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Prep Time:25 minsAdditional Time:2 hrsTotal Time:2 hrs 25 minsServings:6Yield:6 servingsJump to Nutrition Facts
Prep Time:25 minsAdditional Time:2 hrsTotal Time:2 hrs 25 minsServings:6Yield:6 servings
Prep Time:25 mins
Prep Time:
25 mins
Additional Time:2 hrs
Additional Time:
2 hrs
Total Time:2 hrs 25 mins
Total Time:
2 hrs 25 mins
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2 ½poundslarge tomatoes (4-5), cored and cut into pieces1English cucumber, cut into chunks1mediumred bell pepper, seeded and cut into pieces1large clovegarlic, crushed3 tablespoons plus 2 teaspoons extra-virgin olive oil, divided2 tablespoons plus 1 teaspoon red-wine vinegar, divided1 teaspoon plus a pinch of salt, divided1/2 teaspoon plus a pinch of ground pepper, divided1avocado¼cupchopped fresh basil
Cook Mode(Keep screen awake)
Ingredients
2 ½poundslarge tomatoes (4-5), cored and cut into pieces
1English cucumber, cut into chunks
1mediumred bell pepper, seeded and cut into pieces
1large clovegarlic, crushed
3 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
2 tablespoons plus 1 teaspoon red-wine vinegar, divided
1 teaspoon plus a pinch of salt, divided
1/2 teaspoon plus a pinch of ground pepper, divided
1avocado
¼cupchopped fresh basil
DirectionsChop 1/4 cup each of tomatoes, cucumber and bell pepper from the larger pieces. Place in a small bowl; cover and set aside in the refrigerator.Working in two batches, puree the remaining tomatoes, cucumber and bell pepper with garlic, 3 tablespoons oil, 2 tablespoons vinegar, 1 teaspoon salt and 1/2 teaspoon pepper in a blender until smooth. Transfer to a large bowl, cover and refrigerate until chilled, at least 2 hours or up to 2 days.Just before serving, chop avocado and add it to the reserved chopped vegetables. Stir in basil and the remaining 2 teaspoons oil, 1 teaspoon vinegar and pinch each of salt and pepper. Ladle the gazpacho into bowls and top with the chopped vegetable salad.TipsTo make ahead: Prepare through Step 2 and refrigerate for up to 2 days.Originally appeared: EatingWell.com, July 2018
Directions
Chop 1/4 cup each of tomatoes, cucumber and bell pepper from the larger pieces. Place in a small bowl; cover and set aside in the refrigerator.Working in two batches, puree the remaining tomatoes, cucumber and bell pepper with garlic, 3 tablespoons oil, 2 tablespoons vinegar, 1 teaspoon salt and 1/2 teaspoon pepper in a blender until smooth. Transfer to a large bowl, cover and refrigerate until chilled, at least 2 hours or up to 2 days.Just before serving, chop avocado and add it to the reserved chopped vegetables. Stir in basil and the remaining 2 teaspoons oil, 1 teaspoon vinegar and pinch each of salt and pepper. Ladle the gazpacho into bowls and top with the chopped vegetable salad.TipsTo make ahead: Prepare through Step 2 and refrigerate for up to 2 days.
Chop 1/4 cup each of tomatoes, cucumber and bell pepper from the larger pieces. Place in a small bowl; cover and set aside in the refrigerator.
Working in two batches, puree the remaining tomatoes, cucumber and bell pepper with garlic, 3 tablespoons oil, 2 tablespoons vinegar, 1 teaspoon salt and 1/2 teaspoon pepper in a blender until smooth. Transfer to a large bowl, cover and refrigerate until chilled, at least 2 hours or up to 2 days.
Just before serving, chop avocado and add it to the reserved chopped vegetables. Stir in basil and the remaining 2 teaspoons oil, 1 teaspoon vinegar and pinch each of salt and pepper. Ladle the gazpacho into bowls and top with the chopped vegetable salad.
Tips
To make ahead: Prepare through Step 2 and refrigerate for up to 2 days.
Originally appeared: EatingWell.com, July 2018
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Nutrition Facts(per serving)181Calories14gFat14gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
