Tasty low-cal gazpacho

Try this tasty, low-cal, vegan, gluten-free soup!
I just can’t get enough of cool and spicy gazpacho all summer long. It’s a perfect light lunch, or as a low-cal, late-afternoon appetite spoiler. Technically the name connotes a bread soup, so my recipe is not authentic at all. But it is delicious and perfect if you are watching your weight and your carbs – so nobody call the food police.
 
Place all of these ingredients in a food processor or a blender, and buzz until blended. If you like your soup chunky, pulse the machine. I like to blend it almost smooth. You can thin it with water, chicken stock, or vegetable juice if you like – and chill. Sometimes I add additional chunks of cucumber before serving.
 
1 can of tomatoes, either San Marzano or Muir Garden Fire Roasted. (You can use 2½ cups of chopped fresh chopped tomatoes if you have them. I like canned in this recipe, as they are quick and delicious – and I make this a lot.)
1/3 to ½ a small to medium-sized zucchini, chopped roughly
1/3 chopped unpeeled English cucumber
½ small sweet onion, chopped roughly
½ sweet red bell pepper, seeded, ribs removed, and chopped roughly
1 lg. clove of peeled and chopped garlic
1 tsp. Kosher salt
1 tsp. green jalapeño sauce
1 tbsp. red wine vinegar
Juice from 1 lemon
Taste the seasoning and correct before chilling.
 
Things to add:
1-2 tbsp. per serving of chick peas, for protein to make it meal;
1-2 tbsp. of low-fat or no-fat feta, to make it a meal;
1 tbsp. of ground cumin to the mix for a smoky flavour.
 
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