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Quick & Easy Gazpacho Recipe
Quick & Easy Gazpacho Recipe photo by Taste of Home
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Quick & Easy Gazpacho Recipe

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I really enjoy gazpacho a lot. Sometime I make this soup on Sunday evening and then take it to school for lunch all week. The crunchy vegetables in the tomato base just add a healthy item to my menu.—Susan Ferrell, Tampa, Florida
TOTAL TIME: Prep: 25 min. + chilling
MAKES:4 servings
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 4 servings

Ingredients

  • 2 cups Clamato juice
  • 3 plum tomatoes, seeded and finely chopped
  • 1/2 cup finely chopped green pepper
  • 1/2 cup finely chopped seeded cucumber
  • 1/2 cup finely chopped celery
  • 1/4 cup finely chopped onion
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 2 teaspoons minced fresh parsley
  • 1 teaspoon minced chives
  • 1 garlic clove, minced
  • 1/2 teaspoon pepper
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • Salad croutons, optional

Nutritional Facts

114 calories: 1 cup (calculated without croutons), 7g fat (1g saturated fat), 0mg cholesterol, 611mg sodium, 11g carbohydrate (7g sugars, 1g fiber), 1g protein Diabetic Exchanges: 1 vegetable, 1 fat.

Directions

  1. In a large bowl, combine the Clamato juice, tomatoes, green pepper, cucumber, celery, onion, oil, vinegar, parsley, chives, garlic, pepper, Worcestershire sauce and salt. Cover and refrigerate for at least 4 hours. Serve with croutons if desired. Yield: 4 servings.
Originally published as Easy Gazpacho in Healthy Cooking Annual Recipes Annual 2014


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