Lunch · Fiber forward
Red Pepper Tomato Gazpacho
Red pepper tomato gazpacho with a deliberate mix of fiber, protein, color, and satisfying texture.
Mise en place
Ingredients
For 1 serving
- 1 cup no-salt-added tomatoes
- ½ red bell pepper
- ½ cup cucumber
- ¼ avocado
- 1 tsp extra-virgin olive oil
- 1 Tbsp red-wine vinegar
- Freshly ground black pepper, to taste
Step by step
Method
- 01
Add no-salt-added tomatoes, red bell pepper, cucumber, avocado, the olive oil, red-wine vinegar, and black pepper to a blender.
- 02
Blend until smooth, pausing to scrape the sides; add 1–2 tablespoons cold water if needed.
- 03
Cover and refrigerate for at least 1 hour so the soup is thoroughly chilled.
- 04
Stir, taste, and serve cold; keep leftovers refrigerated and use within 2 days.
Estimated per serving
Nutrition snapshot
Use these estimates as a planning aid. Brands, substitutions, and portion size can change the numbers.
Authenticity & sources
Original DiabeticCookland recipe
Recipe origin. DiabeticCookland developed this measured ingredient list and cooking method. It is not copied from, endorsed by, or presented as a published recipe from another organization.
Nutrition guidance reviewed. The balanced-meal approach was informed by American Diabetes Association · Diabetes Food Hub. This link is the guidance source—not a claim that the organization authored this recipe.
Food-safety standard. Doneness guidance follows the USDA safe-temperature chart.
Health note. Nutrition values remain estimates and this recipe has not been medically personalized. Use exact product labels when carbohydrate accuracy affects medication dosing.
