WHY IT’S LIGHT Gazpacho is traditionally made with pieces of stale bread as a thickener. In this lightened version, vegetables alone contribute heft, and toasted bread is offered as an optional side.

　　

Ingredients

serves 4

　　4 large tomatoes, chopped

　　1 medium cucumber, peeled, seeded, and chopped

　　1 red bell pepper, ribs and seeds removed, chopped

　　2 garlic cloves, finely chopped

　　1 teaspoon sherry vinegar

　　1 teaspoon red-wine vinegar

　　1/4 cup olive oil, plus more for serving

　　Coarse salt and ground pepper

　　Toasted country bread, for serving (optional)

　　Shaved Manchego or Parmesan cheese, for serving

　　

Step 1

In a food processor, purée tomatoes until almost smooth. Add cucumber, bell pepper,garlic, both vinegars, and oil; season with salt and pepper. Pulse until mostly smooth.

　　

Step 2

Transfer soup to a large bowl; cover and refrigerate until chilled, at least 30 minutes or up to 8 hours. Season with more salt and pepper, and thin with water if necessary. Brush bread, if using, with oil. Divide soup among four bowls, drizzle with oil, and top with cheese; serve bread alongside.

　　

nutrition information

Step 3

Per Serving (without bread)

　　

Step 4

Calories: 182

　　

Step 5

Fat: 14.8g (2.1g Saturated Fat)

　　

Step 6

Protein: 2.3g

　　

Step 7

Carbohydrates: 12.1g

　　

Step 8

Fiber: 3g

　　Everyday Food: Light