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Gazpacho To Go
Ingredients
-
1
15 ounce can chunky Italian- or salsa-style tomatoes
-
2
cups quartered yellow pear-shaped and/or halved cherry tomatoes
-
1
15 ounce can chickpeas (garbanzo beans), drained and rinsed
-
1 1/4
cups hot-style vegetable juice or vegetable juice
-
1
cup beef broth
-
1/2
cup coarsely chopped, seeded cucumber
-
1/2
cup coarsely chopped yellow and/or red sweet pepper
-
1/4
cup coarsely chopped red onion
-
1/4
cup snipped fresh cilantro
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3
tablespoons lime juice or lemon juice
-
2
cloves garlic, minced
-
1/4
- 1/2
teaspoon bottled hot pepper sauce
Directions
1. In a large mixing bowl combine canned and fresh tomatoes, chickpeas, vegetable juice, broth, cucumber, sweet pepper, onion, cilantro, lime or lemon juice, garlic, and hot pepper sauce. Cover and chill for 2 to 24 hours.
2. To serve, ladle soup into bowls or mugs. Makes about 7 cups (6 side-dish servings).
Nutrition Facts
(Gazpacho To Go)
- Servings Per Recipe 6,
- Calories 142,
- Protein (gm) 7,
- Carbohydrate (gm) 27,
- Fat, total (gm) 5,
- Dietary Fiber, total (gm) 5,
- Vitamin A (IU) 1603,
- Vitamin C (mg) 77,
- Sodium (mg) 1145,
- Calcium (DV %) 50,
- Iron (DV %) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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