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Spicy Gazpacho


  • Author: The Fitchen
  • Total Time: 15 minutes

Description

Vegan, Gluten-Free, Dairy-Free


Ingredients

Scale
  • 12 oz. tomato paste
  • 2 vine ripened tomatoes
  • 2 small sweet onions
  • 1 red bell pepper
  • 2 cloves of garlic
  • 4 Tbsp. cilantro – packed
  • 4 Tbsp. cold pressed olive oil
  • 4 Tbsp. white wine vinegar
  • 3/4 c. cold water
  • juice of one lime
  • 3 tsp. red pepper flakes
  • 2 tsp. sea salt

Instructions

  1. 1. After preparing all of the ingredients as directed above, add everything except the mango, avocado, and yellow pepper to the blender.
  2. 2. Once the consistency is right – thick but smooth – add the remaining ingredients and use a large spoon to mix them in. Don’t blend them – you want the whole pieces throughout the gazpacho.
  3. 3. Refrigerate for an hour or until chilled.
  4. 4. Portion into bowls and top with more avocado and mango.

Notes

  • Makes 48 oz. of soup.
  • Prep Time: 15

Nutrition

  • Serving Size: 4
  • Calories: 277
  • Sugar: 22
  • Sodium: 1250
  • Fat: 15
  • Saturated Fat: 2
  • Unsaturated Fat: 12
  • Trans Fat: 0
  • Carbohydrates: 36
  • Protein: 6
  • Cholesterol: 0