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Cheryl Tieg’s No-Fat Chunky Gazpacho



Tip: You’ll want to make this a day or two ahead of time so that the flavors can mix and mellow. Keep it chilled and serve it chilled, with or without a trio of avocado slices on top of each portion.
• 3 lbs (about 8 lg) ripe tomatoes, peeled, seeded, pulp cut into chunks, juices reserved
• 1 lg cucumber, peeled and diced (remove the seeds if you like, not necessary)
• 1/2 cup diced onion
• 1/2 cup diced green bell pepper
• 1/2 cup diced red bell pepper
• 2 whole scallions, trimmed and thinly sliced
• 3 garlic cloves, minced
• 2 tbsp red wine vinegar
• 2 tbsp dry sherry or sherry vinegar
• Salt and freshly milled black pepper
• 1 to 1 1/2 cups chilled tomato juice
• 1 to 2 tsp hot sauce (optional)
• Thin avocado slices and minced fresh herbs, such as cilantro or chives, for serving (optional)


1. In a large bowl or pitcher, stir together the tomatoes and their juices, the cucumber, onion, bell peppers, scallions, and garlic. When blended, add the vinegar, sherry, and salt and pepper to taste. Stir in just enough of the tomato juice to make the soup liquid but not soupy. Add hot sauce to taste; correct the seasonings.
2. Cover and chill for at least a day – 2 is even better. If necessary, add more cold tomato juice to reach the consistency you want for serving. Serve cold, garnished with the avocados and herbs, if desired.
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