WHY IT’S LIGHT Gazpacho is traditionally made with pieces of stale bread as a thickener. In this lightened version, vegetables alone contribute heft, and toasted bread is offered as an optional side.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
In a food processor, purée tomatoes until almost smooth. Add cucumber, bell pepper,garlic, both vinegars, and oil; season with salt and pepper. Pulse until mostly smooth.
Step 2
Transfer soup to a large bowl; cover and refrigerate until chilled, at least 30 minutes or up to 8 hours. Season with more salt and pepper, and thin with water if necessary. Brush bread, if using, with oil. Divide soup among four bowls, drizzle with oil, and top with cheese; serve bread alongside.
nutrition information
Step 3
Per Serving (without bread)
Step 4
Calories: 182
Step 5
Fat: 14.8g (2.1g Saturated Fat)
Step 6
Protein: 2.3g
Step 7
Carbohydrates: 12.1g
Step 8
Fiber: 3g
