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Grilled Tomato Gazpacho
Source: Eating Well Diabetic Web Newsletter

A tasty gazpacho soup with tomatoes, peppers, and cucumbers.

Rating:
Prep Time: 35 minutes
Cook Time: 1 hours
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 93.3
Total Carbs 9.9 g
Dietary Fiber 2.1 g
Sugars 4.8 g
Total Fat 5.3 g
Saturated Fat 0.9 g
Unsaturated Fat 0.5 g
Potassium 252.0 mg
Protein 2.0 g
Sodium 237.7 mg
Dietary Exchanges
1 Fat , 1 1/2 Vegetables , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

2 lb  fresh plum tomatoes
1 each  small red bell peppers
1 each  Cucumber, fresh, medium
1 piece  Bread, wheat, country
1 each  medium garlic cloves
2 tbsp  red wine vinegar
1 tbsp  chopped parsley
1 pinch  ground cayenne (red pepper)
0 1/2 tsp  salt
0 1/4 tsp  black pepper
2 tbsp  extra virgin olive oil
Directions
  1. Preheat grill to medium-high.
  2. Grill tomatoes and bell pepper, turning a few times, until they soften and the skins are blistered and charred in spots, about 8 minutes. Transfer the pepper to a plastic bag and let it steam until cool enough to handle. Peel off the skin; cut the pepper in half and discard the stem and seeds. Place one half in a blender. When the tomatoes are cool enough to handle, core and roughly chop. Add the tomatoes, skins and all, to the blender.
  3. Add half the cucumber to the blender along with bread, garlic, vinegar to taste, parsley, cayenne, salt, and pepper. Blend until smooth. Add oil and blend until well combined. Refrigerate until room temperature or chilled, at least 1 hour.
  4. Before serving, finely dice the remaining cucumber and bell pepper; stir half of each into the gazpacho and garnish with the remaining cucumber and bell pepper. Serve chilled.

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