Tomato Gazpacho - Copare

Tomato Gazpacho

Tomato Gazpacho


  • 2 large tomatoes, peeled
  • 1 large cucumber, peeled & halved
  • 1 bell pepper, seeded and quartered (green)
  • 24 oz of tomato juice, divided
  • ¼ cup of extra virgin olive oil
  • 1/3 cup red wine vinegar
  • 1 ½ tsp sea salt
  • ¼ tsp black pepper
  • Pinch of cayenne
  • ½ jalapeno, seeded
  • 2 garlic cloves

Serves 6-8

Nutrition | Calories 134 | Carbohydrates 12g | Fat 0g | Protein 2g | Fiber 2g


  • Blend 1 tomato, ½ of the cucumber, ½ of the onion, ¼ of the bell pepper, jalapeno, and ½ cup of the tomato juice in a food processor until smooth.
  • Transfer to a bowl and add remaining tomato juice and the olive oil, vinegar, salt, pepper and cayenne. Cover and chill for 2 or more hours in the refrigerator.
  • Dice the remaining veggies and refrigerate separate from the soup.
  • Stir in garlic and chopped veggies before serving. Serve cold.
  • Topping ideas ~ crab, shrimp, lobster calamari ~
  • Leftovers can be kept in the refrigerator for up to 5 days.

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