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Chilly Gazpacho Soup…Delicious for the Hot Days of Summer
Gazpacho’s a light, cool, refreshing soup from Spain. The Spanish call gazpacho, “Salad.” This uncooked vegetable soup is usually made from a pureed blend of fresh tomatoes, sweet peppers, onions, cucumbers, garlic, olive oil, vinegar and bread crumbs or soaked crumbled bread. There are so many ways to make it. It’s said that if you had thirty Spanish cooks in the kitchen, there’d be thirty different versions of gazpacho! We’re adding a quick step of sautéing the garlic first in olive oil before adding to the blender of veggies. This really enhances the fresh garlic flavor. We’re serving ours with a medley of chopped vegetables for garnish. You might be wondering why our gazpacho’s a blush color instead of a vivid red. It’s due to using yellow sweet peppers, which soften the color. With just 91 calories a cup, this first course soup is a delicious and simple way to get all your veggies in one fell swoop! Weight Watchers (old points) 1 Weight Watchers POINTS PLUS 1 ( if calculated leaving out all the veggies) Weight Watchers POINTS PLUS 3 SKINNY FACTS: for one serving 91 calories, 3g fat, 3g protein, 16g carbs, 3g fiber, 395mg sodium, 2g sugar Ingredients
- 1 tablespoon extra virgin olive oil
- 3 large garlic cloves, minced
- 6 large ripe tomatoes, peeled and chopped
- 1 yellow bell pepper, cored, seeded and chopped
- 1 yellow onion, peeled and chopped
- 1 large cucumber, peeled and chopped
- ¼ cup plus 2 tablespoons white wine vinegar
- 1 slice wheat sourdough, regular sourdough or French bread, crusts removed, soaked in water and squeezed dry
- ½ teaspoon salt, or to taste
- ½ teaspoon fresh ground pepper or to taste
- Several drops of Tabasco to taste
- Toppings for gazpacho
- 1½ cups cherry or grape tomatoes, quartered
- ½ cup yellow bell pepper, chopped
- ½ cup cucumber, peeled and chopped
- ½ cup scallions or onions chopped
Directions
- In a small pan, heat the olive oil. Add the minced garlic and sauté about 1 minute until slightly brown. Set aside.
- In a large bowl, mix together tomatoes, yellow peppers, onions, cucumbers, vinegar, bread, sautéed garlic and oil.
- In batches, puree the mixture in the blender until very smooth. Pour into a large bowl.
- Season with salt, pepper and Tabasco to taste.
- Place in the refrigerator and chill for at least 1 hour or overnight.
- Chop the topping vegetables and store in the refrigerator until ready to serve.
- 7. To serve-ladle each serving into a small bowl. Top each with the variety of chopped vegetables. Or, bring all the veggies to the table and let everyone top their own!
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