Smoky Tomato Gazpacho

Smoky Tomato Gazpacho


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!

Smoky Tomato Gazpacho

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

Serves 6


Smoky Tomato Gazpacho

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.

Smoky Tomato Gazpacho

Smoky Tomato Gazpacho

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.

Smoky Tomato Gazpacho

Smoky Tomato Gazpacho

Smoky Tomato Gazpacho

3.  Ladle soup into bowls.  Top with croutons, and garnish with basil springs, if desired.

Smoky Tomato Gazpacho

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