Name: Low-FODMAP Gazpacho Smoothie
Prep time: 15 min
Total time: 15 min
Yield: 5 (1 1/4 cups each)
Ingredients: 1 cup canned tomato juice; 4 large fresh tomatoes, cut into wedges; 1/4 cup red wine vinegar; 2 tablespoons garlic-infused olive oil; 1 medium cucumber , peeled and cut into 1-inch slices; 1 large yellow bell pepper, seeded and diced; 3/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1/2 teaspoon dried oregano; 1/2 teaspoon crushed red pepper flakes (optional); 1/4 cup chives, snipped (optional)

Low-FODMAP Gazpacho Smoothie

Patsy Catsos, MS, RDN, LD

Medically reviewed by

Richard N. Fogoros, MD

Updated on September 20, 2019

(7 ratings)

Total Time: 15 min

Prep Time: 15 min

Cook Time: 0 min

Servings: 5 (1 1/4 cups each)

Nutrition Highlights (per serving)

100 calories

6g fat

11g carbs

2g protein

Show Nutrition Label

Nutrition Facts
Servings: 5 (1 1/4 cups each)
Amount per serving
Calories	100
% Daily Value*
Total Fat 6g	8%
Saturated Fat 1g	5%
Cholesterol 0mg	0%
Sodium 488mg	21%
Total Carbohydrate 11g	4%
Dietary Fiber 3g	11%
Total Sugars 6g
Includes 0g Added Sugars	0%
Protein 2g
Vitamin D 0mcg	0%
Calcium 30mg	2%
Iron 1mg	6%
Potassium 599mg	13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Variations of gazpacho are served all around the world wherever the cuisine has Spanish or Portuguese influences. This version celebrates the flavor of tomatoes, fresh from your garden or the local farmers’ market.

It’s just not gazpacho without olive oil. In this IBS-friendly recipe, garlic-infused olive oil does double duty, as it also contributes delicious allium flavor. Garlic bulbs are “out” for low-FODMAP recipes, as they are potent sources of oligosaccharides and typically poorly tolerated by people with IBS. Luckily, oligosaccharides do not pass into oil-based preparations, so garlic-infused oils can be used for flavor.

Ingredients

1 cup canned tomato juice
4 large fresh tomatoes, cut into wedges
1/4 cup red wine vinegar
2 tablespoons garlic-infused olive oil
1 medium cucumber, peeled and cut into 1-inch slices
1 large yellow bell pepper, seeded and diced
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes (optional)
1/4 cup chives, snipped (optional)

Preparation

Place tomato juice, tomatoes, vinegar, oil, cucumber, yellow pepper, salt, black pepper, and oregano in the bowl of a blender or food processor in the order indicated.
Pulse the blender to puree the vegetables until a smooth texture is achieved. If you prefer a more traditional gazpacho, stop processing when the vegetables are still chunky, ladle into serving bowls, and serve it topped with red pepper flakes and chives.

Ingredient Variations and Substitutions

A 28-ounce can of fire-roasted, diced tomatoes can be substituted if fresh tomatoes aren't available.

Cooking and Serving Tips

Garlic-infused olive oil is easily purchased; it is sometimes marketed as "dipping oil." Due to commercially available food processing techniques, commercially prepared garlic-infused oil can be stored in the refrigerator after opening.

To make your own garlic-infused oil, peel a clove or two of garlic and sauté in a small saucepan or skillet with the required amount of oil. After a few minutes, remove the flesh of the garlic and proceed with the recipe, using the flavored oil. Larger batches of garlic-infused oil can be made but must be used or frozen within four days to prevent food-borne illness.

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