It’s official. I’m obsessed with summer tomatoes. There, I said it. The veggies during the summer are just SO SO good, and the beautiful tomatoes I’ve uncovered have been incredible.
I find myself picking up fresh hothouse tomatoes, pretty pretty grape tomatoes, all the colors of heirlooms, and tomatillos… I can’t stop myself!
Especially when I bring them home and transform them into something like this.
My third (maybe 4th) version of gazpacho.. it’s the ONLY one that I’ve made three times in a row. The only one that is so incredibly simple and so easy to make, that by batch three I was just eyeballing the simple ingredients. It’s fresh, it’s cold, and it’s delicious. Do me a favor, and make this gazpacho this week. And, buy a little extra basil. You’re going to want to make another batch next week.
Smoked Tomato Gazpacho
From Weight Watchers
3 Tbsp. chopped smoked sun-dried tomatoes
3 1/4 cups coarsely chopped ripe tomatoes (about 3 large or 5 small)
1/4 cup chopped fresh basil
1/4 cup chopped cucumber, peeled
1/4 cup chopped Vidalia or other sweet onion
1 Tbsp. minced fresh garlic
2 Tbsp. olive oil
2 Tbsp. red wine vinegar
1/2 tsp. fresh ground black pepper
1/4 tsp. salt
18 fat-free croutons
basil springs, optional
1. Place sun-dried tomatoes and hot water in a small bowl. Let stand for 5 minutes. Drain.
2. Place sun-dried tomatoes, ripe tomato, chopped basil, cucumber, onion, and garlic in a food processor; process until smooth. Stir in oil, vinegar, pepper, and salt. Let stand 5 minutes.
3. Ladle soup into bowls. Top with croutons, and garnish with basil springs, if desired.
Per 1/2 cup soup, 2 tsp. basil, and 3 croutons:
CAL 91; FAT 5g; SAT FAT 1g; CARBS 10g; FIB 1g; SUG 4g; PROT 2g
WW Points+: 2 ; WW Smart Points: 3