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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This easy version of the classic chilled Spanish soup takes only 20 minutes to make and is great for a first course or a light lunch. Ingredients:
2 ounces (2 cups) day-old whole-grain bread |
1 pound ripe yellow or orange tomatoes |
1 yellow or orange bell pepper |
1 cucumber |
1/4 of a red onion |
1 tablespoon white or regular balsamic vinegar |
1 teaspoon extra-virgin olive oil |
1/4 teaspoon chipotle chile powder |
1 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 cup low-sodium tomato juice |
2 tablespoons chopped fresh cilantro |
Directions:
1. Cube 2 ounces (2 cups) day-old whole-grain bread, and set aside (the more dried out it is, the better). Chop and seed 1 pound ripe yellow or orange tomatoes and 1 yellow or orange bell pepper. Peel, seed, and dice 1 cucumber. Dice 1/4 of a red onion.
2. Combine tomatoes, bell pepper, cucumber, and onion in a large bowl. Add 1 tablespoon white or regular balsamic vinegar, 1 teaspoon extra-virgin olive oil, 1/4 teaspoon chipotle chile powder, 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and stir.
3. Place 3/4 of the gazpacho mixture into a blender. Add the bread and 1 cup low-sodium tomato juice. Blend until soupy but not entirely smooth. Pour blended mixture back into the bowl with the remaining unblended vegetables.
4. Chill at least 1 hour. Garnish gazpacho with 2 tablespoons chopped fresh cilantro, and serve.
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