This cold vegetable soup is something different (and refreshing) for your table.
Too hot to cook? Tired of salads? Give gazpacho a try. Originating in Spain, gazpacho is a cold vegetable-based soup. You can find endless variations — some even use fruits like watermelon. Pair a bowl with a slice of crusty bread for a healthy, refreshing meal.
- 2 cups chopped tomatoes
- 1 red or green bell pepper, chopped
- 1 medium red onion, diced
- 1 cup diced cucumber
- 1½ cups low-sodium vegetable or tomato juice
- Juice of 1 lemon
- 2 tablespoons olive oil, plus more for serving
- 1 tablespoon white or red wine vinegar
- 2 cloves garlic, chopped
- 1 teaspoon salt
- Combine tomatoes, bell pepper, onion and cucumber in a large bowl and mix well.
- Transfer one-quarter of the mixture to a small bowl, cover and refrigerate.
- Add the tomato juice, lemon juice, olive oil, vinegar, garlic and salt to the vegetables in the large bowl and mix.
- If you have time, allow the ingredients to mingle in the fridge for an hour or two — or even overnight. If not, continue to the next step.
- Working in batches, add the mixture to a blender and puree, stopping just short of creating a smooth soup.
- If you didn’t refrigerate before, place the gazpacho in the fridge for 20 or 30 minutes to cool down.
- When ready to serve, divide among 4 or 6 bowls.
- Chop the reserved vegetables to create a salsa.
- Garnish with salsa and a drizzle of olive oil.