Recipe courtesy of Yaara Amberg
Gazpacho
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 70
- Total Fat
- 3
- Saturated Fat
- 0
- Carbohydrates
- 10
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 496
- Total: 1 hr 10 min
- Prep: 10 min
- Inactive: 1 hr
Ingredients
8 tomatoes, quartered
Kosher salt
1 red onion, cut into small dice
1 green bell pepper, cut into small dice
1 red bell pepper, cut into small dice
1 yellow bell pepper, cut into small dice
1/2 cucumber, cut into small dice
Extra-virgin olive oil, for drizzling
3 leaves fresh basil, finely chopped
Directions
- Add the tomatoes to a food processor with a pinch of salt and puree until smooth. Combine the onions, bell peppers and cucumbers with the tomato puree in a large bowl. Chill at least 1 hour.
- Drizzle with olive oil, garnish with chopped basil and serve.