Traditional Gazpacho

Serves 6


What You’ll Need:

Measuring Cups & Spoons

A Sharp Kitchen Knife

Food Processor


Large Bowl

Chilled Soup Bowls



1 Cup Onions, Roughly Chopped

1 Cup Mixed Red & Yellow Peppers, Roughly Chopped

1 (8-Inch) English Cucumber, Roughly Chopped

3 Cups Tomato, Roughly Chopped

1 1/4 Cups Fresh Orange Juice

2 Tablespoons Lemon Juice

1 Teaspoon Black Cherry Balsamic

1/2 Teaspoon Minced Garlic (or to personal taste)

1/2 Tsp Sea Salt

Shakes of Hot Sauce

1/4 Cup Fresh Chopped Herbs Of Your Choice

2 Tablespoons Olive Oil, Split (Optional, as Garnish)


How To Put It Together:

1) Add onions, mixed peppers and English cucumber to the food processor; ‘pulse’ 3 or 4 times to get the chopping process started. Using a spatula, scrape down the sides of the processor, turning mixture over in the processor to insure even chopping. Add the chopped tomatoes; ‘pulse’ to mix them in a bit.


2) Add the rest of the ingredients: the fresh orange juice, lemon juice, black cherry balsamic, minced garlic, sea salt, pepper and hot sauce. Turn the food processor on for about 30 seconds or so or until you have a ‘soupy’ consistency with even small chunks of yummy veggies throughout.


3) Transfer the soup to a large bowl; cover it with plastic wrap. Place the bowl in the refrigerator for about 4 hours to cool.


4) Serve the Gazpacho in chilled bowls; garnish with fresh chopped herbs of your choice.


5) Serve and enjoy!


Nina’s Tasty Tip:

For the best flavor allow soup to cool overnight.



70 Calories
2 grams of Protein
16 grams of Total Carbohydrates
10 grams of Sugar
3 grams of Fiber
1 grams of Total Fat
0 gram of Saturated Fat
0 grams of Trans Fat
0 mg of Cholesterol
205 mg of Sodium
129% RDA Vitamin C
36% RDA Vitamin A
30% RDA Vitamin K
14% RDA Potassium
13% RDA Folate
12% RDA Manganese
11% RDA Vitamin B6
• Glycemic load: 5