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For a unique first course, serve this colorful soup from Carole Benson, Cabazon, California. Chilled V-8 juice is the base for this soup that's chock-full of generous chunks of chopped tomatoes, green pepper and cucumber. "Garnish each bowl with shrimp for a fancy finish," suggests Carole.
This recipe is:
Quick
Nutritional Facts 1 serving (1 cup) equals 85 calories, 4 g fat (trace saturated fat), 0 cholesterol, 781 mg sodium, 11 g carbohydrate, 2 g fiber, 2 g protein.
Originally published as Herbed Gazpacho in Quick Cooking July/August 2000, p42
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Reviewed on Jun. 12, 2010 by ginnie43
It was great. The recipe that I had before, took so l-o-n-g to get all the vegetables prepared. This was super easier. It is a keeper in my book. Tried it in a wide mouth thermos and an inch-or-so of dry ice (dropped with brown butcher paper around). It kept super cool and just slid down your throat and enjoyed. I was told that this goes to all our long ATV drives here in the deserts of Utah.
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