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Chunky Gazpacho

Photo: Howard L. Puckett; Styling: Cindy Manning Barr
Yield 8 servings (serving size: 1 1/2 cups)
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.

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

Nutrition 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

How to Make It

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