Serve this super-simple gazpacho as a flavorful and refreshing starter at warm-weather gatherings. You can also make it a meal by adding garnishes like chopped cooked shrimp and diced avocado, chopped hard-boiled eggs and crumbled bacon, or diced smoked or baked tofu.
- 2 pounds ripe tomatoes chopped
- 2 large cucumbers peeled, seeded and chopped
- 4 tablespoons extra-virgin olive oil divided
- 1/2 cup pepperoncini peppers with brine peppers stemmed
- Finely chopped fresh flat-leaf parsley for garnish
In a large bowl, stir together tomatoes, cucumbers, pepperoncini peppers and brine and 3 tablespoons of the oil. Working in batches, blend mixture in a blender or food processor until a chunky purée forms. Transfer gazpacho to an airtight container and refrigerate until cold, at least 1 hour or up to 2 days.
Stir gazpacho and ladle into bowls. Garnish with parsley and drizzle with remaining 1 tablespoon oil.
Per serving: 130 calories (90 from fat), 10g total fat, 1.5g saturated fat, 0mg cholesterol, 150mg sodium, 9g carbohydrates (2g dietary fiber, 5g sugar), 2g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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