Fructose Free Andalusian Gazpacho
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Learn more →Ingredients
4 servings
- 2 lbs ripe tomatoes, cored and roughly chopped
- 1 medium english cucumber (about 12 oz), peeled and roughly chopped
- 1 medium red bell pepper, seeded and roughly chopped
Ingredient noteRed and yellow bell peppers contain some excess fructose that a low fructose diet limits in larger servings; the small amount used here (about a third of a cup or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 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
- 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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