Gazpacho

Cooking Light
To garnish this cold soup, top each serving with an ice cube.
6 servings (serving size: 1 cup)

Ingredients

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3 large ripe tomatoes, quartered (about 1 1/2 pounds)
2 cups chopped cucumber
1 cup chopped onion
1 cup chopped green bell pepper
2 tablespoons red wine vinegar
2 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove, minced
1 cup water

Preparation

Combine first 9 ingredients in a food processor; pulse 4 to 5 times or to desired consistency. Pour into a bowl; stir in water. Cover and chill at least 1 hour.

Created date

January 1997

Nutritional Information

Calories 58
Caloriesfromfat 31 %
Fat 2 g
Satfat 0.3 g
Monofat 1.2 g
Polyfat 0.4 g
Protein 1.7 g
Carbohydrate 9.9 g
Fiber 2.4 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 207 mg
Calcium 19 mg