Description
A summer favorite, sweet and cool gazpacho soup takes no time to make!
Ingredients
Units
Scale
- 4 medium tomatoes, chopped
- 1 English cucumber, peeled, seeded and roughly chopped
- 1 small red onion, chopped
- 1 red bell pepper, seeded and chopped
- 1 clove garlic, peeled
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 cup red wine vinegar
- 1 teaspoon tabasco (optional but recommended)
- 1 avocado, pitted and chopped
Instructions
- Put all the ingredients in a blender – except for the avocado – and blend until smooth.
- Serve chilled and topped with fresh avocado.
Notes
Save this gazpacho soup in a storage container and refrigerate for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 214
- Sugar: 4.5g
- Sodium: 308mg
- Fat: 19.5g
- Saturated Fat: 2.8g
- Unsaturated Fat: 2.2g
- Trans Fat: 0g
- Carbohydrates: 10.5g
- Fiber: 4.3g
- Protein: 2g
- Cholesterol: 0mg
