Nothing says summer like a bowl of gazpacho soup. Refreshingly cold on hot summer days, this adaptation of the classic Spanish cold tomato soup deliciously combines the best of summer vegetables. Gazpacho is filled with antioxidants, vitamins, and fiber. But beware because gazpacho recipes vary. Some are made with just vegetables and seasonings while other add ingredients such as a ton of olive oil and bread, which can boost the fat and calorie content of an otherwise, low cal, low fat dish.
So here is my healthy, low carb, low fat version. It will cool you off and keep you looking slim and trim all summer long!
Tanya's Gazpacho Recipe:
2 large tomatoes
1 large cucumber
1 large green pepper
1 large onion
1 4.5 oz. jar pimentos (drained)
1/3 cup olive oil
1/3 cup red wine vinegar
24 oz. tomato juice
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/8 teaspoon Tabasco sauce
1 tablespoon chopped garlic
In the blender, place 1 tomato, 1/2 cucumber, 1/2 onion, 1/4 green pepper, pimentos, 1/4 cup tomato juice. Blend for 30-40 seconds.
Pour into large bowl and add olive oil, vinegar, 20 ounces of tomato juice, salt, pepper, Tabasco sauce and garlic
Dice the remaining pieces of vegetable and add to the bowl.
Refrigerate at least two hours before serving.
Makes 10 one-cup servings
is a nutritionist and the creator of The F-Factor DietaC/, an innovative nutritional program she has used for more than ten years to provide hundreds of her clients with all the tools they need to achieve easy weight loss and maintenance, improved health and well-being. For more information log onto