Healthy
Blended Gazpacho
Packed with veggies, this chilled, fresh-flavored soup is deceptively filling thanks to bread and collagen peptides blended in, with crumbled feta on top.
This Blended Gazpacho earns its place on the Ajenda table because it packs a colorful mix of fresh vegetables into a cool, refreshing soup with a satisfying protein boost. Tomato, cucumber, bell pepper, red onion, and basil provide the fresh foundation, while collagen peptides, sourdough bread, olive oil, and feta make it more filling and substantial. It’s a simple option for a light meal on a warm day.
Ingredients:
- 1 slice sourdough bread, chopped
- 1 medium tomato, chopped
- 1 mini cucumber, chopped
- ½ red bell pepper, chopped
- 2 tbsp chopped red onion
- 1 tbsp extra-virgin olive oil
- 1 scoop collagen peptides
- 1 small garlic clove, minced
- ½ tsp sherry or red wine vinegar
- 4 fresh basil leaves, chopped and divided
- 1 oz feta cheese, crumbled
Directions:
Purée bread, tomato, cucumber, bell pepper, red onion, oil, garlic, vinegar, and half of the basil in a blender until smooth.
Pour into a bowl and top with feta and remaining basil.
Nutritional Information
- Calories: 401
- Protein: 20 g
- Fiber: 3 g
- Calcium: 190 g
