Recipe July 2017

Gazpacho Galore

Nothing says summer better than the fresh taste and bright red color of gazpacho. Prepare this soup in advance, refrigerate and it’s ready to serve when you are.


Gazpacho Galore

Serves: 6


  • 4 large tomatoes, quartered, seeded and chopped (approx 3 cups)
  • 1 large cucumber, peeled, seeded and chopped
  • 1 medium onion, chopped (approx 1 cup)
  • 1 red bell pepper, seeded and chopped (approx 1 cup)
  • 1 garlic clove, minced
  • 2 tablespoons chopped fresh herbs such as basil, thyme, oregano or parsley
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon black pepper
  • 2 cups canned tomato juice, low-sodium

Suggested Garnish

  • ½ cup yogurt or sour-cream
  • 2 scallions, finely chopped
  • ½ avocado, chopped in ½-inch cube


1. Add first 8 ingredients in food processor and puree until well-mixed but still coarsely textured.
2. Add tomato juice and pulse a few times to blend. Refrigerate.
3. Divide between 6 bowls and garnish.

Per serving with Garnish: 82 calories, 3g protein, 12g carbohydrate (4g fiber) 3g fat (3 mono/poly),57mg sodium

Seasoned Cook

The Seasoned Cook knows the versatility of gazpacho. In addition to the traditional soup, use it as the base of other dishes like a caprese salad topped with sliced mozzarella and tomatoes or take left over ingredients and make a chopped salad. Gazpacho freezes well. Serve on a cold day under warm fish.

CHI St. Vincent