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Fall in love with this light and refreshing Weight Watchers Gazpacho! This traditional Spanish soup is a delightful blend of tomatoes, bell peppers, cucumber, onion, garlic, olive oil, and bread, offering a refreshing way to enjoy fresh vegetables. With just 1 WW point per serving, it’s a healthy and delicious choice. Perfect for hot summer days, this no-fuss recipe comes together in just 10 minutes. Whether served as an appetizer or a light meal, this gazpacho is sure to become a favorite!
Ingredients
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- 2 peeled cucumbers (approximately 2 cups, 300 g)
- 6 ripe tomatoes (approximately 6 cups, 1 kg)
- 1 red bell pepper (approximately 1 cup, 150 g)
- 1 green bell pepper (approximately 1 cup, 150 g)
- 2 cloves of garlic
- 1 slice of bread (approximately 1/2 cup, 50 g)
- 1 small onion (approximately 1 cup, 150 g)
- 1 ½ tablespoons olive oil (22 ml)
- Salt and pepper to taste
Instructions
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Making gazpacho is incredibly simple! After a brief prep, we’ll blend our fresh ingredients and chill the soup before serving. Here’s how to make this quick and easy gazpacho.
Prepare the Vegetables
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Peel the cucumbers and chop them into large chunks. Wash the tomatoes, remove the cores, and chop them into large pieces. Wash and deseed the red and green bell peppers, then chop them into large pieces. Peel the garlic cloves and roughly chop the onion.
Soak the Bread
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If the bread is stale, soak it in a little water until it softens, then squeeze out the excess water.
Blend the Ingredients
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- Add the chopped cucumbers to the blender and blend until a liquid forms.
- Add the tomatoes and blend until smooth.
- Add the bell peppers, garlic, and onion to the blender and blend until well combined and smooth.
- Finally, add the soaked bread and olive oil, blending until completely smooth and emulsified.
Season and Adjust Consistency
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Taste the gazpacho and season with salt and pepper to your preference. If the soup is too thick, add a little cold water to achieve the desired consistency and blend again if needed.
Strain the Mixture
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Pour the blended mixture through a strainer into a large bowl or pitcher, using a spatula to press the mixture through and discard any solids left behind.
Chill
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Transfer the gazpacho to a large bowl or pitcher, cover, and refrigerate for at least 2 hours to allow the flavors to meld and the soup to chill thoroughly.
Serve
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Stir the gazpacho well before serving, then pour into bowls or glasses.
Variations and Substitutions for Gazpacho
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- Salmorejo: A thicker, richer variation from Andalusia, made with more bread and sometimes topped with hard-boiled eggs and ham.
- Ajo Blanco: Another Andalusian variant, this white gazpacho is made with almonds, garlic, bread, and green grapes.
- Watermelon Gazpacho: A refreshing twist that incorporates watermelon for a sweet and savory flavor combination.
Tips and Tricks for Making Gazpacho
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- Use Cold Ingredients: Use cold cucumbers and bell peppers, but avoid refrigerating tomatoes as they lose flavor. Always use fresh vegetables.
- Peel the Cucumber: Always peel the cucumber; there’s no need to peel the tomatoes or bell peppers, as this is a raw soup.
- Blend Thoroughly: Blend everything for at least 5 minutes until completely smooth.
- Garnish: Decorate your gazpacho with a drizzle of olive oil, a sprinkle of pepper, and some chopped vegetables.
