Gazpacho
Ingredients
- 2 1/2 lb. tomatoes (fresh)
- 1/2 small onion (red or white)
- 2 cucumbers (small or 1 medium, peeled & seeds removed)
- 1 large red bell pepper (seeds and ribs removed)
- 1/2 jalapeño pepper (seeds and ribs removed)
- 1–2 garlic cloves
- 1/2 cup olive oil (extra-virgin)
- 1 tsp. salt
- 1–2 tsp. white vinegar
Instructions
- Add tomatoes to a high-powered blender. Blend until smooth.
- Add remaining ingredients, blend for 2 minutes.
- Place a fine mesh over a large bowl. Strain soup using a spatula to press liquid through. Discard remaining solids.
- Serve chilled and enjoy.
Nutrition
Calories: 1290kcal | Carbohydrates: 71g | Protein: 16g | Fat: 112g | Saturated Fat: 15g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 79g | Sodium: 1989mg | Potassium: 3866mg | Fiber: 22g | Sugar: 46g | Vitamin A: 13681IU | Vitamin C: 340mg | Calcium: 227mg | Iron: 6mg