Try this Gazpacho recipe from Scales by Conair for a delicious soup that is perfect all summer long.

Nutritional Information

Per serving (1 cup):
  • Calories172 (64% from fat)
  • Carbohydrates14g
  • Protein2g
  • Fat13g
  • Saturated fat2g
  • Cholesterol0mg
  • Sodium407mg
  • Calcium31mg
  • Fiber2g


  • 2pounds ripe tomatoes on the vine, cut into 1-inch pieces, divided
  • 12ounces English cucumber, cut into 1-inch pieces, divided
  • 2yellow peppers, cut into 1-inch pieces, divided
  • 1large red onion, cut into 1-inch pieces, divided
  • 4cups grape tomatoes
  • 3garlic cloves
  • 1jalapeño pepper, seeded and cut into 1-inch pieces
  • 1/2cup fresh cilantro
  • 3/4teaspoon paprika
  • 1/3cup sherry vinegar
  • 2slices white bread
  • 1teaspoon ground cumin
  • 2teaspoons kosher salt
  • 1teaspoon freshly ground black pepper
  • 1/2tablespoon granulated sugar
  • 2/3cup extra virgin olive oil


  • 1Reserve 1 cup of the tomatoes, 1/2 of the cucumbers, 1/2 of the yellow peppers, and 1/4 of the red onion.
  • 2Insert the large metal chopping blade into the large work bowl of a food processor. Put the remaining tomatoes, cucumber, yellow pepper, onion, grape tomatoes, garlic, jalapeño, and cilantro into the work bowl. Pulse to chop, about 25 pulses.
  • 3Add the paprika, sherry vinegar, bread, cumin, salt, pepper and sugar. Process ingredients for 2 minutes; add the olive oil during the last 10 seconds through the small feed tube.
  • 4Remove the soup base and press through a fine mesh strainer to strain, using a spatula or the bottom of a ladle, until the mixture is very dry.
  • 5Pulse reserved vegetables 6 to 8 times to roughly chop. Add chopped vegetables to the strained broth. Taste and adjust seasonings accordingly; serve.