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Gazpacho
Ingredients
- 4 medium tomatoes, peeled and chopped
- 1/2 medium cucumber, seeded and chopped
- 1 small green or purple sweet pepper, finely chopped
- 1/4 cup sliced green onion
- 1 small clove garlic, minced
- 1 12 ounce can reduced-sodium vegetable juice cocktail
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Thin slices of cucumber
- 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,
- cal. (kcal) 98,
- Fat, total (g) 4,
- sat. fat (g) 1,
- carb. (g) 14,
- fiber (g) 3,
- pro. (g) 2,
- vit. A (IU) 1895,
- vit. C (mg) 66,
- sodium (mg) 211,
- calcium (mg) 40,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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