Print Recipe
Gazpacho
-
Prep Time :
15 min
-
Total Time :
15 min
-
Servings :
6
Ingredients
-
6 small ripe tomatoes, peeled and seeded -
2 cups low-sodium tomato juice OR -
2 (14.5 ounce) cans no-salt-added tomatoes, undrained -
1 medium cucumber, peeled and seeded -
3 medium ribs of celery, chopped -
1 medium bell pepper (red or green), finely chopped -
1 small red onion, finely chopped -
2 medium green onions, finely chopped -
1/4 cup red wine vinegar -
2 tablespoon chopped fresh parsley OR -
2 teaspoons dried parsley, crumbled -
medium Juice from 1 lemon -
1 garlic clove, chopped OR -
1/2 teaspoon jarred minced garlic -
1/2 teaspoon crushed red pepper flakes (optional) -
1/4 teaspoon pepper -
1/4 teaspoon dried Italian seasoning, crumbled
Directions
Tip: Click on step to mark as complete.
-
In a food processor or blender, process all the ingredients until combined, but slightly chunky. -
Transfer the soup to an airtight container. Refrigerate for up to 2 hours to overnight before serving.
Cooking Tip: If you don't have a food processor or blender, try to dice the vegetables as finely as possible. Then mix and mash them with a potato masher for about 2 minutes to allow the flavors to blend.
Cooking Tip: To peel tomatoes, place the fruit on a microwaveable plate and microwave on 100% power (high) for 30 seconds. Let stand for 2 minutes. The skin will be looser and easier to remove after microwaving.
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| Calories | 84 | |
|---|---|---|
| Total Fat | 0.5 g | |
| Saturated Fat | 0.0 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 0.0 g | |
| Monounsaturated Fat | 0.0 g | |
| Cholesterol | 0 mg | |
| Sodium | 108 mg | |
| Total Carbohydrate | 18 g | |
| Dietary Fiber | 5 g | |
| Sugars | 11 g | |
| Added Sugars | 0 g | |
| Protein | 3 g | |
-
Prep Time :
15 min
-
Total Time :
15 min
-
Servings :
6
Ingredients
-
6 small ripe tomatoes, peeled and seeded -
2 cups low-sodium tomato juice OR -
2 (14.5 ounce) cans no-salt-added tomatoes, undrained -
1 medium cucumber, peeled and seeded -
3 medium ribs of celery, chopped -
1 medium bell pepper (red or green), finely chopped -
1 small red onion, finely chopped -
2 medium green onions, finely chopped -
1/4 cup red wine vinegar -
2 tablespoon chopped fresh parsley OR -
2 teaspoons dried parsley, crumbled -
medium Juice from 1 lemon -
1 garlic clove, chopped OR -
1/2 teaspoon jarred minced garlic -
1/2 teaspoon crushed red pepper flakes (optional) -
1/4 teaspoon pepper -
1/4 teaspoon dried Italian seasoning, crumbled
Directions
Tip: Click on step to mark as complete.
-
In a food processor or blender, process all the ingredients until combined, but slightly chunky. -
Transfer the soup to an airtight container. Refrigerate for up to 2 hours to overnight before serving.
Cooking Tip: If you don't have a food processor or blender, try to dice the vegetables as finely as possible. Then mix and mash them with a potato masher for about 2 minutes to allow the flavors to blend.
Cooking Tip: To peel tomatoes, place the fruit on a microwaveable plate and microwave on 100% power (high) for 30 seconds. Let stand for 2 minutes. The skin will be looser and easier to remove after microwaving.
American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.
Some recipes may be suitable for people who are managing diabetes, high blood pressure, heart disease and/or other conditions or seeking low-sodium, low-fat, low-sugar, low-cholesterol or low-calories recipes. However, this site and its services do not constitute medical advice, diagnosis or treatment. Always talk to your healthcare provider for diagnosis and treatment, including your specific dietary needs. If you have or suspect that you have a medical problem or condition, please contact a qualified healthcare provider.
Copyright is owned or held by the American Association, Inc., except for recipes certified by the Heart-Check recipe certification program or otherwise indicated. All rights are reserved. Permission is granted, at no cost and without need for further request, to link to or share American Heart Association owned recipes provided that no text, ingredients or directions are altered; no substitutions are made; and proper attribution is made to the American Heart Association. See full terms of use.
