Vegetarian Soup Recipe
Gazpacho

This delicious vegetarian soup recipe is served chilled and makes a great start to a summer meal.

Think of it as a tomato salad in a bowl. Simple to make ahead of time, it can be kept chilled for up to a day before serving or it can also be frozen.

Some versions of this classic recipe use whole tomatoes, but we think that it tastes better our way.

To make 2 servings:

KCal
5 Tomatoes, peeled and de-seeded110
3 medium Spring Onions (Scallions) cleaned15
1/4 Cucumber10
5 ml (1 tsp) Olive Oil40
5 ml (1 tsp) White Wine Vinegar1
salt and pepper to taste5
Total181

Around 91 kCals per serving.

Start by peeling the tomatoes. This is most easily done if they are scalded with boiling water for 30 seconds. I put them in a pan and pour boiling water over them then drain them almost immediately. Then cut them in half and the skin can be peeled off. Scoop out the seeds and discard.

Roughly chop the spring omions (scallions) and the cucumber and put them with the tomatoes in a food processor. Add the oil and vinegar and blend it all to a smooth mixture.

Check the taste and add salt and pepper to taste. If the soup is too thick you can add water or ice cubes.

The soup needs to be well chilled before serving, so pour it from the food processor into a suitable container and place it in the fridge for at least an hour.

At only 91kCals per serving this is a delicious low calorie starter to a summer meal.

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