Gazpacho
"Simple-as-can-be" best describes this hearty cold soup from Chris Brooks of Prescott, Arizona. "You just chop and combine the ingredients, then chill," she advises. "It tastes great with crunchy croutons or breadsticks."12 ServingsPrep: 15 min. + chilling
Ingredients
- 1 can (46 ounces) vegetable juice
- 1 can (10-1/2 ounces) condensed beef consomme, undiluted
- 2 cups chopped cucumber
- 2 cups chopped tomatoes
- 1 cup chopped green pepper
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/3 cup red wine vinegar
- 2 tablespoons lemon juice
- 2 garlic cloves, minced
- 3 to 4 drops hot pepper sauce
Directions
- In a large bowl, combine all ingredients. Cover and chill for 2-3
- hours before serving. Serve cold. Yield: 12 servings (3 quarts).
Nutrition Facts:Diabetic Exchanges: One serving equals 2 vegetable; also, 52 calories, 470 mg sodium, 0 cholesterol, 11 gm carbohydrate, 3 gm protein, trace fat.