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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Grilled Tomato Gazpacho

Source: Eating Well Diabetic Web Newsletter

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

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 5.3 Fat, 1.2 Vegetables, 0.2 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

Directions

Preheat grill to medium-high.
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.
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.
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.