Typically, I think of Gazpacho as a summer time soup. It’s cooling and refreshing on a hot summer day to be sure. But there’s no reason you can’t enjoy it later into the season and on into fall, so long as you still have the produce available to you.
This quick and easy soup has saved me on many nights where I don’t want to be bothered with actually cooking something (yes, I have nights like that too!)
eMeals offered to let me share their recipe for it, and I have to say, it kind of blows my recipe out of the water. It’s just one of those recipes I’ve never been able to get “just right”. So I was more than happy to share their version. I’ll just have to keep tweaking mine and hope that I get it right eventually!
eMeals is offering my readers only a 15% discount on meal plan subscriptions! Go check it out now! and use discount code GRACIOUS for 15% off!
Note: I make a small commission off every new subscription made through this link. This money goes towards maintaining this blog and purchasing the food needed to make the recipes you find here.
Clean Eating Gazpacho With Warm Flatbread
(Serves : 2)
- 2 tomatoes, cored
- 1 small cucumber, seeded
- 1 red bell pepper, seeded
- ½ medium red onion
- 11.5 ounce can low sodium tomato juice*
- 2 tablespoons white wine vinegar
- 2 tablespoons olive oil
- 1 large garlic clove, minced
- ¼ teaspoon kosher salt
- ¼ teaspoon ground pepper
- 1 piece whole-wheat pita bread
- 1 teaspoon olive oil
- 2 tablespoons crumbled goat cheese (omit for vegans)
- Separately roughly chop tomatoes, cucumber, bell pepper, and onion in a food processor; place in a large glass bowl.
- Add tomato juice, vinegar, olive oil, garlic, salt and pepper, and mix well.
- Cover and chill for at least two hours or up to 48 hours before serving.
- Preheat oven to 400°F.
- Brush pita bread with olive oil, and sprinkle with goat cheese; bake for 5 – 7 minutes or until crisp.
- Serve chilled gazpacho with warm flatbread.