Mediterranean cuisine

Easy

Gazpacho | Healthy Soup For Weight Loss

Name: Gazpacho | Healthy Soup For Weight Loss
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1.5 Pounds Vine-ripened tomatoes, peeled, seeded, and chopped; 3 cup Tomato juice; 1 cup Cucumber, peeled, seeded, and chopped (concasse method); 1/2 cup Chopped red bell pepper (we used tri-color mini sweet peppers); 1/2 cup Chopped red onion; 1 Small Jalapeno, seeded and minced; 1 Medium Garlic clove, minced; 1/2 tsp. Toasted, ground cumin; 1 tsp. Kosher salt; 1/4 tsp. Freshly ground black pepper; 2 tbsp. Fresh basil leaves, chiffonade; Green onion to garnish; 1/4 cup Extra-virgin olive oil; 1 Large Lime, juiced; 2 tsp. Balsamic vinegar; 2 tsp. Worcestershire sauce

Chef Enrico Alaggia

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Delicious cold soup from fresh vegetables! A Mediterranean dish that is not just tasty but also perfectly fits your weight loss goals! It is a low-calorie nutritious dish that is rich in fiber, which facilitates intestinal transit and elimination of toxins.

Recipe

PRE TIME: 30 min

COOKING TIME: 5 min

TOTAL TIME: 35 min

4 SERVING

Ingredients:

1.5 Pounds Vine-ripened tomatoes, peeled, seeded, and chopped
3 cup Tomato juice
1 cup Cucumber, peeled, seeded, and chopped (concasse method)
1/2 cup Chopped red bell pepper (we used tri-color mini sweet peppers)
1/2 cup Chopped red onion
1 Small Jalapeno, seeded and minced
1 Medium Garlic clove, minced
1/2 tsp. Toasted, ground cumin
1 tsp. Kosher salt
1/4 tsp. Freshly ground black pepper
2 tbsp. Fresh basil leaves, chiffonade
Green onion to garnish
1/4 cup Extra-virgin olive oil
1 Large Lime, juiced
2 tsp. Balsamic vinegar
2 tsp. Worcestershire sauce

Directions:

Fill a 6-quart pot halfway full of water, set over high heat, and bring to a boil. Also prepare a bowl with an ice bath big enough to fit the tomatoes.

Make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle approximately 1 minute.

Remove and pat dry. Peel, core, and seed the tomatoes.

Place the tomatoes and the tomato juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeno, garlic clove, half of the basil chiffonade, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt, and pepper, and stir to combine.

Transfer 1.5 cups of the mixture to a blender and puree on high speed until silky smooth.

Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours and up to overnight. Serve with the rest of the basil chiffonade and/or sliced green onions.