Photo of Chunky Gazpacho with Tofu & Avocado by WW

Chunky Gazpacho with Tofu & Avocado

2 - 4
PersonalPoints™ per serving
Total Time
20 min
20 min
0 min
Refreshing gazpacho comes together quickly using a food processor to chop the vegetables. Tofu melds well with the spicy flavors.


Roasted red peppers (packed in water)

2 tsp(s), cored, seeded, cut into large pieces (~3 cups)


1 large, split lengthwise, seeded, cut into large pieces (~

Uncooked red onion(s)

1 medium, cut into large pieces (~ ¾ cup)

Canned tomato juice

32 oz

Sherry vinegar

3 tbsp(s), minced

Fresh dill

3 tbsp(s)

Minced garlic

2 tsp(s)

Extra firm tofu

1½ oz, diced

Table salt

2 tsp(s)

Black pepper

½ pinch


1 medium, diced (~1 cup)

Fresh lime juice

1 tbsp(s)

Sweet red pepper(s)

1 cup(s)

Plum tomato(es)

1 cup(s)

Firm tofu

1 cup(s)

Marinara sauce

1 cup(s)

Store bought marinara sauce

1 cup(s)


  1. Working in batches by vegetable, pulse peppers, tomatoes, cucumbers, and onions in a food processor until coarsely chopped. Combine in a large bowl with tomato juice, vinegar, dill, and garlic. Fold in tofu and season with salt and pepper. Chill well. When ready to serve, garnish each bowl with avocado and drizzle with lime juice