Light and refreshing, this fat-free gazpacho celebrates the sun-kissed taste of summer with heirloom kumato tomatoes, fresh cucumber, and a zing from Sherry vinegar. You can use any ripe tomatoes for this quick, easy, gluten-free, vegan recipe.
EASY Servings: 6 Ready In: 10 minutes
1.5 pounds Kumato tomatoes (or any ripe tomatoes)
1 seedless cucumber
2 stalks celery
1 small carrot
2 tsp. Sherry vinegar
1/2 tsp. Worcestershire sauce (vegan)
1/4 tsp. salt
1/8 tsp. black pepper
1 cup water or vegetable stock
Diced avocado or cucumber, for serving
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To prepare the vegetables: Use a spoon to scoop out the seeds of the tomatoes. Reserve in a bowl.
Roughly chop the celery and cucumber. Peel and chop the carrot.
To make the soup: Place the seeded tomatoes, cucumber, celery, and carrot in a high-speed blender.
Add the Sherry, Worcestershire, salt, and pepper. If you like a little kick, add a dash of cayenne.
Add 1 cup of the tomato seeds and juices. Add 1./2 cup of water or vegetable stock.
Puree until smooth. Add more stock or water, as needed, to reach a smooth consistency. You might add another 1/2 cup or so to reach this smoothness.
Taste to adjust seasoning.
Serve chilled, garnished with diced avocado or cucumber.
Chef's Tips: Chill the serving bowl to make sure the soup stays cold. Let the market tell you which tomatoes to use. Choose sweet-smelling, vine-ripened tomatoes for the most flavorful gazpacho
Yield: 6 cups
Serving size: 1/4 of a recipe (about 1 1/2 cups)
Calories From Fat (9%) 4.2
% Daily Value
Total Fat 0.49g <1%
Saturated Fat 0.07g <1%
Cholesterol 0mg 0%
Sodium 187.64mg 8%
Potassium 578.38mg 17%
Total Carbohydrates 9.88g 3%
Fiber 3.12g 12%
Protein 2.07g 4%
Calcium 26.58mg 3%
Iron 38.23mg 212%
Vitamin A 3643.24IU 73%
Vitamin C 4376.81mg 7295%