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Gazpacho Summer Soup


Gazpacho Summer Soup

Serves: 3

Category: Soups and Stews
Author: www.DrFuhrman.com
Tags: Aggressive Weight Loss

Average Rating: 
Rated by: 27 members

Rate it: 
(Give a recipe one to five stars. Click the appropriate star to submit your rating)

Gazpacho is a cold soup made with chopped raw vegetables such as tomato, pepper and cucumber. It’s actually both a soup and a salad! Try some for a refreshing change of pace.

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Ingredients:

1 large cucumber, peeled and sliced into large pieces
1 large red bell pepper, seeded and sliced into large pieces
1 1/2 cups diced tomatoes, or 1 (15 ounce) can no-salt-added diced tomatoes
1 cup low sodium roasted red peppers, in vinegar (drained)
2 cups no-salt-added or low-sodium tomato juice
1 1/2 cups mild or medium no-salt-added or low-sodium salsa
1/2 cup fresh cilantro
2 tablespoons red wine vinegar
1 tablespoon Dr. Fuhrman's MatoZest (or other no-salt seasoning blend, adjusted to taste)
additional cucumber slices

Instructions:

Place cucumbers and fresh red bell peppers in a food processor. Pulse until chopped in small pieces. Add tomatoes and roasted red peppers. Pulse again until finely chopped. Add tomato juice and remaining ingredients except cucumber slices and pulse until well mixed.

Cover and chill for at least 2 hours for flavors to mingle.

Before serving, garnish with cucumber slices, if desired. Serve chilled.

Calories 120; Protein 5 g; Carbohydrates 25 g; Sugars 15 g; Total Fat 1.2 g; Saturated Fat 0.1 g; Cholesterol 0 mg; Sodium 46 mg; Fiber 7.2 g; Beta-Carotene 2429 ug; Vitamin C 177 mg; Calcium 129 mg; Iron 4.1 mg; Folate 109 ug; Magnesium 72 mg; Potassium 1108 mg; Zinc 1 mg; Selenium 0.7 ug

Comments (18):

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Bobbie-Jo

07/09/2010 12:25 PM

Rated this recipe:

This soup has been a life-saver (pun intended) over this week's heatwave in New England. It tastes just like summer!

marij7

06/28/2012 01:03 AM

Rated this recipe:

This soup is wonderful!. I added half of a small onion since I've always added onion to gazpacho. I did not have the roasted red peppers in vinegar so I just added more bell pepper and a little more vinegar. This will definitely be a staple in my household this summer

billiech

06/29/2012 02:16 PM

Rated this recipe: (no rating)

This is a Spanish dish- not Mexican. I know of no place in Spain where cilantro and salsa are served in gazpacho! I left them out and added 1/2 chopped small onion and the soup was very good. It didn't need the bread crumbs and oil called for in the authentic recipe. It tasted very satisfying and cool like gazpacho should be!

kagl

06/30/2012 06:35 PM

Rated this recipe:

My husband & I just love this soup. It is refreshing and so easy to make. This recipe makes enough for 4 servings. I used hot salsa and it gave and nice kick. So nice on a HOT evening here in Windsor. I will be making it again and again. Thanks Dr. F !

LiseW

07/01/2012 01:48 PM

Rated this recipe:

Refreshing!

workingtogoal

08/26/2012 11:33 AM

Rated this recipe:

Wish I would have found this recipe prior to this summer’s heat wave. The soup is excellent. Would recommend using parsley versus cilantro. I added a jalapeno and garlic for some kick. Will cut back on the red wine vinegar next time.
This comment was last edited on 08/26/2012 11:35 AM

jezza68

09/08/2012 12:31 PM

Rated this recipe:

I love this soup. I've had it every day this Summer! It is so convenient to have a huge container in the fridge ready to go when you are too busy having fun outdoors to cook! I used the frozen roasted peppers and onions from TJ's, my own cucumbers and peppers and twice the red wine vinegar. I guess it's just a matter of personal taste. I also add a couple cans of beans and/or cubed super firm tofu and pine nuts for a complete meal.

AlissaP

03/06/2013 05:53 PM

Rated this recipe:

This soup is fantastic! I have had gazpacho in Spain so I was curious if this would match up without the oil and bread but it's great. The key is really good tomatoes - they have to be vine ripened and have that lovely garden smell to them. I made it without the salsa and only half the tomato juice because I used really good tomatoes and the flavor was amazing and fresh. I also added a small garlic clove and would have thrown in some red onion if I had one on hand - will definitely make this again! My husband went back for seconds!!

naturegirl

05/26/2013 01:12 PM

Rated this recipe:

This is a wonderfully easy to make recipe...very flavorful and fresh tasting. I added 1/2 clove garlic and used Dr. Fuhrman's Mato Zest. I used the best of the vine ripened tomatoes, cilantro and cucumbers! Oh, and I like a little zip so I used a low sodium spicy tomato juice...just wonderful! I immediately wanted to take my husband on a picnic...he loves this recipe and asks for it all the time! Thanks!

Jeffk24

05/31/2013 05:30 PM

Rated this recipe:

Very good and easy to make. Not in the top 10 but still very good

AnneKeefe

07/29/2013 06:38 PM

Rated this recipe:

Where do you find the calories per serving information for this recipe and others?

cbshields

09/09/2013 03:45 PM

Rated this recipe:

I didn't have any tomato juice so I used tomato sauce instead. I also added 5 garlic cloves and 1/4 jalapeno (with seeds) to give it an added kick. It tasted spicy and delicious.

NancySL

08/24/2014 10:58 PM

Rated this recipe:

I just put everything called for plus a bit of red onion and garlic in my Vitamix and in less then a minute absolute deliciousness! So perfect for a hot summer evening.

Claudia

08/25/2014 12:58 PM

Rated this recipe: (no rating)

I wouldn't be able to make this without it being extremely high in sodium. Each serving has 1/2 cup of salsa, which is an awful lot of salsa considering that a serving is 2 TBSP, and this would add up to about a gazillion mg of sodium with any brand of low sodium salsa that is available to me. Plus, 1/3 cup of the lowest sodium roasted red peppers that I have seen would be another gazillion mg of sodium. I don't understand how this can be listed as 52 mg of sodium per serving. Either its a typo, or someone needs to tell me where to buy salsa and roasted red peppers. I just don't believe this is a low sodium recipe. Be very careful when you make this, read the labels, and do the math.

busybee16 replies:

08/30/2017 09:50 AM

Rated this recipe: (no rating)

I make my own low sodium salsa and roast my peppers too:)

 

 

This reply was last edited on 08/30/2017 09:51 AM

beenthere

08/25/2014 01:05 PM

Rated this recipe:

I'm the new kid on the block, and at 78 I still have no clue how to cook; however, even a dummy like me can make this soup, and it is truly a tasty meal in and of itself. Thanks! You guys are saving my life. I weighed 236 this morning, and am on my way to a BMI of 20. It is 35 right now. Easy to read, and comprehend books. Very well written, and a joy to be a Gold Member. I love my new Vitamix. It is an American company, and they need our support!

Ivana

08/25/2014 03:10 PM

Rated this recipe: (no rating)

This is an amazing recipe and I absolutely loved it. It's raw vegan, too.

maryal6

07/31/2017 09:42 PM

Rated this recipe: (no rating)

I  made this recipe and living in Maryland I added crab meat!

gingerl

06/26/2019 01:45 PM

Rated this recipe:

I didn't have salsa so I used a marinara and added jalapeno to spice it up.  I also added more vinegar since I couldn't find the peppers in vinegar.