Blender Gazpacho with Celery, Carrot, Cucumber and Red Pepper
Gazpacho is a traditional Spanish cold soup, originating from Andalusia.
This is vegan, gluten free and low carb recipe. Dish can be prepared in 45 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 10.
Ingredients
- 2 stalks Celery
- 1 medium Carrot
- 1 medium Cucumber
- 1 medium Red pepper
- 2 cup Tomato juice
- 2 tablespoon Olive oil
- 2 tablespoon Red wine vinegar
- 1 clove Garlic clove
- 1 teaspoon Salt
- 1 teaspoon Black pepper
Instructions
- Chop the celery, carrot, cucumber, and red pepper into small pieces.
- In a blender, combine the chopped vegetables, tomato juice, olive oil, red wine vinegar, garlic clove, salt, and black pepper.
- Blend until smooth and well combined.
- Pour the mixture into a large bowl, cover, and refrigerate for at least 30 minutes to allow flavors to meld.
- Serve chilled and garnish with fresh herbs, if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 120kcal
- % Daily Value *
- Total Fat 7g11%
- Total Carbohydrate 13g5%
- Sugars 8g
- Protein 2g4%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.