This gazpacho is a delicious, light soup.
Cost $.82 per serving
- 2 lb fresh tomatoes
- 1 lb cucumbers
- 1/2 lb bell peppers
- 1/4 lb onion
- 1/4 cup red wine vinegar
- 1 1/2 tsp salt
- 1 tsp smoked paprika
Place the tomatoes in boiling water for about 30 seconds, and then transfer them to a bowl of ice water. The skin should come off easily. (If you’re in a hurry, you can skip this step and leave the skin on.)
Place the tomatoes in a food processor and puree.
Chop the remaining vegetables and add them to the food processor. Process the soup until you reach the consistency you want. I like it to be just a bit chunky. You may need to do this in batches depending on the size of your food processor.
Stir in the vinegar and seasonings.
You can serve the soup right away, but it will taste even better if you refrigerate it for several hours to let the flavors mingle. Serve cold or at room temperature.
Calories: 50kcal | Carbohydrates: 10g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 509mg | Potassium: 494mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2281IU | Vitamin C: 62mg | Calcium: 28mg | Iron: 1mg