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Soup and Stew Recipes

Photo by: Photo: Howard L. Puckett; Styling: Cindy Manning Barr

Chunky Gazpacho

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.

Cooking Light JULY 1996

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

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.

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

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Chunky Gazpacho recipe