Easy Gazpacho

Name: Easy Gazpacho
Ingredients: 2 ounces (2 cups) day-old whole-grain bread; 1 pound ripe yellow or orange tomatoes; 1 yellow or orange bell pepper; 1 cucumber; 1/4 of a red onion; 1 tablespoon white or regular balsamic vinegar; 1 teaspoon extra-virgin olive oil; 1/4 teaspoon chipotle chile powder; 1 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1 cup low-sodium tomato juice; 2 tablespoons chopped fresh cilantro

12 ingredients

4 steps

Ingredients

2 ounces (2 cups) day-old whole-grain bread
1 pound ripe yellow or orange tomatoes
1 yellow or orange bell pepper
1 cucumber
1/4 of a red onion
1 tablespoon white or regular balsamic vinegar
1 teaspoon extra-virgin olive oil
1/4 teaspoon chipotle chile powder
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup low-sodium tomato juice
2 tablespoons chopped fresh cilantro

Directions

1

Cube 2 ounces (2 cups) day-old whole-grain bread, and set aside (the more dried out it is, the better). Chop and seed 1 pound ripe yellow or orange tomatoes and 1 yellow or orange bell pepper. Peel, seed, and dice 1 cucumber. Dice 1/4 of a red onion.
2

Combine tomatoes, bell pepper, cucumber, and onion in a large bowl. Add 1 tablespoon white or regular balsamic vinegar, 1 teaspoon extra-virgin olive oil, 1/4 teaspoon chipotle chile powder, 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and stir.
3

Place 3/4 of the gazpacho mixture into a blender. Add the bread and 1 cup low-sodium tomato juice. Blend until soupy but not entirely smooth. Pour blended mixture back into the bowl with the remaining unblended vegetables.
4

Chill at least 1 hour. Garnish gazpacho with 2 tablespoons chopped fresh cilantro, and serve.