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Low-Fat Gazpacho Recipe
Low-Fat Gazpacho Recipe photo by Taste of Home

Low-Fat Gazpacho Recipe

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This soup often appears on my menu when I'm entertaining. It's a real favorite because I can make it ahead.
TOTAL TIME: Prep: 10 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 12 servings

Ingredients

  • 1 can (46 ounces) light and tangy V8 juice
  • 2 large tomatoes, chopped and seeded
  • 1 large cucumber, peeled, seeded and chopped
  • 3 celery ribs, chopped
  • 1 large green pepper, chopped
  • 1/2 cup chopped green onions
  • 1/3 cup red wine vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt, optional
  • 1/2 teaspoon pepper

Nutritional Facts

Diabetic Exchanges: One 1-cup serving (prepared without salt) equals 2 vegetable; also, 39 calories, 411 mg sodium, 0 cholesterol, 9 gm carbohydrate, 1 gm protein, trace fat.

Directions

  1. In a large bowl, combine all ingredients. Cover and chill overnight. Yield: 12 servings (3 quarts).
Originally published as Low-Fat Gazpacho in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p39

Nutritional Facts

Diabetic Exchanges: One 1-cup serving (prepared without salt) equals 2 vegetable; also, 39 calories, 411 mg sodium, 0 cholesterol, 9 gm carbohydrate, 1 gm protein, trace fat.

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