Grilled Vegetable Gazpacho

Dairy-free
Egg-free
Nut-free
High-Fiber
Kosher
Low-Calorie
Low-Carbohydrate
Low-Cholesterol
Vegetarian / Meatless
Vegan
Weight Management
Dish type
Appetizer
Serves
6
Ready in
30 minutes

Ingredients

  • 4 plum tomatoes, sliced lengthwise
  • 1 yellow squash, sliced lengthwise
  • 1 zucchini, sliced lengthwise
  • 1 red bell pepper, quartered
  • 1/2 onion, sliced
  • 1/4 cup lemon juice, divided
  • 1/4 cup olive oil
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 jar vegetable juice
  • 1/4 cup red wine vinegar
  • Hot sauce, sour cream (optional)

Directions

Prep Time
20 minutes*
Cook Time
10 minutes
Ready in
30 minutes
  1. Preheat grill to medium-high (350°F to 400°F). Place tomatoes, squash, zucchini, bell pepper and onion in a large bowl. Add 2 tablespoons of the lemon juice plus oil, salt and pepper; toss. Transfer to a grill basket or place directly on grill rack.
  2. Grill, covered, 10 minutes or until crisp-tender, turning occasionally. Remove; let cool slightly.
  3. Place vegetables in a blender or food processor; blend until chopped but not smooth. In a large bowl combine vegetables, vegetable juice, vinegar, remaining 2 tablespoons lemon juice and (if desired) hot sauce. Cover and chill completely. Top with sour cream, if desired, and serve.

Nutritional Information

Serving Size
1
Per Serving
Calories 148, Calories Fat 86, Total Fat 9g, Saturated Fat 1g, Cholesterol 0mg, Sodium 611mg, Carbohydrate 12g, Protein 1g
Serving Size1
Calories148
Calories Fat86
Calories (fat) extra58
Total Fat9g
Total Fat (extra)15
Saturated Fat1g
Saturated Fat (extra)7
Cholesterol0mg
Sodium611mg
Sodium (extra)25
Potassium568mg
Carbohydrate12g
Carbohydrate (extra)4
Fiber2g
Fiber (extra)10
Protein1g
Omega30g
Vitamin C95mg
Vitamin C (extra)158
Iron1mg
Iron (extra)7