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Tomato & Cucumber Gazpacho

This quick and simple low sodium recipe takes just a few ingredients and a blender to prepare! Perfect for a simple lunch or cool dinner amid hot summer nights. Garnish with your favorite crouton, baguette or fresh herbs from the garden.

Tomato & Cucumber Gazpacho by
Tomato & Cucumber Gazpacho by

Ingredients: (Makes 8 cups of soup)

1lb organic tomatoes (or 28oz can reduced sodium tomatoes)

2 small (Persian) cucumbers, diced

½ red pepper, chopped

1 clove garlic, minced

2 Tablespoons red wine vinegar

¼ cup extra virgin olive oil

¼ teaspoon salt

Pinch of ground pepper

Preparing this recipe:

In a blender combine tomatoes, cucumbers and garlic. Blend / pulse until liquified. Add red wine vinegar, olive oil, salt and pepper and blend until combined about 30 seconds.

Chill for 2-4 hours for flavors to combine to a rich flavor. Serve cool and garnish with a pinch of parmesan, your favorite croutons or a pinch of fresh basil. Store in airtight container in refrigerator for up to 7 days.


Nutritional facts (Recipe yields 8 cups):

Each serving (cup): Cal: 94, Fat 7g, Sat Fat 1g, Cholesterol 0mg, Sodium 103mg, Carbs 7g, Sugars 4g, Fiber 1g, Protein 1g


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