- cal. (kcal) 194
- Makes: 6 servings
- Prep: 15 mins
- Stand: 15 mins
- Chill: 1 hr
slices white bread
tomatoes, stemmed and roughly chopped
sweet red pepper, cored, seeded and roughly chopped
diced white onion
large clove garlic
extra-virgin olive oil, plus more for drizzling (optional)
sherry vinegar, plus more for drizzling (optional)
- In a bowl, cover bread slices with cold water; let stand 15 minutes. Drain and squeeze water from bread.
- In a food processor, combine tomatoes, sweet red pepper, 1 cup of the cucumber, the onion, garlic and 1/2 cup cold water. Process until very finely chopped. Add bread, oil, vinegar, salt and pepper. Process until smooth.
- Transfer to a resealable container and chill for 1 hour. Garnish gazpacho with remaining 1/4 cup cucumber and, if desired, drizzle with additional olive oil and vinegar.
Nutrition Information for GazpachoServings Per Recipe: 6
PER SERVING: 194 cal., 13 g total fat (2 g sat. fat), 597 mg sodium, 19 g carb. (3 g fiber), 3 g pro.