Paleo Tomato And Cucumber Gazpacho
This Paleo Tomato and Cucumber Gazpacho is a refreshing and healthy soup that's perfect for a hot summer day. It's packed with fresh vegetables and bursting with flavor.
Ingredients
- 4 large tomatoes, chopped
- 2 cucumbers, peeled and chopped
- 1 red onion, chopped
- 2 garlic cloves, minced
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- In a blender, combine the tomatoes, cucumbers, red onion, and garlic. Blend until smooth.
- While blending, slowly drizzle in the olive oil and red wine vinegar. Season with salt and black pepper.
- Chill the gazpacho in the refrigerator 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 Spoons
Tools
Blender Knife
Serving suggestions
Serve the gazpacho chilled, garnished with fresh herbs and a drizzle of olive oil.
Tips & tricks
For extra freshness, add a squeeze of lemon juice before serving.
Cost
$10