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Gazpacho

Makes: 4 to 6 servings
Prep 20 mins
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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