More Gazpacho Recipes

1 cup stale French bread cubes, crusts removed
Cold water
3 cups diced peeled tomatoes (about 1 1/2 pounds)
2/3 cup diced green bell pepper
2/3 cup peeled and diced European cucumber
1/3 cup diced red onion
2 garlic cloves, pressed
1 1/2 cups tomato juice
2 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon salt
Freshly ground black pepper
Minced green bell pepper and cucumber, for garnish

1. In a small bowl cover bread with water; let stand 5 minutes or until bread is soft. Squeeze out water.
2. In a processor, combine bread, tomatoes, pepper, cucumber, onion and garlic; process to a coarse purée. Pour into a large bowl; stir in tomato juice, oil, vinegar, salt and pepper. Cover and chill 4 hours or until cold. Ladle into bowls and garnish with minced pepper and cucumber. Serves 6.

Recipe by Jean Kressy, "Relish the American Table," August 20, 2006.

Per serving: 180 calories, 6g fat, 5g prot., 27g carbs., 3g fiber, 580mg sodium.

4 or 5 very ripe tomatoes (about 2½ pounds), blanched, peeled and chopped
1/2 medium white onion, chopped (about ½ cup)
1 large cucumber, peeled
1 green bell pepper, seeded and chopped
2 garlic cloves (or 4 if you are Spanish)
3 or 4 (1/2-inch) slices day-old baguette, soaked in water
1/4 teaspoon salt
1/4 cup olive oil
2 to 4 tablespoons balsamic vinegar
Pinch ground cumin
Croutons (optional)

1. Reserve some chopped tomato, onion and cucumber for garnish. Place tomatoes, onion, cucumber, bell pepper, garlic and bread in blender or food processor in batches. Purée until smooth. If a thinner consistency is desired, omit bread or add small amounts of water and blend further. Add salt, oil, vinegar and cumin. Chill. Serve with croutons, and garnish with reserved tomato, onion and cucumber. Serves 6.

Recipe courtesy of Martin Booe, Relish a Classic Dish, "Chill Out with Gazpacho," August 2008.

Per serving: 200 calories, 10g fat, 0mg chol., 5g prot., 24g carbs., 3g fiber, 330mg sodium.

4 cups lower-sodium chicken broth
1 ripe avocado
1 cup peeled, seeded and chopped cucumber
1/2 cup each: chopped chives, parsley, basil and dill
1 cup plain yogurt
1/4 teaspoon salt
Coarsely ground black pepper
1/4 cup, plus 2 tablespoons, sour cream divided
2 tablespoons chopped chives for garnish

1. Place chicken broth, avocado, cucumber, herbs, yogurt, salt and pepper in blender or food processor. Purée until creamy. Chill.
2. Serve in chilled soup bowls. Garnish each with 1 tablespoon sour cream and 1 teaspoon chopped chives. Serves 6.

Per serving: 130 calories, 8g fat, 25mg chol., 5g prot., 9g carbs., 3g fiber, 540mg sodium.