Gazpacho, Your Weight-Loss Soup

Starting your meals with a salad or vegetable-based soup is a terrific way to get in all your veggies, and also fill up without a calorie overload. One soup that's always on the menu at Canyon Ranch? Gazpacho. It's satisfying, delicious, and crazy low-cal. Keep a batch of it in the fridge and snack on it anytime you get the munchies.

Total Time:
Level: Easy
Yield: 7 (3⁄4 cup) servings


  • 1⁄2 c. red bell peppers, coarsely chopped
  • 1⁄2 c. yellow bell peppers, coarsely chopped
  • 1⁄2 c. onion, coarsely chopped
  • 1⁄2 c. cucumber, peeled and coarsely chopped
  • 1/4 c. carrot, peeled and coarsely chopped
  • 2 tbsp. scallions
  • 1 c. canned whole plum tomatoes, drained and chopped
  • 1/4 c. cilantro
  • 2 1⁄2 c. store-bought tomato sauce (look for one with no added sugars)
  • 2 c. low-sodium vegetable broth
  • 1/3 c. red wine vinegar
  • 1/4 tsp. pepper


  1. In a food processor, pulse 1⁄2 cup each coarsely chopped red and yellow bell peppers, onion, and peeled cucumber with 1⁄4 cup coarsely chopped peeled carrot and 2 Tbsp scallions until all are finely chopped.
  2. Add 1 cup chopped drained canned whole plum tomatoes (about 4) and 1⁄4 cup cilantro. Pulse once or twice, just until tomatoes are chopped.
  3. Transfer to a serving bowl and stir in 2 1⁄2 cups store-bought tomato sauce (look for one with no added sugars), 2 cups low-sodium vegetable broth, 1/3 cup red wine vinegar, and 1⁄4 tsp pepper.
  4. Refrigerate in an airtight container 4 hrs or overnight. Just before serving, season with more pepper and drizzle with vinegar to taste.

This recipe originally appeared in the June 2015 issue of Dr. Oz The Good Life.

More recipes like this
Italian Egg Drop Soup
Italian Egg Drop Soup
Tomato-Quinoa Soup
Tomato-Quinoa Soup
Red Lentil and Vegetable Soup
Red Lentil and Vegetable Soup
bean soup
White Bean and Spinach Soup
beet soup
Cumin Beet Soup