Fresh, quick, and nutritious, this gazpacho is a delicious way to get your fill of vegetables in the summer. It's a recipe our nutritionists love to make on hot days—a light yet satisfying dish. Serve it as a starter at a meal with friends or as a side dish with your Healthy Barbecue Dish!
Preparation
15
min
Cooking
0
min
Servings
4
Nutrition Facts (per serving)
Calories
160
Fat
14
Carbohydrates
9
Fibre
3
Protein
2
Sodium
460
Ingredients
- 500 ml (2 cups) varied ripe tomatoes
- 1 English cucumber
- 1 bell pepper (red, orange or yellow), deseeded
- ½ bouquet cilantro
- ¼ small red onion, peeled
- 2 cloves garlic, peeled
- 60 ml (¼ cup) olive oil
- 30 ml (2 tbsp) sherry vinegar
- 5 ml (1tsp) salt
- Pepper to taste
- Fresh herbs, cucumber, tomatoes, croutons etc for garnish
Preparation
- In a blender or using an immersion blender, blend all the ingredients until smooth.
- Pour into a bowl and serve with your choice of toppings.
Notes
Can be refrigerated up to 3 days and frozen up to 3 months in an airtight container,
