Low-Fat Gazpacho Recipe
Low-Fat Gazpacho Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This soup often appears on my menu when I'm entertaining. It's a real favorite because I can make it ahead.
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. + chilling

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

Directions

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

1 cup: 39 calories, 1g fat (0 saturated fat), 0 cholesterol, 411mg sodium, 9g carbohydrate (0 sugars, 0 fiber), 1g protein. Diabetic Exchanges: 2 vegetable.

  • 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
  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

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