Chunky Gazpacho

Here's a nutrient-packed, low-calorie summer soup to love. I prepare this on the weekends and enjoy it for meals and snacks for several days. My family prefers a chunky gazpacho, so that's what I make. If you like yours smooth, just keep on processing. Or you might like it mostly smooth with just a bit of chunky veggies. If so, process in batches - one big one made smooth and a small one made chunky. For a creamy texture, add a slice of bread to the mixture and allow it to sit refrigerated for at least 30 minutes before processing.

5 from 3 votes

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Course: Cold Soup

Prep Time: 15

Total Time: 15

Servings:

Calories: 90kcal

Author: Jill Weisenberger MS, RDN, CDE, FAND

Ingredients

1 1/2 pounds ripe tomatoes
1 medium cucumber
1 large sweet onion, peeled
1 1/2 large bell peppers, any color
2 large celery stalks
2 garlic cloves
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon rice vinegar
4-6 fresh basil leaves
1/4 - 1 teaspoon sriracha or hot pepper sauce, to taste
1/2 teaspoon ground black pepper
2 (11.5 fluid ounce) cans of tomato juice or vegetable juice, such as V8, divided

Instructions

Cut the vegetables into manageable pieces, usually about 2 or 3-inches each. In a high-powered blender like a Vitamix or a food processor, place all of the ingredients except the vegetable or tomato juice. Add about half of the juice. Process until you have the desired consistency. Add the rest of the vegetable juice. Stir. Taste and adjust seasonings if necessary.

Notes

Before serving, sprinkle with your favorite chopped vegetables such as avocado and red onion and some basil or cilantro. Serve with steamed and peeled shrimp if desired.

Nutrition