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Gazpacho Soup

Gazpacho Soup
Gazpacho Soup
This healthy recipe comes from NDSU Extension.


4 large tomatoes, peeled and diced

½ English cucumber, peeled and finely diced

½ c. finely diced red bell pepper

¼ c. minced green onion

1 large jalapeno pepper, seeded and minced

2 cloves garlic

1 tsp. salt

½ tsp. ground cumin

1 pinch dried oregano

1 pinch cayenne pepper, or to taste

Freshly ground black pepper to taste

1 pt. cherry tomatoes

¼ c. olive oil

1 lime, juiced

1 Tbsp. balsamic vinegar

1 tsp. Worcestershire sauce

Salt and black pepper to taste

2 Tbsp. thinly sliced fresh basil


Combine diced tomatoes, cucumber, bell pepper, green onion, jalapeno and garlic in a large bowl. Stir in salt, cumin, oregano, cayenne pepper and black pepper. Place cherry tomatoes, olive oil, lime juice, balsamic vinegar and Worcestershire sauce in a blender. Cover and puree until smooth. Pour pureed mixture through a strainer into the tomato-cucumber mixture; stir to combine. Place one-third of the tomato mixture into the blender. Cover, turn blender on and puree until smooth. Return pureed mixture to the remaining tomato-cucumber mixture. Stir to combine. Cover and chill in the refrigerator for two hours. Season cold soup with salt and black pepper to taste. Ladle into bowls and top with basil.


Makes about four (1-cup) servings. Each serving has 190 calories, 15 g fat, 3 g protein, 15 g carbohydrate, 4 g fiber and 610 mg sodium.

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