Gazpacho Recipe

Gazpacho Recipe photo by Taste of Home

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Healthy vegetables are the basis of this cold, tasty soup. For a spicier version, use spicy V8 juice.

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Gazpacho Recipe

Prep: 20 min. + chilling

Yield: 6 Servings

20 20

Ingredients

6 medium tomatoes, seeded and chopped
1 medium green pepper, chopped
1 cup chopped peeled cucumber
1 cup chopped red onion
4 cups tomato juice
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon minced garlic
1/4 teaspoon pepper
Dash hot pepper sauce
3 tablespoons minced chives
Chopped sweet yellow pepper, optional

Directions

In a large bowl, combine the tomatoes, green pepper, cucumber and onion. In another large bowl, combine the tomato juice, oregano, basil, salt, garlic, pepper and hot pepper sauce; pour over vegetables. Cover and refrigerate for at least 4 hours or overnight. Sprinkle with chives and yellow pepper if desired. Yield: 6 servings.

Nutritional Analysis: 1-1/2 cups soup (calculated without yellow pepper) equals 80 calories, 1 g fat (trace saturated fat), 0 cholesterol, 797 mg sodium, 18 g carbohydrate, 4 g fiber, 3 g protein.

Originally published as Gazpacho in Weeknight Cooking Made Easy Annual 2005, p197