Healthy Teaching Kitchen: Gazpacho

Soup bowl with gazpachoThis refreshing cold soup hails from Spain, and is a zesty way to enjoy your summer vegetables — especially those super soft, super ripe, super juicy tomatoes.

Serves 4


  • 6 large ripe tomatoes, chopped (include seeds and juice)
  • 1 small cucumber, seeded and peeled if skin is touch/thick, finely diced
  • 2 red bell peppers, finely diced
  • 1/2 red onion, finely diced
  • 1 clove garlic, minced
  • 2 tablespoons red wine vinegar
  • 2 tablespoons lemon juice
  • 1/2 cup chopped cilantro
  • Hot pepper sauce, to taste
  • Salt and black pepper, to taste
  • 3 tablespoons olive oil

Place all ingredients except olive oil in a large bowl and mash with a fork or potato masher until the mixture is the texture of a chunky soup. (If you prefer a smoother soup, you can also purée all or part of the ingredients in a blender or food processor.) Add olive oil and stir to combine. Taste and adjust vinegar and seasonings if needed. Let sit in the refrigerator for at least 2 hours before serving, to let the flavors combine.

Nutritional information per serving, without added salt:
Calories: 165 calories
Fat: 11 g
Protein: 3 g
Carbohydrates: 16 g
Fiber: 5 g
Sugar: 11 g
Sodium: 18 mg
Potassium: 875 mg

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