Authentic Gazpacho

Servings: 2

Traveling around the Mediterranean taught me how to make authentic dishes like this refreshing Gazpacho. Serve it for dinner and feel instantly transported to Spain, where this soup is traditionally served cold during hot, humid summer nights. Gazpacho can be eaten alone, as a light dinner, or paired with hard-boiled eggs or chopped ham for added protein. 

INGREDIENTS

1 (16-oz.) can diced tomatoes
1 medium cucumber, cut into ½-inch pieces
¼ cup chopped red onion
¼ cup fresh cilantro, plus more for serving
4 small garlic cloves
1¼ teaspoons sea salt
¼ teaspoon black pepper, plus more for serving
½ cup extra-virgin olive oil
3 tablespoons sherry vinegar

INSTRUCTIONS

1. Combine all the ingredients in a blender and blend until smooth.
2. Transfer to a bowl and cover with plastic wrap. Refrigerate for at least 2 hours, or overnight.
3. Divide the gazpacho between two serving bowls and add additional fresh cilantro and pepper, if desired. Serve and enjoy! Refrigerate leftovers in an airtight container for up to 5 days.

NUTRITION • per one serving • 

Calories 340 —
Total Fat 28 g 36%
Saturated Fat 3.9 g 19%
Polyunsaturated Fat 6.1 g —
Monounsaturated Fat39.6 g —
Trans Fat 0 g —
Cholesterol — 
Sodium 1480 mg 64%
Total Carbohydrates 20 g 7%
Dietary Fiber 5 g 18%
Total Sugars 2 g —
Protein 6 g 12%
Vitamin A 67 mcg 4%
Vitamin C 47 mcg 79%
Vitamin D — 
Potassium 1281 mg 25%
Calcium 78 mg 6%
Iron 2 mg 10%

This AMAZING Recipe can be found in my Intermittent Fasting and the Mediterranean Diet Cookbook here