Low Fat Classic Gazpacho
Cool, refreshing, and bursting with vibrant flavors, this Low Fat Classic Gazpacho is the ultimate summertime dish that combines health-conscious ingredients with Mediterranean-inspired simplicity. Featuring a medley of ripe tomatoes, crisp cucumber, and sweet red bell pepper blended with a touch of extra-virgin olive oil, red wine vinegar, and lemon juice, this chilled soup is light yet deeply satisfying. Seasoned with ground cumin, garlic, and freshly cracked black pepper, it offers a subtle kick that perfectly complements the natural sweetness of the vegetables. Ready in just 20 minutes, this no-cook recipe keeps things easy without compromising on taste—perfect for busy days or entertaining at outdoor gatherings. Serve it chilled with fresh basil leaves for an aromatic finish, and enjoy a guilt-free dish that's packed with nutrients, antioxidants, and flavor. Ideal for anyone searching for low-fat, healthy recipes or a delicious way to beat the heat!
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Recipe Information
Ingredients
- 6 medium ripe tomatoes
- 1 large cucumber
- 1 medium red bell pepper
- 1 small red onion
- 3 small garlic cloves
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons freshly squeezed lemon juice
- 1.5 cups ice-cold water
- 0.5 teaspoons ground cumin
- 1 teaspoon salt
- 0.5 teaspoons freshly cracked black pepper
- 6 leaves fresh basil leaves
Instructions
Begin by peeling the tomatoes. Bring a pot of water to boil and prepare an ice water bath. Cut a small X at the bottom of each tomato. Blanch the tomatoes in the boiling water for 30 seconds, then immediately transfer to the ice bath. Peel the skins off of the tomatoes.
Coarsely chop the peeled tomatoes, cucumber, bell pepper, and red onion. Mince the garlic cloves.
In a blender, combine the chopped tomatoes, cucumber, bell pepper, red onion, garlic, extra-virgin olive oil, red wine vinegar, lemon juice, and ice-cold water.
Blend until smooth. Depending on the size of your blender, you may need to do this in batches.
Pour the blended mixture into a large bowl. Stir in the ground cumin, salt, and freshly cracked black pepper.
Check and adjust seasoning as needed. If the gazpacho is too thick for your preference, add a little more cold water.
Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld.
Before serving, give the gazpacho a good stir. Serve chilled and garnish each bowl with fresh basil leaves.
Nutrition Facts
Calories |
547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2418 mg | 105% | |
| Total Carbohydrate | 67.1 g | 24% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 35.5 g | ||
| Protein | 12.8 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 210 mg | 16% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 2884 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
