Weight Watchers Recipes

Gazpacho soup is a cold traditional Spanish soup that’s widely consumed throughout Spain, Portugal and some Latin America countries. its main ingredients are tomatoes, garlic, olive oil and vinegar.

Here’s a version that also uses avocado, cucumber and onion. You can try accompanying this soup with hard boiled eggs, or use ham as a garnish (served in separate little bowls). ¡Buen provecho!

Weight Watchers Gazpacho Soup recipe
Makes 8 servings

Ingredients
5 large tomatoes, peeled and chopped
1 garlic clove, minced
1/4 cup olive oil
1/4 cup red wine vinegar
1 cucumber, peeled, seeded and diced
1 avocado, diced
1/4 cup chopped red onion
1 cup beef broth
1/4 cup lemon juice
1 (12 ounce) can tomato juice (V8 if possible)
1 tablespoon Worcestershire sauce
2 celery rib, minced
4 teaspoons cilantro, finely chopped
1 teaspoon dried oregano
coarsely ground salt & pepper (to taste)
1/2 cup chopped green or red pepper (optional)
Tabasco sauce (optional)
sour cream (optional)

Preparation
1. Partly puree all the ingredients (except 3/4 of the avocado and the sour cream, if using).
2. Chill for at least 2 hours.
3. Garnish each serving with remaining avocado dices, sour cream (optional) and a sprig of cilantro.

One serving is approximately 300 grams.
WW POINTS per serving: 3
Nutritional information per serving: 142 calories, 10.8g fat, 3.7g fiber

Gazpacho soup is a cold, Spanish soup that’s very popular during the summer. It is almost like a liquid salad.

Weight Watchers Gazpacho Soup recipe
Makes 6 servings

Ingredients
2 large tomatoes
1 large green bell pepper
1 garlic clove
1/2 cup mixed herbs (i used chives, parsley, dill, basil, thyme, tarragon)
1/2 cup extra virgin olive oil
1 lemon, juice of
3 cups beef stock or consomme
1 sweet onion or Spanish onion, chopped
1 cucumber (english style is best)
1/2-1 teaspoon paprika
additional parsley, as garnish (optional)
croutons or breadcrumbs, as garnish

Preparation
1. Quarter tomatoes and place in a blender or food processor.
2. Add chopped green pepper, coarsely chopped herbs, and pressed garlic.
3. Blend till smooth or until it reaches the consistency you prefer.
4. place in a serving bowl.
5. gradually add 1/2 cup olive oil, the juice of 1 lemon and 3 cups of chilled beef stock to the tomato mixture while stirring. (Substitute with vegetable stock for a vegetarian version.)
6. Blend the onion and 1/2 of the cucumber and add to the tomatoe mixture.
7. Add the paprika and grate the remaining cucumber into the soup; add salt if you like or allow people to add salt at the table.
8. Garnish with parsley and croutons.

WW POINTS per serving: 5
Nutritional information per serving: 202 calories, 18.5g fat, 1.8g fiber