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Garden Gazpacho

Prep time 13 mins
Chill time 1 hr
Yield 10 (1-cup) servings.

Ingredients

  • 2/3 cup roasted sweet red pepper in water, drained
  • 1 teaspoon minced garlic (about 2 cloves)
  • 1 (46-ounce) can vegetable juice, divided
  • 1 1/2 cups plus 2 tablespoons peeled, seeded, and finely chopped cucumber, divided (about 1 medium)
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon ground pepper
  • 1 (15-ounce) can low-sodium garbanzo beans, drained
  • 1 cup finely chopped green pepper (1 small)

Nutrition Information

  • calories 82
  • caloriesfromfat 10 %
  • fat 0.9 g
  • satfat 0.1 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 3.8 g
  • carbohydrate 16.3 g
  • fiber 1.8 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 491 mg
  • calcium 0.0 mg

How to Make It

  1. Combine roasted red pepper, garlic, and 1 cup vegetable juice in container of an electric blender; cover and process until smooth. Transfer mixture to a large serving bowl; stir in remaining vegetable juice, 1 cup cucumber, and remaining 4 ingredients. Cover and chill at least 1 hour.

  2. To serve, ladle soup into individual bowls. Top each serving with 1 tablespoon remaining cucumber.

Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook