GAZPACHO SOUP

[[ recipeID=recipe-8kfwv8mwz, title=Gazpacho Soup ]]

Gazpacho Soup

Servings: 8

Keywords: red bell pepper, tomatoes

  • Prep Time: 2 hours 0 mins
  • Cook Time: 10 mins
  • Total Time: 2 hours 10 mins

Ingredients

  • 1 red bell pepper, seeded, cored, cut in 1/2 inch pieces
  • 1 yellow bell pepper, seeded, cored, cut in 1/2 inch pieces
  • 1 cucumber, large, seeded and cut in 1/2 inch pieces, skin on
  • 3 medium tomatoes – cut in 1/2 inch pieces
  • 1 small red onion, cut in 1/2 inch pieces
  • 1 cup baby spinach
  • 1 jalapeno pepper, seeded and cut in 1/2 inch pieces
  • 2 garlic cloves - minced
  • 3 cups tomato juice
  • 3 tablespoon red wine vinegar
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground pepper
  • Flaxseed oil - optional
  • Instructions

    1. In a food processor pulse chop each of the first 7 ingredients individually until about 1/4 inch pieces form. Place in a large bowl and then add the next 6 ingredients. Place in the fridge for 2 hours or overnight. Serve with a small drizzle of Flaxseed oil or finely chopped Avocados. Click for larger image

    Nutrition Facts

    Serving Size: 1

    Serving Per Recipe: 8

    Amount Per Serving
    Calories 43
    % Daily Value*
    Total Fat 0.5g 0%
    Saturated Fat 0.1g 0%
    Trans Fat 0g
    Sodium 409mg 17%
    Total Carbohydrate 9g 3%
    Dietary Fiber 3.1g 12%
    Sugars 4.8g
    Protein 1.9g

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

    Notes

    This is a refreshing cold soup, great for a hot summer day. It needs to sit in the fridge for a little to allow the flavors to “mingle".