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Zesty Lentil Gazpacho

Prep Time: 20 Minutes

Servings: 8

Gazpacho is a soup made of raw, blended vegetables and served chilled. Its refreshing nature makes it the perfect light lunch on a hot summer day!

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

  • 1½ cups (375 mL) tomato juice
  • 1½ cups (375 mL) chopped tomatoes (approx. 2 medium)
  • 1 cup (250 mL) cooked lentils
  • 1 cup (250 mL) chopped red bell pepper (approx. 1 whole cleaned)
  • 1 cup (250 mL) chopped cucumber (approx. ½ whole)
  • 1 Tbsp (15 mL) chopped jalapeno pepper (approx. 1 small)
  • 2 Tbsp (30 mL) chopped shallot
  • 2 Tbsp (30 mL) lemon juice
  • 2 Tbsp (30 mL) canola oil
  • 2 tsp (10 mL) chopped garlic
  • 2 tsp (10 mL) hot sauce
  • to taste sea salt
  • garnish sour cream and fresh cilantro

Directions

  1. Place all ingredients except the salt in a blender and process until smooth in consistency.
  2. Season to taste with salt and reserve in the fridge for 2-4 hours. This will help the flavours comingle and develop.
  3. Before serving season with salt and hot pepper if needed. Garnish each bowl with a dollop of sour cream and fresh cilantro.

Tip: If you would like to enhance the texture of the soup, reserve ¼ cup of the tomatoes, red pepper, cucumber, and lentils and stir them in after the soup has been blended. This will give a nice “crunch” in the soup and surprise your guests.

Nutritional Information

  • Serving Size: 3/4 cup (175 mL)
  • Per serving:
  • Calories 110
  • Total Fat 6 g
  • Saturated Fat 1.5 g
  • Cholesterol 10 mg
  • Carbohydrates 12 g
  • Dietary Fibre 4 g
  • Sugar 5 g
  • Protein 4 g
  • Sodium 240 mg
  • Potassium 243 mg
  • Folate 68 mcg

Tags

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