Gazpacho (Low fat)


Gazpacho (Low fat)

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Servings: 4
Calories: 86
Prep Time 25 minutes


  • 1 lb tomatoes peeled, seeded and chopped
  • 1 green pepper seeded and roughly chopped
  • 1 red pepper seeded and roughly chopped
  • 1 small onion roughly chopped
  • 1 large garlic clove chopped
  • 3/4 pint chicken stock
  • salt and pepper
  • 1 tablespoon lemon juice optional

for the garnish

  • ice cubes
  • cucumber slices
  • 1 tablespoon finely chopped red pepper


  • Put the tomatoes, peppers, onions, garlic and chicken stock into a liquidizer; blend until fairly smooth.
  • Pour the blended soup into a bowl and season to taste, adding the lemon juice if necessary.
  • Cover the soup and chill for at least 3 hours.
  • Ladle the chilled soup into soup bowls; add an ice cube to each one, and float cucumber slices sprinkled with a little chopped red pepper on top.
  • To peel tomatoes, put them in boiling water, leave for 6-10 seconds, then lift out. When cool, make a nick in the top of each tomato and peel off the skin.
Calories: 86 kcal
Carbohydrates: 15 g
Protein: 4 g
Fat: 2g
Saturated Fat: 1 g
Cholesterol: 3 mg
Sodium: 169 mg
Potassium: 563 mg
Fiber: 4 g
Sugar: 8 g
Vitamin A: 2583 IU
Vitamin C: 81 mg
Calcium: 34 mg
Iron: 1 mg
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