WW Recipe of the Day: Roasted Red Pepper Gazpacho
(115 calories | *2 WW SmartPoints)
Gazpacho has become a summer favorite all over the United States and Europe.
When tomatoes are at their best and the temperature outside is scorching, it’s great to have a filling, guilty-free meal that is stove-free too.
One of my all-time favorite healthy cold soups, this low calorie, low carb roasted red pepper gazpacho is brimming with good for you vegetables.
I often make a double batch of this to have on hand for as long as tomato season stretches.
It lends itself to endless variation with the toppings, type of tomatoes, peppers, cucumbers, etc.
If you’re feeding a crowd, it’s a super make-ahead dish that will keep the kitchen and cool and delight your friends.
How Many Calories and WW Points in this Low Carb Roasted Red Pepper Gazpacho?
According to my calculations, each serving has 115 calories and *2 WW Freestyle SmartPoints.
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How to Make Roasted Red Pepper Gazpacho Step-by-Step
Step 1: Gather and prepare all ingredients.
Step 2: Place tomatoes, peppers, cucumber, chiles, red onion, and garlic in a blender and process until smooth.
Step 3: Remove to a bowl. Season with salt and pepper to taste and stir in the olive oil and vinegar.
Step 4: Serve at room temperature or cover and chill until cold.
Step 5: Serve topped with any or all optional garnishes.
Roasted Pepper Gazpacho Recipe Notes
If you like a spicy, full of fire gazpacho, then substitute hot diced green chiles for the mild ones. Alternatively, just add a pinch of cayenne or hot sauce to the final blending.
If made ahead, it’s a good idea to taste before serving and re-season with salt and pepper and drop of oil and vinegar as needed. The soup absorbs the spices quickly.
Gazpacho Serving Suggestions
Toasted bread is a good side dish for this room temperature, or chilled gazpacho. Classically you’ll see tiny croutons served in the soup.
It’s easier for me to just toast or grill a slice of baguette, or country bread, and use it to dip in the soup.
Ways to Use Leftover Gazpacho Soup
Leftovers keep several days covered in the refrigerator. Sometimes if I have 1/2 cup or so left, I use it as a base for vinaigrettes, chicken or fish marinades.
Poured as is over grilled meats, leftover gazpacho is refreshing, light and delicious.
If you’ve made this low carb Roasted Pepper Gazpacho, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Roasted Red Pepper Gazpacho
- 1 cup cherry tomatoes
- 2 roasted mini red, or orange, sweet peppers
- 1 coarsely chopped Persian cucumber
- 2 tablespoons canned diced mild green chiles
- 1/2 coarsely chopped red onion
- 1 garlic clove
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1 tablespoon red wine (or apple cider) vinegar
Garnishes (choose any, or all):
- 1/4 cup chopped cucumber (0 SmartPoints)
- 1/4 cup chopped cherry tomatoes (0 SmartPoints)
- 1 mini red, or orange, sweet pepper, diced (0 SmartPoints)
- 2 tablespoons diced avocado (1 SmartPoint)
- 2 basil leaves (0 SmartPoints)
- Place tomatoes, peppers, cucumber, chiles, red onion, and garlic in a blender and process until smooth.
- Remove to a bowl. Season with salt and pepper to taste and stir in the olive oil and vinegar.
- Serve at room temperature or cover and chill until cold.
- Serve topped with any, or all, optional garnishes.
*PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
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