Low Sodium Andalusian Gazpacho

Total time1 hr 20 min

Prep time20 min

Cook time0 min

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Ingredients

4 servings

2 lbs ripe tomatoes, cored and roughly chopped
Fresh Roma Tomato Fresh Organic Red Tomato Fresh Red Tomato On The Vine Red Tomato Vine Ripe Tomato
See all
1 medium english cucumber (about 12 oz), peeled and roughly chopped
1 medium red bell pepper, seeded and roughly chopped
2 cloves garlic, peeled
¼ cup red wine vinegar
⅓ cup extra-virgin olive oil, plus more for serving
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper, plus more to taste
½ tsp smoked paprika
¼ cup cold water, plus more as needed

For serving

2 tbsp fresh parsley, roughly chopped (optional)
¼ cup cucumber, finely diced (optional)

Instructions

1
Combine the tomatoes, cucumber, red bell pepper, garlic, red wine vinegar, salt, black pepper, and smoked paprika in a blender. Blend on high until completely smooth, about 1 minute.
2
With the blender running on medium speed, stream in the olive oil in a slow, steady pour until fully incorporated and the soup looks slightly emulsified and uniform in color.

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