- Calories: 130
- Protein: 2 g
- Total Fat: 10 g
- Unsaturated Fat: 8.5 g
- Saturated Fat: 1.5 g
- Cholesterol: 0 mg
- Total Carbohydrate: 11 g
- Dietary Fiber: 3 g
- Total Sugar: 7 g
- Natural Sugar: 7 g
- Added Sugar: 0 g
- Sodium: 25 mg
Summer and soup means gazpacho! The chilled classic is similar to an omelet or salad in that you can use your favorite ingredients—and unique personality—to make it your own. In this case, I chose strawberries, rich in vibrant color, delicious flavor, filling fiber and disease-fighting antioxidants. You’re also in charge when it comes to texture—you can make it as chunky or smooth as you like. Either way, it’s utterly refreshing and delicious.
- Prep time
- Total Time
- • 1 small onion, sliced
- • 1 peeled cucumber, sliced
- • 1 green bell pepper, sliced
- • 1 clove garlic, peeled and roughly chopped
- •1 cup 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
- • 1 pound strawberries, hulled and sliced (~3½ to 4 cups)
In a food processor or blender, add the onion, cucumber, pepper, garlic, tomato juice, vinegar, olive oil, salt and chili powder and pulse to puree.
Next, add the strawberries and puree again until completely smooth. Cover the bowl and refrigerate to allow the soup to chill and thicken.
NOTE: If you prefer more texture, gently pulse the first round of veggies, leaving lots of bits and pieces. Transfer the mixture to a bowl and set aside. Then, add the strawberries to the food processor and puree until completely smooth. Mix the strawberry “juice” into the bowl with veggies and stir by hand to combine.
Want more gazpacho goodness? Try my Summer Gazpacho.