Chilled Gazpacho Soup

chilled gazpacho soup lowfat recipe

Chilled Gazpacho Soup
Serves 2 – 3
Can be doubled | Can be halved

Sometimes, on a hot, humid day, coming up with an appetizing meal can be challenging. On days like that we make gazpacho. Run out to the garden (or farmers market), pick up the goods, grab a can of tomatoes from the pantry, and make a date with your blender! It’s easy, quick, and tastes like a delicious, zesty blended salad in a soup bowl. You can serve it as an appetizer or a salad course with a larger meal, but it’s also perfect as a light lunch or quick snack on its own. Being free of any fats or oils, and made primarily from fresh veggies and herbs along with a squeeze of lemon and some sea salt, it’s naturally cleansing and invigorating for the body. You just feel good after enjoying a bowl of fresh, homemade gazpacho.     ~ Susan


1 medium cucumber – roughly chopped
1 red or yellow bell pepper – seeded and roughly chopped
1 green pepper – seeded and roughly chopped
1/2 of a large vidalia onion – roughly chopped
1 large or 2 smaller garlic cloves – minced
2 roma tomatoes (or equivalent – roughly chopped)
1/2 cup chopped fresh parsley
1/4 cup fresh basil leaves
2 tablespoons fresh lemon juice
1 14.5 oz can of whole tomatoes plus the juices – we really like Muir Glen brand
sea salt & fresh ground pepper to taste


Put everything except salt & pepper in a blender (in smaller batches if needed) and blend until nicely pureed, while still leaving a bit of texture left in the mix.

Season to taste with salt & pepper.

You might like it with more lemon added, which really livens up the whole flavor.

Serving Suggestions:

Gazpacho is perfect “as is” but you can jazz it up when serving with a drizzle of olive oil, a dash of cayenne pepper, and/or a garnish of fresh snipped herbs such as parsley, chives or scallions.

Toasted whole grain bread topped with a slice of cheese makes this a complete meal, and one you’ll probably be craving again soon!

For a gourmet appetizer serve small bowls of chilled gazpacho topped with chilled cajun-seasoned shrimp and a sprinkle of grilled corn kernels. Gorgeous and delicious.

Add to DeliciousAdd to DiggAdd to FaceBookAdd to Google BookmarkAdd to MySpaceAdd to NewsvineAdd to RedditAdd to StumbleUponAdd to TechnoratiAdd to Twitter


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s