Gazpacho soup
Ingredients
- 16 ounces tomatoes fresh garden or farmer's market
- 8 ounces bell peppers red, organic
- 14 ounces cucumbers
- 1/4 cup olive oil (extra virgin) the best you've got
- 2 tbsp red wine vinegar balsamic vinegar
- 2 cloves garlic
- 2 sprigs savory (fresh)
- 2 sprigs thyme (fresh)
- 1-1/2 tsp sea salt (omit for low sodium diet)
- 1 slice bread (gluten-free) stale or well-toasted
Instructions
- Wash the tomatoes and peppers. Peel the cucumbers and take off the ends. Cut the cucumbers lengthwise, remove the seeds with a grapefruit spoon, and roughly chop.
- Roughly chop the tomatoes, removing the seeds and goo before cutting up. Core the peppers, removing the ribs and seeds. Roughly chop the peppers.
- Mince or press the garlic into the bowl, and add everything but the bread. Mix and refrigerate 30 minutes to overnight to let the flavors develop.
- When you are ready to make the soup: Soak the bread in cold water for about 20 minutes. Squeeze out the gluten-free bread, tear it into chunks, and add to the mixture.
- Process the mixture using a food processor, blender, or juicer with the blank in. You can make it fairly smooth before adding the bread, but don't overprocess it with the bread included or you'll lose the nice thickening the bread provides.
- Taste and adjust seasonings. Serve with gluten-free toast spread with black olive tapenade.
Notes
Per serving:
- 189 calories
- 15 g fat
- 2 g saturated fat
- 11 g monounsaturated fat
- 2 g polyunsaturated fat
- 0 g trans fat
- 0 g cholesterol
- 609 mg sodium (47 mg with salt omitted)
- 508 mg potassium
- 15 g carbohydrate
- 3 g fiber
- 7 g sugars
- 2 g protein
- 5 Weight Watchers Points Plus