Bring a taste of Spain to your table tonight with great-tasting gazpacho. Prepare your palate with fire-roasted tomatoes, cucumber, pepper, onion and cilantro.
Skinny Fire Roasted Tomato Gazpacho
Bring a taste of Spain to your table tonight with great-tasting gazpacho featuring fire-roasted tomatoes, cucumber, pepper, onion and cilantro.
1 can (14.5 oz) fire-roasted diced tomatoes, undrained
1 1/2 cups tomato juice
1 small cucumber, peeled, chopped (1 cup)
1/4 cup finely chopped red bell pepper
2 tablespoons finely chopped red onion
2 tablespoons finely chopped fresh cilantro
2 teaspoons white wine vinegar
In food processor, place all ingredients. Cover; process with quick on-and-off motions until mixture is coarsely pureed.
Cover; refrigerate at least 1 hour to blend flavors before serving.
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Lycopene, an important antioxidant, is the nutrient that gives tomatoes their color. Tomatoes, especially those that are cooked or processed, are one of the richest sources of lycopene.
Serve Gazpacho as a first course on a hot summer day.
Calories 50, Fat 0 grams, Saturated Fat 0 grams, Trans Fat 0 grams, Cholesterol 0 milligrams, Sodium 410 milligrams, Carbs 10 grams, Fiber 1 grams, Sugar 4 grams, Protein 2 grams