Refreshing Gazpacho

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Prep time: 10 minutes
Yields 6 servings

1 cucumber, seeded, peeled and diced
2 red bell peppers, seeded and diced
4 plum tomatoes, seeded and chopped
1/2 small red onion, peeled and chopped
2 garlic cloves, peeled and minced
3 cups low-sodium tomato juice
1/4 cup red wine vinegar
1/4 cup olive oil
1 tsp. fresh oregano or 1/4 tsp. dried oregano
1 tsp. fresh basil or 1/4 tsp. dried basil
Salt and black pepper to taste


Puree the cucumber, bell peppers, tomatoes, onion, and garlic in a blender or food processor for about 30 seconds.

Add the tomato juice, vinegar, olive oil, oregano, basil and salt and pepper (as desired) and plus a few times to mix.

Chill for at least 1 hour before serving.

Tip: To get some additional healthy fat or to add creaminess, consider serving with half a diced avocado.

Calories 135; Fat 9g; Saturated Fat 1g; Cholesterol 0mg; Sodium 172mg; Carbohydrate 12g; Fiber 2g; Protein 2g