budgetbytes4.4
Summer Gazpacho
This cold, refreshing Summer Gazpacho is the easiest no-cook recipe for when the weather is hot and summer produce is at its best!
👥 4 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●food processor
- ●bowl
📝 Preparation Steps
1
Add the crushed tomatoes and vegetable juice to a food processor or blender.
vegetable juice (like V8) ($0.35)1 cup
2
Peel the cucumber, if desired. Cut the onion and cucumber into chunks. Wash the parsley and cilantro well. Mince the garlic. Add the cucumber, onion, parsley, cilantro, garlic, olive oil, salt, pepper, and lemon juice to the food processor or blender.
cucumber (about 2 cups chopped) ($0.50)1/2garlic, minced ($0.08)1 cloveolive oil ($0.16)1 Tbspsalt ($0.05)1 tsplemon juice ($0.04)2 tsp
3
Purée the ingredients, or leave them slightly chunky, if preferred. Taste the gazpacho and adjust the salt, pepper, or lemon to your liking. Chill the soup for ⏱️ 30 minutes before serving. Give it one last taste after chilling, in case the flavors need to be adjusted.
salt ($0.05)1 tsp
4
Dice the avocado just befor serving and add a few chunks on top of each bowl. Add extra pepper and olive oil to each bowl, if desired.
avocado ($0.99)1olive oil ($0.16)1 Tbsp
Nutrition Facts
calories
184 kcal
fat Content
11 g
serving Size
1 Serving
fiber Content
7 g
sodium Content
839 mg
protein Content
4 g
carbohydrate Content
20 g
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