Zesty Lentil Gazpacho – Lentils.org

Zesty Lentil Gazpacho

  By lentilsorg  ,   

July 20, 2015

.0 0

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!

  • Prep: 20 Minutes

  • 20 Minutes

    20 Minutes

  • Yields: 8
Full-screen

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.

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

close full screen
00:00

Nutrition Facts

Serving Size3/4 cup (175 mL)
Calories110
Sodium240 mg
Potassium243 mg
Protein4 g
Cholesterol10 mg
Sugar5 g
Total Fat6 g
Saturated Fat1.5 g
Total Carbohydrates12 g
Dietary Fiber4 g