Low Fat Gazpacho with Twang
Cool, refreshing, and bursting with vibrant flavors, this Low Fat Gazpacho with Twang is the perfect summer dish for those seeking a light yet satisfying meal. Packed with ripe tomatoes, crisp cucumber, sweet bell peppers, and zesty lime juice, this chilled soup gets its signature "twang" from a bright splash of red wine vinegar and cumin. It’s not only easy to make—with just 20 minutes of prep and no cook time—but also brimming with wholesome ingredients and healthy fats, thanks to a touch of extra virgin olive oil. Serve it cold for a refreshing appetizer or pair it with crusty bread for a complete meal. Whether you're hosting a garden party or craving a guilt-free snack, this low-calorie gazpacho is a flavorful, nutrient-packed treat that’s sure to impress! Search-friendly keywords: low fat gazpacho recipe, healthy chilled soup, summer soup with fresh vegetables.
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Recipe Information
Ingredients
- 6 medium Ripe tomatoes
- 1 large Cucumber
- 1 Red bell pepper
- 1 Yellow bell pepper
- 1 small Red onion
- 2 small Garlic cloves
- 0.25 cup Fresh parsley
- 0.25 cup Fresh cilantro
- 2 tablespoons Extra virgin olive oil
- 3 tablespoons Fresh lime juice
- 2 tablespoons Red wine vinegar
- 0.5 teaspoon Cumin powder
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 cup Cold water
Instructions
Step 1: Prepare the vegetables by chopping the tomatoes, cucumber (peeled and seeded), red and yellow bell peppers, and red onion into rough chunks. Peel and slice the garlic cloves.
Step 2: Add the chopped vegetables, garlic, parsley, and cilantro to a large blender or food processor. Blend on high until the texture is almost smooth but retains some texture for a rustic feel.
Step 3: Add the olive oil, lime juice, red wine vinegar, cumin, salt, black pepper, and cold water to the blender. Blend again until fully combined.
Step 4: Taste the gazpacho and adjust seasonings, adding more lime juice for extra twang or salt to taste.
Step 5: Pour the gazpacho into a large bowl or pitcher and chill in the refrigerator for at least 2 hours for the flavors to meld.
Step 6: Serve the gazpacho cold. For presentation, garnish with a drizzle of olive oil, a sprinkle of fresh parsley or cilantro, and a wedge of lime on the side.
Nutrition Facts
Calories |
604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2442 mg | 106% | |
| Total Carbohydrate | 80.4 g | 29% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 35.7 g | ||
| Protein | 15.0 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 252 mg | 19% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 3412 mg | 73% | |
*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.
