Fresh Summer Gazpacho Recipe
Fresh Summer Gazpacho
Tomatoes, zucchini, bell peppers, avocado and more star in this no-cook soup. It's loaded with the summer’s bounty and will be the perfect complement to your meal.
Serves: 6Prep: 30 minutesCook: 3 hoursTotal: 3 hours 30 minutesDifficulty: Easy
Serves: 6
Ingredients
- 1 red onion, chopped
- 1 cucumber, cubed
- 1 fennel bulb, cored, trimmed and cut into 1” pieces
- 1 jalapeno, stemmed, seeded and chopped
- 8 plum tomatoes, chopped
- 1 zucchini, diced
- 1 red bell pepper, diced
- 2 slices bread, crusts removed
- 3 cups Simple Truth Tomato Juice
- 2 tbsp. red wine vinegar
- 1 Salt and Pepper to taste
- 1 avocado, flesh cubed
- 1 lime, cut into wedges
- 1 fennel fronds
Directions
- Add onions to the bowl of a food processor and pulse until finely chopped, but not pureed. Remove onions to a large bowl.
- Add the cucumber, fennel, jalapeno, bell pepper and zucchini to the food processor and pulse until finely chopped. Add chopped veggies to the bowl with the onion.
- Add half of the tomatoes with once slice of bread to the food processor. Pulse, then add the tomatoes to the bowl. Repeat the process with the remaining tomatoes and bread.
- Scoop 1 cup of the mixture back into the food processor and add the tomato juice, vinegar, salt and pepper. Puree the mixture until smooth, then pour this back into the bowl with the chopped veggies.
- Refrigerate the mixture for at least three hours. Before serving, adjust the seasonings as needed and top with diced avocado, lime and fennel fronds.
Serves: 6
Ingredients
- 1 red onion, chopped
- 1 cucumber, cubed
- 1 fennel bulb, cored, trimmed and cut into 1” pieces
- 1 jalapeno, stemmed, seeded and chopped
- 8 plum tomatoes, chopped
- 1 zucchini, diced
- 1 red bell pepper, diced
- 2 slices bread, crusts removed
- 3 cups Simple Truth Tomato Juice
- 2 tbsp. red wine vinegar
- 1 Salt and Pepper to taste
- 1 avocado, flesh cubed
- 1 lime, cut into wedges
- 1 fennel fronds
Directions
- Add onions to the bowl of a food processor and pulse until finely chopped, but not pureed. Remove onions to a large bowl.
- Add the cucumber, fennel, jalapeno, bell pepper and zucchini to the food processor and pulse until finely chopped. Add chopped veggies to the bowl with the onion.
- Add half of the tomatoes with once slice of bread to the food processor. Pulse, then add the tomatoes to the bowl. Repeat the process with the remaining tomatoes and bread.
- Scoop 1 cup of the mixture back into the food processor and add the tomato juice, vinegar, salt and pepper. Puree the mixture until smooth, then pour this back into the bowl with the chopped veggies.
- Refrigerate the mixture for at least three hours. Before serving, adjust the seasonings as needed and top with diced avocado, lime and fennel fronds.
| Amount per serving | |
|---|---|
| Calories | 140 |
| Total Fat | 6g |
| Saturated Fat | 1g |
| Cholesterol | 0mg |
| Sodium | 360mg |
| Total Carbohydrate | 23g |
| Dietary Fiber | 7g |
| Sugars | 11g |
| Protein | 5g |