Summery Gazpacho Clean Eating Recipe
This no-cook gazpacho recipe is the perfect addition to your summer menu.
Servings: 4 people
Calories: 231kcal
Ingredients
- 2 tomatoes cored
- 1 cucumber small, seeded
- 1 red bell pepper seeded
- 1/2 red onion medium
- 11 1/2 ounces tomato juice can, low sodium
- 2 tablespoons white wine vinegar
- 2 tablespoons olive oil
- 1 garlic clove large, minced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground pepper
- 1 slice whole-wheat pita bread
- 1 teaspoon olive oil
- 2 tablespoons goat cheese crumbled
Instructions
- Separately roughly chop tomatoes, cucumber, bell pepper, and onion in a food processor; place in a large glass bowl.
- Add tomato juice, vinegar, olive oil, garlic, salt and pepper, and mix well.
- Cover and chill for at least two hours or up to 48 hours before serving.
- Preheat oven to 400°F.
- Brush pita bread with olive oil, and sprinkle with goat cheese; bake for 5 – 7 minutes or until crisp.
- Serve chilled gazpacho with warm flatbread.
Nutrition
Serving: 1cup | Calories: 231kcal | Carbohydrates: 21.1g | Protein: 8g | Fat: 13.9g | Saturated Fat: 4.8g | Cholesterol: 15mg | Sodium: 296mg | Fiber: 3.6g | Sugar: 6.8g |
| SmartPoints (Freestyle): 8
SmartPoints (Freestyle): 8
SmartPoints (Freestyle): 8