Cooking Light
"Gazpacho is a great dish for summer. The mix of fresh vegetables and the added spice of the chili powder and garlic create a nice chilled sensation." CL Reader
5 servings (serving size: about 1 1/2 cups)


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3 cups chopped tomato (about 1 pound)
2 1/4 cups chopped peeled cucumber (about 1/2 pound)
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1/2 cup chopped celery
1/2 cup chopped green onions
2 teaspoons chili powder
1 garlic clove, minced
3 cups tomato juice
Lime wedges (optional)


Combine first 8 ingredients in a large bowl; toss well. Place half of tomato mixture in a food processor; process until smooth. Pour pureed tomato mixture into a large bowl. Repeat procedure with remaining tomato mixture. Add juice to pureed tomato mixture; stir to combine. Cover and chill. Garnish with lime wedges, if desired.

Note: Gazpacho can be made up to 3 days ahead. Refrigerate in an airtight container. Stir well before serving.

Created date

May 2005

Nutritional Information

Calories 75
Caloriesfromfat 8 %
Fat 0.7 g
Satfat 0.1 g
Monofat 0.1 g
Polyfat 0.3 g
Protein 2.9 g
Carbohydrate 17.5 g
Fiber 3.8 g
Cholesterol 0.0 mg
Iron 1.7 mg
Sodium 559 mg
Calcium 40 mg