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 gazpacho absorbs the spices quickly.
1mini red, or orange, sweet pepper, diced (0 SmartPoints)
2tablespoonsdiced avocado (1 SmartPoint)
2basilleaves (0 SmartPoints)
Instructions
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.
**To Roast Peppers: Preheat oven to 400 degrees. Line a baking sheet with aluminum foil for easy cleanup. Arrange peppers in a single layer on prepared baking sheet. Broil the peppers until the skin is charred and blistered but not ash white, turning occasionally, about 30 to 40 minutes. Transfer to a bowl and cover tightly with plastic wrap. Let stand until the skin starts to loosen and the peppers are cool enough to handle, about 10 minutes. Carefully rub off and discard the blackened skin. Remove and discard the stems and seeds.
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.Serving size: 1 cupClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.2*SmartPoints (Green plan)2*SmartPoints (Blue plan)2*SmartPoints (Purple plan)3*PointsPlus (Old plan)
Nutrition Facts
Roasted Red Pepper Gazpacho
Amount Per Serving (1 cup)
Calories 115Calories from Fat 67
% Daily Value*
Fat 7.4g11%
Carbohydrates 12.6g4%
Fiber 2.5g10%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.