Don't let Summer's ripe tomatoes go to waste! This Gazpacho is a creative way to get in your veggies along with a healthy dose of Vitamins A and C.
1 cup
15 minutes
Soup, Chili & Stews
Diverticulosis
Vegan
Vegetarian
Diabetic Friendly
Gluten Free
Dairy Free
Ingredients
4 servings
Ripe tomatoes (large)
3 tomato
Red onion, diced
1/2 cup
Medium cucumber, diced
1 cucumber
Scallion, chopped
1 scallion
Garlic cloves, chopped
2 clove
Jalapeño, diced
1 jalapeño
Cilantro leaves, chopped
1/4 cup
Parsley leaves, chopped
1/4 cup
White balsamic vinegar
3 tablespoon
Olive oil
2 tablespoon
Sugar
1 tablespoon
Salt
1 pinch
Pepper
1 pinch
Directions
1
In a large bowl, add all of the ingredients above, making sure to leave a few diced tomatoes and red onion for the garnish.
2
Pulse in a blender or food processor for about 30 seconds to a minutes, leaving a few chunks.
3
Chill for an hour or until serving.
4
Pour chilled Gazpacho into bowls and garnish with diced tomato and red onion.
5
More optional toppings can include: crumbles of goat cheese, pumpkin seeds, chopped basil, or toasted bread (Toppings not included in OPN serving counts).