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Garden Vegetable Gazpacho
Ingredients
-
3
medium tomatoes, peeled and chopped (2-1/4 cups)
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1/2
cup chopped yellow or green sweet pepper
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2
green onions, thinly sliced (1/4 cup)
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1
tablespoon snipped fresh basil or 1/2 teaspoon dried basil, crushed
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1
clove garlic, minced
-
1
5 1/2 ounce can reduced-sodium tomato juice
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1/2
cup reduced-sodium chicken broth
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1
tablespoon lemon juice
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Dash freshly ground pepper
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Several dashes bottled hot pepper sauce
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Fresh basil leaves (optional)
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1/8
teaspoon salt
Directions
1. Combine tomatoes, sweet pepper, green onions, basil, and garlic in a large mixing bowl. Stir in tomato juice, chicken broth, lemon juice, salt, pepper, and hot pepper sauce. Cover and chill in the refrigerator for 2 to 24 hours.
2. To serve, ladle soup into chilled soup bowls or mugs. If desired, garnish with basil leaves. Makes 4 servings.
From the Test Kitchen
- Make Ahead Tip Prepare soup up to 24 hours ahead. Chill; serve as directed.
Nutrition Facts
(Garden Vegetable Gazpacho)
- Servings Per Recipe 4,
- Calories 41,
- Protein (gm) 2,
- Carbohydrate (gm) 9,
- Fat, total (gm) 1,
- Dietary Fiber, total (gm) 2,
- Vitamin A (RE) 113,
- Vitamin C (mg) 56,
- Sodium (mg) 162,
- Percent Daily Values are based on a 2,000 calorie diet
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