How to make Gazpacho
Prep
time: 15 minutes + 2 hours refrigerating | Cook time: 0 minutes
| Serves 1
1 small red bell pepper (diced)
1 small yellow onion (diced)
2 garlic cloves (minced)
1 large fresh ripe tomatoes (peeled, diced)
1 small cucumber (peeled, diced)
1 tablespoon lime juice
1 tablespoon balsamic vinegar
1 tablespoon chopped fresh basil leaves
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon ground cumin
Freshly ground black pepper to taste
1. In a medium saucepan, heat the oil over medium
heat and sauté
the bell pepper and onion until softened, about 5 minutes, stirring
occasionally. Add the garlic and sauté for 1 minute more, stirring
constantly.
the bell pepper and onion until softened, about 5 minutes, stirring
occasionally. Add the garlic and sauté for 1 minute more, stirring
constantly.
2. Remove the pan from the heat and stir in the
tomatoes, cucumber,
lime juice, vinegar, basil, salt and cumin and season to taste with
pepper.
lime juice, vinegar, basil, salt and cumin and season to taste with
pepper.
3. If desired, pour the mixture into a blender
container and pulse to desired consistency, or use an immersion blender.
4. Refrigerate the soup until completely chilled,
about 2 hours. Serve and enjoy.
Per
Serving
Calories: 124, Total Fat: 8g, Saturated Fat: 5g, Protein: 2g, Carbs: 14g,
Fiber: 3g, Sugar: 2g
Calories: 124, Total Fat: 8g, Saturated Fat: 5g, Protein: 2g, Carbs: 14g,
Fiber: 3g, Sugar: 2g
