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Summer Gazpacho

Nutrition Facts
Amount per Serving
  • Calories: 100
  • Protein: 1g
  • Total Fat: 7g
    • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Total Carbohydrate: 9g
  • Dietary Fiber: 1g
  • Sodium: 120mg
Take Note

Vegetarian

This recipe comes straight from the Berkshires. A charming bagel shop in Great Barrington, Massachusetts, is known for serving the most delicious gazpacho soup. It’s refreshing, bright and packed with vegetable goodness. An amazing woman named Judy Lieberman is the mastermind behind this tasty rendition and lucky for us, she has shared her secret recipe with me. My family is hooked…and I think you will be, too!

  • Prep time
  • Total Time
This recipe makes 8 servings
Ingredients:
  • 1 onion, sliced
  • 1 cucumber, sliced
  • 1 green bell pepper, sliced
  • 1 clove garlic, peeled and roughly chopped
  • 4 cups tomato juice (preferably reduced-sodium)
  • ¼ cup red wine vinegar
  • ¼ cup extra virgin olive oil
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon ground chili powder
Preparation:

In a food processor or blender, puree the onion, cucumber, bell pepper, garlic, and 1 cup of the tomato juice. You can puree until velvety smooth or leave some texture for a chunkier finished soup.

Transfer to a large bowl and add the remaining 3 cups tomato juice, vinegar, olive oil, salt, and chili powder. Cover and stash in the fridge overnight so it has time to thicken and chill.  

Serve chilled with optional garnish such as a dollop of light sour cream or Greek yogurt and additional chopped onion, cucumber, and bell pepper.

Serving size: 1 cup

Try my Creamy Tomato Soup and Bloody Mary Ice Pops!