Fructose Free No-Cook Gazpacho

Total time2 hr 20 min

Prep time20 min

Cook time0 min

4.9

(3)

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Ingredients

4 servings

2 lbs ripe tomatoes (about 4 medium), cored and roughly chopped
1 medium english cucumber (about 12 oz), peeled and roughly chopped, divided
1 medium red bell pepper, seeded and roughly chopped
Ingredient note
Red 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.
1 small garlic clove, peeled
2 tbsp sherry vinegar
¼ cup extra-virgin olive oil, plus more for drizzling
1 tsp salt, plus more to taste
¼ tsp black pepper
½ tsp smoked paprika (optional)

For serving

¼ cup finely diced cucumber (reserved from above)
extra-virgin olive oil, for drizzling (optional)

Instructions

1
Set aside about ¼ cup of the chopped cucumber for garnish; finely dice it and refrigerate until serving. Add the tomatoes, remaining cucumber, red bell pepper, garlic, sherry vinegar, salt, and black pepper to a blender.
2
Blend on high speed until completely smooth, about 1 minute. With the blender running on low, stream in the ¼ cup olive oil until fully incorporated and the soup looks slightly emulsified and uniform in color.

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