Grilled Tomato Gazpacho - 9g Carbs, 2g Fiber, 0g Added Sugar
From: Eating Well - July/August 2007
Grill the vegetables for this refreshing soup earlier in the day or
even the night before. We sometimes serve the gazpacho in clear
Spanish wine tumblers to show off the rich color.
Nutrition Profile - -
Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight
Active Time: 35 minutes
Total Time: 1 hour 35 minutes
Servings: 6
Serving Size: 1 scant cup each
2 lb ripe plum tomatoes
1 small red bell pepper
1 English cucumber, peeled and seeded, divided
1/2 cup torn fresh or day-old country bread, (crusts removed)
1 small clove garlic
2-3 Tbsp red-wine vinegar
1 Tbsp chopped fresh parsley
1/4 teaspoon piment d'Espelette, (see Ingredient Note) OR
hot Spanish paprika OR pinch of cayenne pepper
1/2 tsp salt
1/4 tsp freshly ground pepper
2 Tbsp extra-virgin olive oil
1. Preheat grill to medium-high.
2. Grill tomatoes and bell pepper, turning a few times, until they soften and the skins are blistered and charred in spots, about 8 minutes. Transfer the pepper to a plastic bag and let it steam until cool enough to handle. Peel off the skin; cut the pepper in half and discard the stem and seeds. Place one half in a blender. When the tomatoes are cool enough to handle, core and roughly chop. Add the tomatoes, skins and all, to the blender.
3. Add half the cucumber to the blender along with bread, garlic, vinegar to taste, parsley, piment d'Espelette (or paprika or cayenne), salt and pepper. Blend until smooth. Add oil and blend until well combined. Refrigerate until room temperature or chilled, at least 1 hour.
4. Before serving, finely dice the remaining cucumber and bell pepper; stir half of each into the gazpacho and garnish with the remaining cucumber and bell pepper.
Tips & Notes
* Make Ahead Tip:
Cover and refrigerate for up to 1 day. Stir to recombine and garnish
just before serving.
* Ingredient Note: Piment d'Espelette is a sweet, mildly spicy pepper, from the French side of the Basque region, ground into powder.
Servings: 6
Serving Size: 1 scant cup each
Nutrition per Serving:
84 Calories, 5g Fat, 1g Sat, 4g Mono, 0mg Cholesterol, 2g Protein,
9g Carbs, 2g Fiber, 0g Added Sugars, 219mg Sodium, 405mg Potassium
Nutrition Bonus: Vitamin C (60% daily value), Vitamin A (35% dv).
1 Carbohydrate Serving
Exchanges: 1 1/2 vegetable, 1 fat
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