Weight Watchers Gazpacho soup
EQUIPMENT:
- Nonstick pot
- Food blender
- Closed container
- A sharp knife
- Nonstick pan
- One cooking spoon
- Serving bowls
INGREDIENTS:
- Red heirloom or beefsteak tomatoes 1 1 /2 Ibs
- Peeled cucumber 1 near to 9 ounce
- Diced-size orange bell pepper 1
- Shallot 1/2
- Chopped garlic cloves 2
- Sherry vinegar 2 tbsps
- Extra virgin olive oil 1 1/2 tbsps
- Kosher salt 2 1/2 tsp
- Sourdough bread 1 slice, near to 1 ounce
- Fresh basil or micro greens, optional topping
INGREDIENT NOTES:
Tomatoes:
- Our dish flavors depend on the quality of tomatoes. I like to use beefsteak tomatoes or red heirloom tomatoes. Instead of it, use vine tomatoes (do the same work).
Bell pepper and cucumber:
- Cut into equal and one size.
Olive oil:
- Use olive oil to drizzle over the soup and add some to mix into it.
Microgreens:
- We used microgreens or other items to decorate the soup.
INSTRUCTIONS:
- Wash the tomatoes with regular water to remove any soil particles or dust.
- Then, pour water into a pot until it is half filled. Warm it until one boil comes.
- Next, add tomatoes to this boiled water.
- Boil the tomatoes for fifty to seventy seconds until their outer skin is softened.
- Next, cut cucumber, boiled tomatoes, and bell pepper into large pieces with a knife.
- Add these chopped veggies with olive oil, shallot, salt, garlic, and vinegar to a blender.
- Process it for one to two times for two to three minutes.
- Transfer this smooth liquid to a closed container.
- Save it in a fridge for two to five hours or until all item flavors combine well.
- Next, cut the bread slices into small bite sizes.
- After that, mist a nonstick small pan with a few drops of olive oil.
- Next, add chunks of bread to this pan.
- Lightly toast it on a moderate heat or until the bread corners are brown.
- Sprinkle over a hint of salt. Mix well with a spoon.
- Then, shift the readymade boiled tomato mixture to four small serving bowls.
- Top it with croutons (toasted bread chunks), diced-size bell pepper, cucumber, micro greens, and a few drops of olive oil.
- The tasty and silky Weight Watchers Gazpacho soup is ready to eat.
VARIATIONS:
Tomatoes:
- Roma tomatoes also work well with this dish.
Bell pepper:
- Use a colorful variety of bell peppers such as yellow, green, or red bell peppers to make this dish more attractive and colorful.
Vinegar:
- Instead of sherry, you can use Weight Watchers-friendly red wine.
Herbs:
- Decorate the dish with fresh and chopped herbs like basil leaves.
SERVING SUGGESTIONS:
- Serve this tasty Gazpacho with potato salad, corn salad, or simple green salad.
- Enjoy it with shrimp, baked chicken, or grilled fish.
- Veggie or low-fat chicken also goes well with this dish.
TIPS:
Select ripe tomatoes:
- The soup will taste better with ripe and fresh tomatoes.
Toast the bread:
- Toasted bread gives the soup a nutty taste.
Vegetables:
- Add fresh and vibrant vegetables to improve the soup’s look and taste.
Spicy level:
- You can tweak the quantity of chili peppers to your spicy level taste.
Olive oil:
- A good quality of oil elevates the dish’s flavor.
Soup consistency:
- Adjust the soup’s consistency by adding more liquid or vegetables.
STORAGE INFORMATION:
Fridge:
- Store the leftover soup in a closed box or vessel and refrigerate it for 4 to 6 days.
Freezer:
- We can freeze this soup for three to four months in an airtight box.
Reheating:
- You can reheat the frozen or chilled soup in a microwave oven or a nonstick pot.
FAQs:
Can I use tinned tomatoes instead of fresh ones?
- Yes, tinned tomatoes can be used, but the flavor will be greater with fresh tomatoes.
Is this Gazpacho soup gluten-free?
- You don’t need to omit or add any gluten-free items, because this soup recipe is naturally gluten-free.
NUTRITIONAL INFORMATION/SERVING:
Per Serving Size 1 1/4 cups
Total Amount 5 servings
Total Calories 116 kcal
Carbohydrates 15 g
Protein 3 g
Sugar 7.5 g
Total Fat 6 g
Sodium 755 mg
Dietary fiber 3.5 g
The total Weight Watchers Points per recipe serving is only two (2).
