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Easy Gazpacho

 Easy Gazpacho
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.
4 ServingsPrep: 5 min. + chilling

Ingredients

  • 2-1/2 cups reduced-sodium tomato juice
  • 3 tablespoons white vinegar
  • 3 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 2 to 3 drops hot pepper sauce
  • 4 large tomatoes, chopped and divided
  • 1 medium onion, chopped
  • 1 medium cucumber, peeled, seeded and chopped
  • 1 medium green pepper, chopped
  • 1/4 cup fat-free croutons

Directions

  • 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.
  • Add the onion, cucumber, green pepper and remaining tomatoes. Cover
  • and refrigerate for 4 hours or until chilled. Garnish with croutons.
  • Yield: 4 servings.
Nutritional Facts: One serving (1-1/2 cups) equals 203 calories, 11 g fat (2 g saturated fat), trace cholesterol, 285 mg sodium, 24 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchanges: 5 vegetable, 2 fat.