This low-calorie, gazpacho recipe relies on summer veggies, but no cooking over a hot stove.
This chilled gazpacho soup is perfect for hot, sticky summer days when turning on the stove or oven seems unbearable. I love to make a big batch after a morning at the farmers market picking out lots of lovely local vegetables. There’s always enough soup left to enjoy all week long.
This recipe for gazpacho makes the perfect lunch. It won’t make you feel as sluggish in the mid-afternoon as a heavy, greasy meal might. Or pair this chilled soup with a little leftover grilled chicken and some fresh slices of watermelon to create a low-calorie summer dinner.
- 1 large zucchini, scrubbed and diced
- 1 large yellow squash, scrubbed and diced
- 6 ripe medium to large (preferably homegrown) tomatoes, cored and coarsely chopped
- 3 cloves garlic, minced
- 2 medium cucumbers, peeled and diced
- 1 medium red onion, diced
- 1 large green pepper, cored and diced
- ½ cup of corn (right off the cob is best)
- ¼ cup canned, chopped green chilies
- 2 tablespoons red wine vinegar
- ¼ cup chopped scallions (green and white parts are OK)
- 1 large red pepper, cored and diced
- 4 cups tomato juice
- ½ cup lime juice (only fresh will do)
- 2 tablespoons extra-virgin olive oil
- ¼ teaspoon cayenne pepper or 1 tablespoon hot sauce
- ¾ teaspoon salt
- 2 tablespoons chopped fresh Italian parsley
- Combine all ingredients in a large container.
- Cover and refrigerate at least 4 hours or until thoroughly chilled.
- Serve with chopped avocado, croutons or a bit of sour cream, if desired.