This recipe for chilled Gazpacho soup is perfect for summertime—especially for those who are following a low carb diet or using weight loss products to trim down their waistlines. Originating from the southern Spanish region of Andalusia, this traditional dish is known for its fresh, zesty flavor and has made fans all over the world.
The vegetables in this soup make it a nutritional powerhouse that is perfect for those on a diet or working with weight loss products. It’s loaded with fiber, which satiates hunger for hours on end, and packed with a wide array of antioxidants and essential vitamins and minerals. The lycopene content in the tomatoes alone is enough motivation to enjoy this delicious soup.
Serve this soup as an appetizer, as a side with grilled chicken or fish, or on its own as a refreshing entrée. If you want to add your own personal flair, get creative and throw in your favorite veggies. You can also add some cilantro, avocado and jalapeño for a Mexican take or fresh basil and Parmigiano Reggianno for an Italian twist. The ingredients below should serve 6 to 8.
3 large tomatoes, red ripe, peeled and diced
2 large cucumbers, peeled and diced
2 cups red bell pepper, diced
1 cup red onions, diced medium
1/2 cup celery, diced medium
1 garlic clove, minced
1/4 cup red wine vinegar
1⁄4 cup fresh lemon juice
1⁄2 cup red wine vinegar
Himalayan sea salt and fresh black pepper to taste
Combine the tomato, cucumbers, red peppers, red onions, garlic, lemon juice and celery together in a bowl. Add the Himalayan sea salt, freshly ground black pepper and red wine vinegar and then put the mixture in a blender. Puree until the ingredients have a smooth consistency. Chill in the refrigerator anywhere from an hour to overnight. Serve chilled.
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