Low Sodium Tomato Gazpacho with Turmeric & Olive Oil

Total time1 hr 20 min

Prep time20 min

Cook time0 min

Low Sodium Tomato Gazpacho with Turmeric & Olive Oil

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

2 lbs ripe tomatoes (about 4 large), 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, divided
1 medium red bell pepper, seeded and roughly chopped
2 cloves garlic, peeled
3 tbsp sherry vinegar
¼ cup extra-virgin olive oil, plus more for drizzling
½ tsp ground turmeric
½ tsp smoked paprika
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
¼ cup cold water, plus more as needed

For serving

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

Instructions

1
Combine the tomatoes, roughly chopped cucumber (reserve about ¼ cup finely diced cucumber for serving, if using), red bell pepper, and garlic in a blender. Blend on high until completely smooth, about 60 seconds.
2
Add the sherry vinegar, olive oil, turmeric, smoked paprika, salt, black pepper, and cold water. Blend again on high for 30 seconds until fully incorporated and the soup is a uniform, deep-red color.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!