Easy Gazpacho
TOTAL TIME: Prep: 5 min. + chilling
YIELD: 4 servings.
There's plenty of garden goodness in every bowl of this fresh-tasting soup that Marlene Muckenhirn dishes up in Delano, Minnesota. Served chilled, it's perfect for a summer meal.
Ingredients
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2-1/2 cups reduced-sodium tomato juice
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3 tablespoons white vinegar
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3 tablespoons olive oil
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2 garlic cloves, minced
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1/4 teaspoon salt
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2 to 3 drops hot pepper sauce
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4 large tomatoes, chopped and divided
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1 medium onion, chopped
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1 medium cucumber, peeled, seeded and chopped
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1 medium green pepper, chopped
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1/4 cup fat-free croutons
Directions
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1.
In a blender, combine the tomato juice, vinegar, oil, garlic, salt, hot pepper sauce and half of the tomatoes; cover and process until smooth. Transfer to a bowl.
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2.
Add the onion, cucumber, green pepper and remaining tomatoes. Cover and refrigerate for 4 hours or until chilled. Garnish with croutons.
Nutrition Facts
1-1/2 cups: 203 calories, 11g fat (2g saturated fat), 0 cholesterol, 285mg sodium, 24g carbohydrate (0 sugars, 4g fiber), 4g protein. Diabetic Exchanges: 5 vegetable, 2 fat.
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