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Summer Gazpacho

  • 10 min
    Prep Time
  • 10 min
    Total Time
  • 4 people
    Serves
  • 129 per 1 serving
    Calories

Ingredients

  • 1/2 cup Pacific Foods® Organic Low Sodium Vegetable Broth
  • 3 pounds red, ripe tomato, cut into 1/2-inch wedges (such as heirloom tomatoes)
  • 1 English cucumber, peeled and seeded
  • 1 red bell pepper, stem removed and seeded
  • 1/2 shallot, sliced
  • 2 cloves garlic
  • 1/4 cup fresh basil leaves
  • 4 tablespoons red wine vinegar
  • 3 tablespoons olive oil, plus more to garnish
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 cup cherry tomatoes, halved to garnish
  • 3 tablespoons fresh chives, chopped to garnish

Instructions

  • Step 1

    Add broth, tomatoes, cucumber, red bell pepper, shallot, garlic, red wine basil, vinegar, olive oil, sea salt, and black pepper to a high-speed blender. Blend on medium speed until gazpacho is creamy. 

  • Step 2

    Strain gazpacho through a fine mesh sieve over a large bowl and chill until cool, about 1 to 2 hours. 

  • Step 3

    Serve gazpacho garnished with cherry tomatoes, chives, and a drizzle of olive oil. Enjoy!

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Made Specifically With

All Products
Calories 129
Total Fat 3 g
Sat. Fat 0.4 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 335 mg
Total Carb 18 g
Dietary Fiber 5 g
Sugar 11 g
Protein 1 g
Vitamin D 0 %DV
Calcium 5 %DV
Iron 4 %DV
Potassium 22 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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