Gazpacho with Gusto

Publish date:

30 minutes or less

Lush summertime tomatoes are ripening
on the vine, but you can still indulge in sunny gazpacho with canned crushed tomatoes to anticipate the season. As a main course, the soup pairs well with cheese sandwiches. Adapted from Rachael Ray’s 30-Minute Meals Veggie Meals.

  • servingServings


  • 1 32-oz. can crushed tomatoes
  • 2 oz. cayenne pepper sauce
  • 1/4 seedless, long European cucumber, peeled and cut into chunks
  • 1/4 red onion, cut into chunks
  • 1 serrano or jalapeo pepper, seeded
  • 1/2 red bell pepper, seeded and cut into chunks
  • 1 rib celery, from the tender heart of stalk, cut into chunks
  • Few sprigs fresh cilantro
  • Coarse salt and freshly ground pepper to taste
  • Wedges of fresh lime or lemon for garnish


  1. Put all ingredients except lime wedges in a food processor, and pulse grind until a thick, smooth soup is formed. Chill until ready to serve.
  2. Serve in chilled glasses or bowls garnished with several wedges of fresh lime or lemon.

Nutrition Information

  • Serving Size: SERVES 2
  • Calories: 180
  • Carbohydrate Content: 35 g
  • Fiber Content: 8 g
  • Protein Content: 9 g
  • Sodium Content: 900 mg
  • Sugar Content: 16 g