Gazpacho Soup

October 27, 2022by Health Desk

Serves 8-10 


1 large onion, roughly chopped 
1.5lbs tomatoes, seeded and roughly chopped OR 1(28oz.) can diced tomatoes, 
2 large cucumbers, peeled, seeded, and roughly chopped (about 2 cups) 
1 medium red pepper, seeded and roughly chopped (about 1.5 cups) 
½ cup roughly chopped fresh cilantro 
¼ cup extra-virgin olive oil 
1.5 cups tomato puree (low sodium) 
1 cup tomato juice (low sodium) 
1 tablespoon lemon juice 
Salt and freshly ground white pepper to taste 
1/8 cup balsamic vinegar 

Nutritional Value- Per serving (243g)

Calories 120
fat 7.1g
sat fat 1g
carbohydrate 13g
protein 2.1g
fiber 2.7g
sodium (if low-sodium ingredients are used)  90mg

Source: UMass Chan Medical School


1. Place half the onion, tomatoes, cucumbers, pepper, and cilantro in the bowl of a food processor fitted with a metal blade; pulse to chop coarsely. 
2. Remove the chopped vegetables and set aside. 
3. Repeat with the second half of these vegetables. 
4. Combine the vegetables with the olive oil, tomato puree, tomato juice, lemon juice, and salt and pepper in a large container. 
5. Blend in the balsamic vinegar. 
6. Refrigerate for at least four hours, but preferably overnight. 

Source: UMass Chan Medical School