Garden Gazpacho

Oxmoor House
10 (1-cup) servings.


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2/3 cup roasted sweet red pepper in water, drained
1 teaspoon minced garlic (about 2 cloves)
1 (46-ounce) can vegetable juice, divided
1 1/2 cups plus 2 tablespoons peeled, seeded, and finely chopped cucumber, divided (about 1 medium)
1 tablespoon red wine vinegar
1/2 teaspoon ground pepper
1 (15-ounce) can low-sodium garbanzo beans, drained
1 cup finely chopped green pepper (1 small)


Prep: 13 Minutes
Chill: 1 Hours

Combine roasted red pepper, garlic, and 1 cup vegetable juice in container of an electric blender; cover and process until smooth. Transfer mixture to a large serving bowl; stir in remaining vegetable juice, 1 cup cucumber, and remaining 4 ingredients. Cover and chill at least 1 hour.

To serve, ladle soup into individual bowls. Top each serving with 1 tablespoon remaining cucumber.

Created date

August 2009

Nutritional Information

Calories 82
Caloriesfromfat 10 %
Fat 0.9 g
Satfat 0.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 3.8 g
Carbohydrate 16.3 g
Fiber 1.8 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 491 mg
Calcium 0.0 mg