Easy gazpacho recipe, perfect for hot days! Great to take along on hikes in a Thermos, too.
Prep Time 10 minutesminutes
Chill Time 2 hourshours
Total Time 2 hourshours10 minutesminutes
Servings 4
Calories 56kcal
Carbs (g): 6
Ingredients
4cupschicken broth
2medium tomatoes(diced and seeds discarded)
1/2green pepper(diced)
1/2cucumber(sliced and quartered)
1/2medium onion(diced)
1clovegarlic(chopped finely)
1/2teaspoonoregano
1/2teaspoonbasil
2teaspoonolive oil
1tablespoonlemon (OR lime juice)
Instructions
Make broth and chill well. If you have freezer space, put part in an ice cube tray and freeze. Or, if you have ice, make 2 cups of broth double-strength, chill and use ice to make up the other 2 cups.
Place vegetables in a bowl, add spices and toss well. Add oil and mix to coat. Chill if not serving immediately.
To serve, sprinkle juice over the vegetables and toss. Divide mix between bowls and evenly pour broth (or broth and ice) in each bowl. Serve.
Notes
Most bouillon cubes are high in sodium. While normally a detriment, this is actually good in very hot weather to help replace salt lost though sweat. If you are in the heat all day without air conditioning, more salt than normal (as well as lots of liquid) is needed to avoid heat exhaustion and heat cramps.Vegetarian/Vegan Alternative: Substitute vegetable broth for the chicken.
Nutrition Facts
Gazpacho
Amount Per Serving
Calories 56Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 865mg36%
Potassium 430mg12%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 3g3%
Protein 2g4%
Vitamin A 595IU12%
Vitamin C 39mg47%
Calcium 33mg3%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.