Classic Gazpacho



  • 2 medium tomatoes (6 oz each) quartered (or 14.5 oz can diced tomatoes with liquid)
  • 1 medium bell pepper, quartered
  • 1 small cucumber (6oz) sliced
  • 1/2 jalapeno pepper, cut into chunks
  • 1/4 medium red onion, cut into chunks
  • 2 cloves garlic
  • 1/4 cup parsley or cilantro
  • 2 Tbsp red wine vinegar
  • 1/2 lemon, juiced
  • 1 Tbsp olive oil (optional)
  • 3 Tbsp vegetable or chicken broth
  • 1/4 tsp ground black pepper
  • Salt to taste (optional)
  1. Place tomatoes, bell pepper, cucumber, jalapeno, red onion, garlic, parsley or cilantro, vinegar, lemon juice, olive oil, broth, and black pepper in the container of a large blender or food processor.
  2. Process on low just for a few seconds, to finely chop but to still provide a chunky texture.
  3. Pour into serving containers or a large serving bowl.
  4. Chill until serving time.

Per serving: Calories: 60; Total Fat: 4 g; Saturated Fat: 0 g; Total Carbohydrate: 6 g; Sugars: 3 g; Dietary Fiber: 2 g; Protein: 1 g; Sodium: 35 mg; Potassium: 229 mg; Calcium: 25 mg; Vitamin D: 0 mcg; Iron: 1 mg.

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