Diabetes Forecast

Spicy Gazpacho

Per Serving

Spicy Gazpacho

Makes: 10
Serving Size: 1 cup
Calories 55
Fat 2 g
Saturated Fat 0.2 g
Trans Fat 0 g
Carbohydrate 10 g
Fiber 3 g
Sugars 7 g
Cholesterol 0 mg
Sodium 15 mg (without added salt)
Potassium 540 mg
Protein 2 g
Choices: Vegetable 2
  • Makes: 10
  • Serving Size: 1 cup
  • Preparation Time: 20 minutes


2 lbs. medium red tomatoes (10 tomatoes peeled, seeded, and chopped; 8 cups)
1 med. cucumber, peeled, seeded, and diced (1 cup)
1 med. red bell pepper, cored, seeded, and diced (1 cup)
1 small serrano chili pepper, seeded and minced (1 Tbsp.)
1 garlic clove, finely minced (1 tsp.)
8 basil leaves, chopped (2 Tbsp.)
2 cups low-sodium tomato juice
2 Tbsp. red wine vinegar
1 Tbsp. olive oil
Sea salt and freshly ground black pepper to taste
1/2cupchopped, peeled, and seeded cucumber
1/2cupminced red bell pepper
1/4cupsliced fresh basil


  1. Prepare the tomatoes. Cut a small X in the bottom of each tomato with a paring knife. Bring a large pot of water to a boil. Add the tomatoes, turn off the heat, and let the tomatoes stand in the water for 30 seconds to 1 minute. Remove the tomatoes with a slotted spoon to cool. Peel the tomatoes and chop coarsely.
  2. In a large bowl, combine the chopped tomatoes with the remaining soup ingredients except salt and pepper. Cover and refrigerate for 4 to 5 hours until well chilled.
  3. Puree half of the soup mixture, in batches if necessary, in a food processor or blender. Add the pureed mixture back to the remaining soup in the bowl. Season with salt and pepper.
  4. Add the garnishes to separate small bowls. Pour individual servings of the gazpacho, and top with remaining desired garnishes.

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