Lifestyle Diets Vegan Vegan Soups Vegan Vegetable Soup Easy Tomato Gazpacho 5.0 (2) 1 Review Many gazpacho recipes are thickened with bread, but this easy gazpacho recipe uses just vegetables, making it a gluten-free refresher for a hot summer day. The key to any flavorful gazpacho is giving it time to rest. The flavors meld and become cohesive when the soup is allowed to sit a bit before serving. By Carolyn Casner Carolyn Casner Carolyn Casner is a longtime recipe tester and contributor for EatingWell. Over the years, she has tested and developed hundreds of recipes for the magazine and website. EatingWell's Editorial Guidelines Updated on April 19, 2024 Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Prep Time: 25 mins Additional Time: 2 hrs Total Time: 2 hrs 25 mins Servings: 6 Yield: 6 servings Nutrition Profile: Low-Carb Nut-Free Dairy-Free Healthy Immunity Soy-Free Vegan Vegetarian Egg-Free Gluten-Free Low-Calorie Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 2 ½ pounds large tomatoes (4-5 medium), cored and cut into pieces 1 medium English cucumber, cut into chunks 1 medium red bell pepper, seeded and cut into pieces 1 large clove garlic, crushed 3 tablespoons plus 2 teaspoons extra-virgin olive oil, divided 2 tablespoons plus 1 teaspoon red-wine vinegar, divided 1 teaspoon plus a pinch of salt, divided 1/2 teaspoon plus a pinch of ground pepper, divided 1 medium avocado ¼ cup chopped fresh basil Directions Chop 1/4 cup each of tomatoes, cucumber and bell pepper from the larger pieces. Place in a small bowl; cover and set aside in the refrigerator. Working in two batches, puree the remaining tomatoes, cucumber and bell pepper with garlic, 3 tablespoons oil, 2 tablespoons vinegar, 1 teaspoon salt and 1/2 teaspoon pepper in a blender until smooth. Transfer to a large bowl, cover and refrigerate until chilled, at least 2 hours or up to 2 days. Just before serving, chop avocado and add it to the reserved chopped vegetables. Stir in basil and the remaining 2 teaspoons oil, 1 teaspoon vinegar and pinch each of salt and pepper. Ladle the gazpacho into bowls and top with the chopped vegetable salad. Tips To make ahead: Prepare through Step 2 and refrigerate for up to 2 days. Originally appeared: EatingWell.com, July 2018 Save Rate Print Nutrition Facts (per serving) 181 Calories 14g Fat 14g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Serving Size generous 1 cup Calories 181 % Daily Value * Total Carbohydrate 14g 5% Dietary Fiber 5g 19% Total Sugars 7g Protein 3g 6% Total Fat 14g 18% Saturated Fat 2g 10% Vitamin A 2391IU 48% Vitamin C 57mg 63% Folate 69mcg 17% Sodium 426mg 19% Calcium 38mg 3% Iron 1mg 6% Magnesium 41mg 10% Potassium 738mg 16% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.