Courtesy of

The Best Gazpacho

Contributed by: Chris WebAdmin. of

From "Saved By Soup: More Than 100 Delicious Low-Fat Soup Recipes to Eat and Enjoy Every Day" (Morrow), by Judith Barrett

Really ripe tomatoes are essential to this soup.


  • 3 medium-size ripe tomatoes (about 2 pounds), seeded and cut into chunks
  • 1 large cucumber, peeled, cut in half lengthwise, seeded and cut into 1-inch pieces
  • 1 medium-size red bell pepper, seeded and cut into 1-inch pieces
  • 1 scallion, white and green parts, cut into 1-inch pieces
  • 1 small clove garlic
  • 1 tablespoon red wine vinegar
  • 1/2 cup tomato juice
  • Salt and freshly ground black pepper


Combine the tomatoes, cucumber, bell pepper, scallion and garlic in a food processor or blender and process until smooth. Add the vinegar and tomato juice and continue processing until thoroughly combined with the vegetable puree. Transfer the soup to a bowl and season with salt and pepper to taste.

Refrigerate until thoroughly chilled. Check the seasonings before serving.

Serve in chilled bowls.

Serving Size: Makes 6 servings

Nutritional Information: Per serving: Calories 48, Fat 0.6 grams

Find this page online at: