Gazpacho



Gazpacho
Makes: 4 to 6 servings
Prep: 20 mins
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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,
  • 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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