Blender Gazpacho Soup
Servings: 2
This gazpacho soup recipe blends romaine, tomatoes, cucumber, red bell pepper, cilantro and lemon into a chilled, no-cook soup in 5 minutes. I sneak in 2 cups of greens and nobody notices. Spoon it from a bowl or sip it from a glass with olive oil.
Ingredients
- 2 cup romaine chopped
- ½ cup fresh cilantro stems removed
- 2 tomatoes chopped
- 2 cup cucumber peeled and chopped
- ½ cup red bell pepper sliced
- 2 tbsp lemon juice
- pinch sea salt, unrefined
Instructions
- In a blender, blend the romaine, cilantro and tomatoes until smooth.
- Add the cucumber, bell pepper, lemon juice and salt and pulse to your desired consistency, leaving a few chunks if you like.
Notes
- Ripeness Tip: Use ripe, in-season tomatoes for the best flavor.
- Seasoning Tip: Taste before serving and add more salt or lemon juice as needed; cold soups need a little extra seasoning.
- Serving Ideas: Serve at room temperature, or chill for 1 hour. Top with chopped cucumber, tomato, cilantro and diced avocado, a lemon wedge and a drizzle of olive oil.
- Storing: Leftovers keep in a sealed jar in the fridge for up to 2 days. Stir before serving, since it can separate.
Nutrition
Serving: 2cups, Calories: 62kcal, Carbohydrates: 13g, Protein: 3g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 16mg, Potassium: 703mg, Fiber: 4g, Sugar: 8g, Vitamin A: 6651IU, Vitamin C: 77mg, Calcium: 53mg, Iron: 1mg
