Low-sodium Tomato Cucumber Gazpacho
This refreshing Low-Sodium Tomato Cucumber Gazpacho is a perfect dish for a hot summer day. It's easy to make and packed with fresh flavors.
Ingredients
- 4 large tomatoes, chopped
- 1 cucumber, peeled and chopped
- 1 red bell pepper, chopped
- 1 small red onion, chopped
- 2 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Instructions
- In a blender, combine the tomatoes, cucumber, red bell pepper, red onion, and garlic. Blend until smooth.
- While blending, slowly drizzle in the olive oil and red wine vinegar. Continue blending until well combined.
- Season with salt and pepper to taste.
- Refrigerate for at least 2 hours before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 0 minutes
- Total time:
- 15 minutes
- Cooking method
- No cooking required
Nutritional facts per 1 serving
- Calories
- 120 per serving
- Carbohydrates
- 15g
- Protein
- 3g
- Fat
- 6g
Supplies
Blender Chopping board Knife Bowls
Tools
Blender Knife
Serving suggestions
Serve the gazpacho chilled, garnished with fresh herbs and a drizzle of olive oil.
Tips & tricks
For an extra burst of flavor, add a splash of balsamic vinegar before serving.
Cost
$10