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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 95
  • Calories from fat: 23%
  • Fat: 2.4g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.5g
  • Protein: 3.1g
  • Carbohydrate: 17.3g
  • Fiber: 3.7g
  • Cholesterol: 0.0mg
  • Iron: 1.3mg
  • Sodium: 321mg
  • Calcium: 29mg


  • 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


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