Chunky Gazpacho

Photo: Howard L. Puckett; Styling: Cindy Manning Barr
Crunchy cucumbers, sweet Vidalia onions, and three vinegars combine to form this traditional Spanish soup. Serve the chunky gazpacho cold for a light refreshing lunch, or with a mixed green salad for a filling dinner.

Yield:

8 servings (serving size: 1 1/2 cups)

Recipe from

Nutritional Information

Calories 95
Caloriesfromfat 23 %
Fat 2.4 g
Satfat 0.3 g
Monofat 1.3 g
Polyfat 0.5 g
Protein 3.1 g
Carbohydrate 17.3 g
Fiber 3.7 g
Cholesterol 0.0 mg
Iron 1.3 mg
Sodium 321 mg
Calcium 29 mg

Ingredients

6 cups coarsely chopped tomato (about 3 pounds)
1 (32-ounce) bottle low-sodium tomato juice
2 cups coarsely chopped peeled cucumber (about 2 medium)
1 1/2 cups chopped green bell pepper
1 1/4 cups finely chopped Vidalia or other sweet onion
1 cup finely chopped celery
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 tablespoon basil-flavored vinegar
1 tablespoon rice vinegar
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon hot sauce
3 garlic cloves, minced

Preparation

Combine all ingredients in a large bowl; stir well. Cover and chill.

Note:

July 1996