Low Iodine Tomato Gazpacho with Turmeric & Olive Oil

Total time1 hr 20 min

Prep time20 min

Cook time0 min

4.5

(23)

Low Iodine 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
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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