Gazpacho by Katie Lee Biegel
2
Points®
Total time: 2 hr 15 min • Prep: 15 min • Cook: 0 min • Serves: 8 • Difficulty: Easy
Ingredients
Tomato
2 pound(s), ripe, cut into chunks
Cucumber
1 medium, seeds removed and cut into chunks
Red bell pepper
1 medium, cut into chunks
Red onion
¼ medium, chopped
Jalapeño pepper
1 small, seeds and membrane removed
Garlic
1 clove(s)
Tomato juice
1 cup(s)
Table salt
2 pinch(es), or to taste
Black pepper
2 pinch(es), or to taste
Red wine vinegar
⅓ cup(s)
Extra virgin olive oil
¼ cup(s)
Instructions
1
In a food processor, combine tomatoes, cucumber, pepper, onion, jalapeno, and garlic. Pulse until finely chopped. With the motor running, add tomato juice and process to desired consistency. Season with salt and pepper. With the motor running, drizzle in vinegar and oil. Refrigerate for 2-3 hours, and up to overnight, before serving. Serve with a dollop of plain nonfat Greek yogurt, if desired.
2
Serving size: 1 cup
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