
Chill for several hours and serve with diced cucumber garnish.
Will keep for a couple of days refrigerated.
3
Elaine's notes: I have used frozen tomatoes with success. I have also left out the bread with good result.

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Vegetable
Regional Style: Spanish
Other Tags: Quick & Easy, Healthy, Heirloom
Hashtag: #Low low calorie