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.

Low-sodium Tomato Cucumber Gazpacho

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

  1. In a blender, combine the tomatoes, cucumber, red bell pepper, red onion, and garlic. Blend until smooth.
  2. While blending, slowly drizzle in the olive oil and red wine vinegar. Continue blending until well combined.
  3. Season with salt and pepper to taste.
  4. 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