Spicy Summer Chilled Gazpacho Soup

Spicy Gazpachohttps://vimeo.com/835232880?share=copy2023-06-01

Print

With ImageWithout Image

Spicy Cold Gazpacho Soup

Yield 4

Author Judy Doherty

Prep time

10 Min

Cook time

20 Min

Total time

30 Min

This spicy cold soup is so refreshing in summer. Serve for lunch or dinner. Round it out with bread and a tossed salad or quinoa and tossed salad.

Ingredients

• 5 large tomatoes, cut in quarters
• 2 zucchini, cut into cubes
• 2 cloves garlic
• 1 onion, cut into quarters
• 1 jalapeño pepper, stem and seeds removed
• 1 tablespoon of olive oil
• 3 cups low-sodium vegetable broth
• 1 tablespoon olive oil
• 3 tablespoons red wine vinegar
• 1/2 teaspoon ground black pepper
• pinch sea salt

Garnishes

• 1 English cucumber, diced
• 1 avocado diced
• 12 cilantro leaves

Instructions

1. Place all of the soup ingredients in a large cast iron skillet or on a sheet tray. Sprinkle with 1 tablespoon of oil. Broil for 10 minutes, then turn the oven down to 400 degrees and bake 10 minutes more. The veggies should be brown and tender.
2. Remove from the oven and place in a large food processor or blender in small amounts with broth, salt, pepper, red wine vinegar, and oil. Pulse until chopped small. Remove all from the blender and place in a large mixing bowl. Refrigerate until chilled for a couple of hours or overnight.
3. Serve topped with the garnishes.

Nutrition Facts

Calories

240.79

Fat

15.33 g

Sat. Fat

2.21 g

Carbs

24.87 g

Fiber

9.04 g

Net carbs

15.83 g

Sugar

12.14 g

Protein

6.04 g

Sodium

39.24 mg

Cholesterol

0 mg

copyright foodandhealth.com

Did you make this recipe?

Tag @foodandhealth on instagram and hashtag it # foodandhealthrecipes