Cool Soup for Warmer Days

It has finally warmed up here in Charleston, and when it hit 80 degrees yesterday, I just knew I had to make gazpacho for our Meatless Monday dinner.  Since it’s not fresh tomato season here yet (I just planted my garden only two weeks ago), I decided on this quick, canned tomato gazpacho recipe.  This recipe is loosely adapted from one of my favorite cookbook authors, Ina Garten (Barefoot Contessa), specifically her latest, Barefoot Contessa Foolproof.

I gave this recipe a kick by substituting some of the tomatoes with Ro-Tel tomatoes and diced green chilies for 14 ounces of peeled tomatoes.

This recipe took no time to prepare and it makes for fabulous leftovers.  No cooking required!

This recipe provides a boost of antioxidants, specifically lycopene, as well as vitamin C, A, K and potassium!  Enjoy two bowls!


Spicy Gazpacho

Serves 8


2 14.5-ounce cans reduced-sodium diced tomatoes with juice

1 14.5-ounce can Ro-Tel tomatoes with diced chilies

5 green onions, coarsely chopped

1/2 red onion, coarsely chopped

1 medium English cucumber, unpeeled and coarsely chopped

3 garlic cloves

1 1/2 cups tomato juice

3 Tbsp rice wine or red wine vinegar

1/2 cup extra virgin olive oil

1/4 tsp celery salt

2 tsp Worcestershire (optional)

Freshly ground black pepper

Sea salt, although use sparingly b/c this is high in sodium because of the canned tomatoes


1.  In your VitaMix or food processor fitted with a metal blade, add canned tomatoes, green and red onions, and cucumber and pulse until coarse and combined.

2.  Add garlic cloves and pulse for about 10-15 seconds.

3.  Add vinegar, oil, celery salt and tomato juice and puree until desired consistency is achieved.  Season with pepper and taste before seasoning with any additional salt.

Serve with a dollop of nonfat plain Greek yogurt or sour cream, and serve with a tossed salad or grilled cheese.  Enjoy!


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