Fructose Free Tomato Gazpacho with Turmeric & Olive Oil

Total time1 hr 20 min

Prep time20 min

Cook time0 min

4.5

(23)

Fructose Free Tomato Gazpacho with Turmeric & Olive Oil

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Ingredients

4 servings

2 lbs ripe tomatoes (about 4 large), 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.
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
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.

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