The perfect summer soup – Gazpacho!

21 May

I am always looking for a 0 point snack that fills me up and this soup does just this. One of my friends swears by this recipe and eats it daily, especially when she wants to detox! Its super easy to make and only gets better as the days go on. So make the whole portion and serve yourself a huge bowl out of the fridge whenever you need something refreshing and filling to eat! To make this a flat belly meal add a 1/4 avocado chopped or a big tablespoon of pesto!

 

Gazpacho

Ingredients

  • 4 cups low sodium tomato or V8  juice
  • 1 red onion, minced
  • 1 green, yellow or red bell pepper, minced
  • 1 cucumber, chopped
  • 2 cloves garlic, minced
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons red wine vinegar
  • 1/2 seeded jalapeno, chopped or 1/8 tsp of cayenne pepper (use these ingredients to your tolerance of spice)
  • 1/4 cup chopped fresh parsley or basil
  • salt and pepper to taste

Directions

  1. In a blender or food processor, combine tomato juice, onion, bell pepper, cucumber, garlic, lemon juice, red wine vinegar, parsley, jalapeno, salt, and pepper. Blend until well-combined but still slightly chunky. Chill at least 2 hours before serving.

0 points plus per serving

Servings Per Recipe: 10

Amount Per Serving

Calories: 39

  • Total Fat: 0.2g
  • Cholesterol: 0mg
  • Sodium: 305mg
  • Total Carbs: 9.2g
  • Dietary Fiber: 1.6g
  • Protein: 1.6g
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  • Pigwidgeon

    I just made this.  It hasn’t even had time to chill yet but it is DELICIOUS.  It’s like drinking light salsa, only less vinegary.  Great recipe!  I will be keeping and re-making for a long time.