Lentils.org

Recipe by

Lentils.org

View All

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!

Lentils.org

Recipe by

Lentils.org

View All

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