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Gazpacho
Ingredients
-
4
medium tomatoes, peeled and chopped
-
1/2
medium cucumber, seeded and chopped
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1
small green or purple sweet pepper, finely chopped
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1/4
cup sliced green onion
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1
small clove garlic, minced
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1
12 ounce can reduced-sodium vegetable juice cocktail
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2
tablespoons balsamic vinegar
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1
tablespoon olive oil
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1/4
teaspoon salt
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1/8
teaspoon pepper
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Thin slices of cucumber
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Bottled hot pepper sauce
Directions
1. Stir together the tomato, cucumber, sweet pepper, green onion, garlic, vegetable juice cocktail, vinegar, oil, salt, and pepper in a large mixing bowl. Cover and chill up to 6 hours.
2. To serve, float thin slices of cucumber atop each serving of chilled soup. Pass hot pepper sauce. Makes 4 to 6 servings.
Nutrition Facts
(Gazpacho)
- Servings Per Recipe 4,
- Calories 98,
- Protein (gm) 2,
- Carbohydrate (gm) 14,
- Fat, total (gm) 4,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 3,
- Vitamin A (IU) 1895,
- Vitamin C (mg) 66,
- Sodium (mg) 211,
- Calcium (DV %) 40,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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