Browse Recipe Categories or

Gazpacho

×

Gazpacho

This refreshing, no-cook soup is the perfect light lunch on a hot summer's day. 

Ingredients

Servings  6  

  • 6 small ripe tomatoes, peeled and seeded
  • 2 cups low-sodium tomato juice OR
  • 2 14.5-ounce cans no-salt-added tomatoes, undrained
  • 1 medium cucumber, peeled and seeded
  • 3 medium ribs of celery, chopped
  • 1 medium bell pepper (red or green), finely chopped
  • 1 small red onion, finely chopped
  • 2 medium green onions, finely chopped
  • 1/4 cup red wine vinegar
  • 2 tablespoons chopped fresh parsley OR
  • 2 teaspoons dried parsley, crumbled
  • Juice from 1 medium lemon
  • 1 medium garlic clove, chopped OR
  • 1/2 teaspoon bottled minced garlic
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried Italian seasoning, crumbled

Directions

Tip: Click on step to mark as complete.

  1. In a food processor or blender, process all the ingredients until combined, but slightly chunky.
  2. Transfer the soup to an airtight container. Refrigerate for up to 2 hours to overnight before serving. 

Cooking Tip: If you don't have a food processor or blender, try to dice the vegetables as finely as possible. Then mix and mash them with a potato masher for about 2 minutes to allow the flavors to blend. 

Cooking Tip: To peel tomatoes, place the fruit on a microwaveable plate and microwave on 100% power (high) for 30 seconds. Let stand for 2 minutes. The skin will be looser and easier to remove after microwaving. 

Nutrition Facts

Gazpacho
CaloriesCalories
84 Per Serving
ProteinProtein
3g Per Serving
FiberFiber
5g Per Serving

Nutrition Facts

Calories 84
Total Fat 0.5 g
Saturated Fat 0.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0 mg
Sodium 108 mg
Total Carbohydrate 18 g
Dietary Fiber 5 g
Sugars 11 g
Added Sugars 0 g
Protein 3 g
Copyright © 2018 American Heart Association, Healthy for Good™. Every purchase helps fund the work of the AHA/ASA.
This refreshing, no-cook soup is the perfect light lunch on a hot summer's day. 

Nutrition Facts

Gazpacho
CaloriesCalories
84 Per Serving
ProteinProtein
3g Per Serving
FiberFiber
5g Per Serving
×
Calories 84
Total Fat 0.5 g
Saturated Fat 0.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0 mg
Sodium 108 mg
Total Carbohydrate 18 g
Dietary Fiber 5 g
Sugars 11 g
Added Sugars 0 g
Protein 3 g

Ingredients

Servings  6  

  • 6 small ripe tomatoes, peeled and seeded
  • 2 cups low-sodium tomato juice OR
  • 2 14.5-ounce cans no-salt-added tomatoes, undrained
  • 1 medium cucumber, peeled and seeded
  • 3 medium ribs of celery, chopped
  • 1 medium bell pepper (red or green), finely chopped
  • 1 small red onion, finely chopped
  • 2 medium green onions, finely chopped
  • 1/4 cup red wine vinegar
  • 2 tablespoons chopped fresh parsley OR
  • 2 teaspoons dried parsley, crumbled
  • Juice from 1 medium lemon
  • 1 medium garlic clove, chopped OR
  • 1/2 teaspoon bottled minced garlic
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried Italian seasoning, crumbled

Directions

Tip: Click on step to mark as complete.

  1. In a food processor or blender, process all the ingredients until combined, but slightly chunky.
  2. Transfer the soup to an airtight container. Refrigerate for up to 2 hours to overnight before serving. 

Cooking Tip: If you don't have a food processor or blender, try to dice the vegetables as finely as possible. Then mix and mash them with a potato masher for about 2 minutes to allow the flavors to blend. 

Cooking Tip: To peel tomatoes, place the fruit on a microwaveable plate and microwave on 100% power (high) for 30 seconds. Let stand for 2 minutes. The skin will be looser and easier to remove after microwaving. 
Cooking in Color

Cooking in Color

This digest-size recipe booklet includes 27 healthful recipes, all including fruits, vegetables, or both. Each recipe is accompanied by a vibrant photograph, and the recipes are organized by color. Also included is a fruit/veggie storage guide and a fruit/veggie equivalency guide.

Shop Heart Shop Heart

en español

Copyright © 2018 American Heart Association, Healthy for Good™. Every purchase helps fund the work of the AHA/ASA.

American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

Some recipes may be suitable for people who are managing diabetes, high blood pressure, heart disease and/or other conditions or seeking low-sodium, low-fat, low-sugar, low-cholesterol or low-calories recipes. However, this site and its services do not constitute medical advice, diagnosis or treatment. Always talk to your health care provider for diagnosis and treatment, including your specific dietary needs. If you have or suspect that you have a medical problem or condition, please contact a qualified health care provider.

Copyright is owned or held by the American Association, Inc. (AHA), except for recipes certified by the Heart-Check recipe certification program or otherwise indicated. All rights are reserved. Permission is granted, at no cost and without need for further request, to link to or share AHA-own recipes provided that no text, ingredients or directions are altered; no substitutions are made; and proper attribution is made to the American Heart Association. See full terms of use.