An easy tomato gazpacho soup recipe with plenty of fresh summer veggies!
Heirloom tomatoes, if available, are great in this soup. But regular vine ripe tomatoes work really well too.
To peel the tomatoes, I just cut each one in quarters and use a pairing knife to peel back the outer skin from one end to the other.
Want it spicy? Add a jalapeño with the veggies in the blender for some heat.
Want it a little creamy? Serve with a dollop of marscapone cheese or creme fraiche.
Other toppings include grilled or steamed shrimp, croutons or toasted bread slices. This soup also pairs great with grilled cheese or a panini sandwich for a complete meal.
|Amount Per Serving||As Served|
|Calories 136kcal Calories from fat 86|
|% Daily Value|
|Total Fat 10g||15%|
|Saturated Fat 1g||5%|
|Dietary Fiber 2g||8%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|