Description
Ready in 15 minutes, this chilled soup is bursting with fresh summer flavors. Perfect for a light lunch or a refreshing side.
Ingredients
Units
Scale
- 1 container (1 container) Sabra Homestyle Salsa, Medium
- 1 container (1 container) Sabra Roasted Garlic Salsa, Medium
- 1 tbsp fresh lemon juice
- 4 tbsp extra-virgin olive oil
- 2 tbsp sherry vinegar
- 1 cup (237 ml) English cucumber, seeded and chunked
- 2 cups (473 ml) cubed Gluten-Free French bread
- Water
- Halved cherry tomatoes for garnish
- English cucumber moons for garnish
- Salt & Pepper
Instructions
- Halve the cherry tomatoes and slice cucumber rounds for garnish.
- In a blender, combine 1 container of salsa, lemon juice, sherry vinegar, olive oil, and bread. Blend until smooth, scraping down the sides as needed.
- Add the second container of salsa and cucumber; blend until smooth (about 1 minute).
- Transfer to a large bowl, adjust seasonings, cover, and refrigerate for at least 1 hour or up to 1 day.
- Pour the gazpacho into small jars and garnish with a cucumber slice and halved cherry tomatoes.
Notes
- For a thinner consistency, add a splash of water while blending.
- Feel free to adjust the amount of sherry vinegar to your preferred level of tartness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Category: Soup
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 250
- Sugar: 15
- Sodium: 600
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 16
- Carbohydrates: 25
- Fiber: 5
- Protein: 4