Gazpacho

How to make Gazpacho

Prep time: 15 minutes + 2 hours refrigerating | Cook time: 0 minutes | Serves 1

2 tablespoons vegetable oil
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.

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.

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