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4.91
from
10
votes
Gazpacho Soup
Servings:
2
Author:
Jen Hansard
Prep Time
5
minutes
mins
Total Time
5
minutes
mins
This gazpacho soup recipe is made entirely of raw vegetables. And, of course, we had to add 2 cups of leafy greens—in this case, romaine, which is packed with vitamins A and K. These 2 vitamins are great for heart health.
Ingredients
2
cups
romaine
chopped
½
cup
fresh cilantro
stems removed
2
tomatoes
chopped
2
cups
cucumber
peeled and chopped
½
cup
red bell pepper
sliced
2
tbsp
lemon
juice
pinch
sea salt, unrefined
Instructions
Blend
the romaine, cilantro, and tomatoes until smooth.
Add
the cucumber, bell pepper, lemon juice, and salt and pulse until reached your desired consistency. I like it with a few chunks.
Notes
Serve at room temperature and top with chopped cucumber, tomatoes, cilantro, and avocado, plus a lemon wedge and a drizzle of olive oil.
Nutrition
Calories:
62
kcal
,
Carbohydrates:
13
g
,
Protein:
3
g
,
Fat:
1
g
,
Saturated Fat:
1
g
,
Polyunsaturated Fat:
1
g
,
Monounsaturated Fat:
1
g
,
Sodium:
16
mg
,
Potassium:
703
mg
,
Fiber:
4
g
,
Sugar:
8
g
,
Vitamin A:
6651
IU
,
Vitamin C:
77
mg
,
Calcium:
53
mg
,
Iron:
1
mg