Spanish · Lunch
Cold Tomato Vegetable Soup (GLP-1)
A chilled Spanish gazpacho built protein-forward with cannellini beans blended into the tomato base for creaminess and fiber, plus flaked white fish stirred through for a light, cool main course. Raw cucumber, bell pepper, and sherry vinegar keep it bright, refreshing, and easy to digest.
$5
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
347Calories
37.4gProtein
10.4gFat
31.8gCarbs
10.9gSugar
9.6gFiber
774mgSodium
66mgChol
1.7gSat Fat
1450mgPotassium
135mgCalcium
4.3mgIron
1.3mcgVitamin B12
95mgVitamin C
gluten-free
low-calorie
high-fiber
protein-rich
low-cholesterol
glp-1
Instructions
1
Prep
Roughly chop the tomatoes, cucumber, bell pepper, and onion into chunks. Peel and mince the garlic. Drain and rinse the cannellini beans under cold water.
2
Poach
Bring a small pot of water to a gentle simmer over medium heat. Add the white fish fillet and poach 5-6 minutes until opaque and flaking easily.
3
Chill
Combine the tomatoes, cucumber, bell pepper, onion, garlic, cannellini beans, sherry vinegar, olive oil, salt, and pepper in a blender. Blend on high until smooth. Transfer to a covered container and refrigerate at least 2 hours.
4
Plate
Flake the poached fish into bite-sized pieces. Ladle the chilled soup into a bowl, top with flaked fish and fresh parsley, and serve cold.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.2 oz260g white fish fillet
- 66 medium (700g) ripe tomatoes
- 1 cup75g, about half a 15.5 oz can, drained cannellini beans
- 11 cucumber (240g)
- 11 small red bell pepper (120g)
- 11 small red onion (120g)
- 2 clove2 clove garlic
- 2 tbsp30ml sherry vinegar
- 2 tbsp30ml olive oil
- 1/2 tsp1/2 tsp salt
- a pinch of black pepper
- 4 tbsp16g fresh parsley
