Gazpacho
This is a bright and refreshing no-cook soup. You can omit the avocado, if you prefer. Feel free to add minced jalapeƱo for a variation. Cilantro in place of the basil makes another excellent version. I like to serve this with some quickly seared scallops or shrimp for a full meal. Or add diced hardboiled egg to make a full vegetarian meal.
Servings: 4
Calories: 286kcal
Ingredients
- 2 1/2 pounds ripe tomatoes about 4-5 tomatoes
- 1 English cucumber peeled
- 1 shallot peeled
- 1 red bell pepper stem and seeds removed
- 1 large garlic clove peeled
- 3 tablespoons avocado oil
- 2 tablespoons balsamic or sherry vinegar
- 1 teaspoon salt
- 1/4 teaspoon black pepper fresh ground
- 1/4 cup fresh basil leaves for garnish
- 1 avocado diced, for garnish
- 1 tablespoon olive oil for garnish
Instructions
- Dice about 1/4 cup of each the tomatoes, cucumber, and bell pepper before peeling the cucumber. Transfer to a container and refrigerate for garnish later. Add the remaining vegetables, onion, garlic, avocado oil, balsamic, and salt to a high power blender and process until completely smooth. Transfer to a container and refrigerate for at least 2 hours and up to 4 days.
- Before serving, taste and adjust with more salt or balsamic, if desired. Top with reserved vegetables, fresh herbs, avocado, and a drizzle of olive oil. Serve chilled
Notes
The pureed soup can be scaled up and frozen for future.
Protein:Energy Quotient [calories]: 0.12
Nutrition without avocado: Calories: 206 cal, Carbs: 18g, Fiber: 5g, Fat: 15g, Protein: 4g, Protein:Energy Quotient [calories]: 0.13
Nutrition Facts
Gazpacho
Amount per Serving
Calories
286
% Daily Value*
Fat
22
g
34
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
15
g
Sodium
604
mg
26
%
Potassium
1125
mg
32
%
Carbohydrates
22
g
7
%
Fiber
8
g
33
%
Sugar
12
g
13
%
Protein
5
g
10
%
Vitamin A
3525
IU
71
%
Vitamin C
85
mg
103
%
Calcium
57
mg
6
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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