Tomato Gazpacho
This style of gazpacho probably has its roots in Spain and Portugal. I prefer a recipe that doesn’t use tomato juice. Commercial tomato juice is too salty.
I refer to my recipe as “Tomato Gazpacho” since the origins of this soup seem to be white gazpacho made with stale bread. Leftover (or stale) bread is still used in many tomato gazpacho recipes, but we’ll serve a fresh baguette with this soup… just because we can.
Grocery List: Gazpacho
Gazpacho and Salad
Produce
garlic (if needed)
1 medium red onion
red leaf lettuce (if needed)
1 cucumber (if needed)
1 bunch basil leaves
1 red bell pepper
1 Anaheim pepper
1 Jalapeno pepper
cherry tomatoes (if needed)
5 large, ripe tomatoes
1 lime
Canned/Dried Foods
one 15 oz. can garbanzo beans
one 32 oz. box low-sodium vegetable broth (if needed)
OR
1 box Not Chick’n Bouillon Cubes (if needed)
apple cider vinegar (if needed)
extra virgin olive oil (if needed)
Frozen Foods
Meat/Fish/Poultry
Chilled Foods/Dairy
Nutritional Value: Gazpacho
Tomato Gazpacho
Per Serving
Calories: 610
Protein: 19 g
Carbohydrates: 78 g
Total Fat: 25 g
(Saturated Fat:) 2.5 g
Dietary Fiber: 14 g
Cholesterol: 0 mg
Sodium: 560 mg
% calories from fat: 37.8 %
Serving Size:
Two Cups (16 oz.) Gazpacho with 3.5 oz. Artisan bread and one dressed side salad.
