This low-calorie, tomato gazpacho recipe relies on summer veggies, but no cooking over a hot stove.
This chilled gazpacho soup is perfect for the hot, sticky dog days of summer when turning on the stove seems unbearable. Make a big batch after a morning trip to the farmers market picking out local vegetables. There will be enough soup left to enjoy all week.
This gazpacho recipe makes the perfect lunch. It won’t make you feel as sluggish in the mid-afternoon as a heavy, greasy meal might. Or pair it with leftover grilled chicken and some fresh slices of watermelon to create a low-calorie summer evening meal.
Tomato Gazpacho
1 large zucchini, scrubbed and diced
1 large yellow squash, scrubbed and diced
6 ripe medium to large tomatoes, cored and coarsely chopped
3 cloves garlic, minced
2 medium cucumbers, peeled and diced
1 medium red onion, diced
1 large green pepper, cored and diced
1/2 cup of corn (right off the cob)
1/4 cup canned, chopped green chilies
2 tablespoons red wine vinegar
1/4 cup chopped scallions (green and white parts)
1 large red pepper, cored and diced
4 cups tomato juice
1/2 cup lime juice (must be fresh)
2 tablespoons extra-virgin olive oil
1/4 teaspoon cayenne pepper or 1 tablespoon hot sauce
3/4 teaspoon salt
2 tablespoons chopped fresh Italian parsley
Combine all ingredients in a large container. Cover and refrigerate at least 4 hours or until thoroughly chilled. Serve with chopped avocado, croutons or a bit of sour cream, if desired. Serves 8
Nutritional Analysis—Calories: 93; fat: 4g; carbohydrates: 14g; sodium: 329mg; fiber: 2g
