How would you like to make a VEGGIE based SUMMER soup and eat as much as you like without worrying about portion control? YES, please!
This Gazpacho variation is INCREDIBLE! I didn’t think it was going to turn out as tasty as it did, but the biggest surprise was how FILLING these soup is! And you can eat as much as you like from it, it’s delicious, nutritious and so good for you! If you’d like to add some whole grain crackers …. go for it!
Check out this video to see how it’s made:
https://www.youtube.com/watch?v=lYqn39XFHhA&feature=youtu.be
Prep time: 20 min
Cool time: 2 hours
Serves 6
Ingredients:
1 large cucumber – chopped
1 medium zucchini – chopped
1 large red bell pepper – chopped
2 cups fresh tomatoes – diced
1 cup roasted red pepper – chopped
1/2 cup white onion – chopped
12 oz jar salsa – mild
1 can tomato past – mixed with 1.5 cups cold water
1/2 cup fresh cilantro – chopped
Salt & Pepper to taste
Plain Greek Yogurt – to garnish (optional)
Directions:
1. In a food processor, add cucumber, zucchini, bell peppers and pulse until finely chopped.
2. Add tomatoes, posted pepper & onions and pulse until well mixed.
3. Pour into a large container, mix remaining ingredients and cool in fridge for 2 hours.
4. Garnish with greek yogurt when serving cold.
Enjoy!
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