Healthy Gazpacho Recipes
HEALTHY GAZPACHO
Healthy vegetables are the basis of this cold, tasty soup. For a spicier version, use spicy V8 juice.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the tomatoes, green pepper, cucumber and onion. In another large bowl, combine the tomato juice, oregano, basil, salt, garlic, pepper and hot pepper sauce; pour over vegetables. Cover and refrigerate for at least 4 hours or overnight. Sprinkle with chives and yellow pepper if desired.
Nutrition Facts : Calories 80 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 797mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 4g fiber), Protein 3g protein.
GAZPACHO
For a bright, refreshing summer soup, try Alton Brown's Gazpacho recipe, loaded with fresh, crunchy vegetables and herbs, from Good Eats on Food Network.
Provided by Alton Brown
Categories appetizer
Time 2h45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil.
- Make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle, approximately 1 minute. Remove and pat dry. Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup.
- Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to combine. Transfer 1 1/2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours and up to overnight. Serve with chiffonade of basil.
GAZPACHO
For fresh veggie-packed refreshment, try Ina Garten's Gazpacho soup recipe from Barefoot Contessa on Food Network; it's best served cold on a hot summer day.
Provided by Ina Garten
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
- After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.
HEALTHY HOMEMADE GAZPACHO RECIPE BY TASTY
Here's what you need: tomato, red bell pepper, onion, cucumber, bread, garlic cloves, oil, sherry vinegar, cold water, cumin, salt, pepper
Provided by Merle O'Neal
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine all of the ingredients above in a blender and blend until smooth.
- Refrigerate to make the soup as chilly as you like
- Enjoy!
Nutrition Facts : Calories 276 calories, Carbohydrate 22 grams, Fat 20 grams, Fiber 5 grams, Protein 5 grams, Sugar 10 grams
HEALTHY SPICY GAZPACHO
Vegetable juice cocktail is the no-fuss broth for gazpacho that goes from start to finish in 15 minutes.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 15m
Yield 7
Number Of Ingredients 9
Steps:
- In large bowl, mix all ingredients.
- Cover; refrigerate until serving time. Cover and refrigerate any remaining gazpacho.
Nutrition Facts : Calories 40, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 5 g, TransFat 0 g
HEALTHY GAZPACHO FOR 2
Healthy vegetables are the basis of this tasty chilled soup. We recommend using spicy V-8 juice for a more kicked-up version.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the tomatoes, green pepper, cucumber and onion. In another bowl, combine the tomato juice, oregano, basil, salt, garlic, pepper and pepper sauce; pour over vegetables., Cover and refrigerate for at least 4 hours or overnight. Just before serving, sprinkle with chives and, if desired, yellow pepper.
Nutrition Facts : Calories 81 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 252mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
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