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By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

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Great Gazpacho

 
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $0.74

$0.74 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 summer,vegetarian,vegan,gluten-free,dairy-free,gluten free,dairy free,lacto ovo vegetarian,whole 30,vegan side dish
spoonacular Score:69%

Spoonacular Score: 69%

 

Great Gazpacho might be just the soup you are searching for. For 79 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 70 calories, 2g of protein, and 3g of fat each. 1 person has tried and liked this recipe. It can be enjoyed any time, but it is especially good for Summer. A mixture of cucumber, tarragon, basil, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free, whole 30, and vegan diet. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 73%. This score is solid. Similar recipes include Crock Pot - Great Beef, Great Beans, Great Dip! Longmeadow Farm, Great Chocolate Chip Cookies From David Lebovitz's Great Book O, and Great Big Oatmeal Cookies ( That are Both Great and Big ).

Ingredients

Servings:
1 medium
1 medium diced cucumber
diced cucumber
1 tsp
1 tsp dried tarragon
dried tarragon
1 tsp
1 tsp fresh basil
fresh basil
1
1  garlic clove
garlic clove
1
1  green bell pepper
green bell pepper
1
1  ground cumin
ground cumin
1
1  hot sauce
hot sauce
2 Tbsps
2 Tbsps lemon juice
lemon juice
1 Tbsp
1 Tbsp olive oil
olive oil
1 small
1 small onion
onion
2 Tbsps
2 Tbsps red wine vinegar
red wine vinegar
some
some salt and pepper
salt and pepper
3 cups
3 cups tomato juice
tomato juice
2 medium
2 medium diced tomatoes
diced tomatoes
1 medium diced cucumber
1 medium
diced cucumber
1 tsp dried tarragon
1 tsp
dried tarragon
1 tsp fresh basil
1 tsp
fresh basil
1  garlic clove
1
garlic clove
1  green bell pepper
1
green bell pepper
1  ground cumin
1
ground cumin
1  hot sauce
1
hot sauce
2 Tbsps lemon juice
2 Tbsps
lemon juice
1 Tbsp olive oil
1 Tbsp
olive oil
1 small onion
1 small
onion
2 Tbsps red wine vinegar
2 Tbsps
red wine vinegar
some salt and pepper
some
salt and pepper
3 cups tomato juice
3 cups
tomato juice
2 medium diced tomatoes
2 medium
diced tomatoes

Equipment

food processor
food processor
blender
blender
food processor
food processor
blender
blender


Instructions

  1. Combine all ingredients and chill for 2 hours.
  2. HINT: Out of time? Forget al the mincing and chopping. Cube the vegetables, then throw all of the ingredients into a blender or food processor and blend slowly until the vegetables are chunky and the soup is well blended.
  3. Preparation Time: 15-40 minutes
  4. Chilling Time: 2 hours

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.62
Ingredient
1 medium diced cucumber
1 teaspoon dried tarragon
1 garlic clove
1 green bell pepper
1 ground cumin
2 tablespoons lemon juice
1 tablespoon olive oil
1 small onion
2 tablespoons red wine vinegar
3 cups tomato juice
2 mediums diced tomatoes
Price
$0.48
$0.13
$0.07
$0.36
$0.07
$0.20
$0.17
$0.15
$0.15
$0.99
$0.92
$3.70

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • get more cooking tips

Green Tips

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

  • Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.

Disclaimer

Nutritional Information

Quickview
65 Calories
1g Protein
2g Total Fat
10g Carbs
25% Health Score
Limit These
Calories
65
3%

Fat
2g
4%

  Saturated Fat
0.38g
2%

Carbohydrates
10g
3%

  Sugar
6g
8%

Cholesterol
0.0mg
0%

Sodium
215mg
9%

Get Enough Of These
Protein
1g
4%

Vitamin C
48mg
58%

Vitamin A
1003IU
20%

Potassium
495mg
14%

Vitamin B6
0.26mg
13%

Manganese
0.24mg
12%

Vitamin K
11µg
11%

Folate
41µg
10%

Copper
0.15mg
7%

Fiber
1g
7%

Vitamin E
1mg
7%

Vitamin B1
0.1mg
7%

Magnesium
27mg
7%

Vitamin B3
1mg
6%

Iron
1mg
6%

Phosphorus
49mg
5%

Vitamin B5
0.46mg
5%

Vitamin B2
0.07mg
4%

Calcium
32mg
3%

Zinc
0.39mg
3%

covered percent of daily need

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