Spicy Cold Gazpacho Soup

Spicy Cold Gazpacho Soup

Ready in 30 minutes; Serves 4


  • 5 large tomatoes, cut into quarters
  • 2 zucchini, cut into cubes
  • 2 cloves garlic
  • 1 onion, cut into quarters
  • 1 jalapeño pepper, stem and seeds removed
  • 2 Tbsp olive oil (divided)
  • 3 C low-sodium vegetable broth
  • 3 Tbsp red wine vinegar
  • 1/2 tsp ground black pepper
  • Pinch of sea salt


  • 1 English cucumber, diced
  • 1 avocado, diced
  • 12 cilantro leaves


  1. Place all of the soup ingredients in a large cast iron skillet or on a sheet tray. Sprinkle with 1 tablespoon of oil. Broil for 10 minutes, then turn the oven down to 400 degrees and bake 10 minutes more. The veggies should be brown and tender.
  2. Remove from the oven and place in a large food processor or blender in small amounts with broth, salt, pepper, red wine vinegar, and remaining oil. Pulse until chopped small. Remove all from the blender and place in a large mixing bowl. Refrigerate until chilled for a couple of hours or overnight.
  3. Serve topped with the garnishes.

Nutrition Facts Per Serving: Calories 240.79; Protein 6.04g; Carbohydrates 24.87g; Sugar 12.14g; Fiber 9.04g; Fat 15.33g; Saturated Fat 2.21g; Sodium 39.24mg; Cholesterol 0mg

This spicy cold soup is so refreshing in summer.  Serve for lunch or dinner.  Round it out with bread or and a tossed salad.

Source: Food and Health